Description
12 oz rotini pasta
1 lb boneless, skinless chicken breasts (cut into bite-sized pieces)
3 tbsp unsalted butter
4 cloves garlic, minced
1 cup heavy cream
1 cup chicken broth
¾ cup grated Parmesan cheese
1 tsp Italian seasoning
½ tsp garlic powder
½ tsp salt (adjust to taste)
½ tsp black pepper
2 tbsp olive oil
Fresh parsley, chopped, for garnish
Ingredients
Bring a pot of salted water to a boil. Cook rotini until al dente, reserving ½ cup of pasta water. Drain.
Season chicken with olive oil, garlic powder, salt, pepper, and Italian seasoning. Sear in skillet until golden and cooked through, 6–7 minutes. Remove and set aside.
In the same skillet, melt butter and sauté minced garlic until fragrant, about 1 minute.
Add chicken broth and cream, whisking until combined. Simmer 3–4 minutes, then stir in Parmesan until sauce is smooth. Thin with pasta water if needed.
Return chicken and pasta to skillet, toss well to coat.
Garnish with parsley and serve hot.
Instructions
- Use freshly grated Parmesan for best flavor and smoother sauce.
- Reserve pasta water to adjust sauce consistency.
- Add vegetables like spinach or mushrooms for extra nutrition.
- Reheat gently with added broth or cream to keep the sauce creamy
Notes
Use freshly grated Parmesan for best flavor and smoother sauce.
Reserve pasta water to adjust sauce consistency.
Add vegetables like spinach or mushrooms for extra nutrition.
Reheat gently with added broth or cream to keep the sauce creamy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American-Italian Fusion
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: ~3 g
- Sugar: ~3 g
- Sodium: ~520 mg
- Fat: ~34 g
- Saturated Fat: ~16 g
- Unsaturated Fat: ~15 g
- Trans Fat: <0.5 g
- Carbohydrates: ~45 g
- Fiber: ~2 g
- Protein: ~34 g
- Cholesterol: ~135 mg