Description
This rich and creamy pasta features tender chicken and rotini noodles in a savory garlic sauce, ready in just 30 minutes—perfect for a comforting family dinner.
Ingredients
- 8 ounces rotini pasta
- ⅓ cup all-purpose flour, plus 1½ tablespoons divided
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional)
- 1 lb boneless, skinless chicken breast
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 cup onion, diced
- 5–6 garlic cloves, minced
- 1⅓ cups low-sodium chicken stock
- 1 cup heavy cream
- 1 teaspoon Italian seasoning
- ⅔ cup Parmesan cheese, grated
- Fresh chopped parsley, for garnish
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- Slice the chicken breast in half lengthwise to create 2 thinner halves. Place a piece of plastic wrap on top and pound the chicken to about ½ inch thick.
- In a shallow dish, mix together the ⅓ cup flour, salt, pepper, garlic powder, smoked paprika, and cayenne pepper.
- Dredge each piece of chicken in the flour mixture, ensuring it’s well-coated, and place on a plate.
- Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 3-4 minutes per side, or until the internal temperature reaches 164°F (74°C). Remove the chicken from the skillet and set aside to rest.
- In the same skillet, melt butter and add the diced onion. Sauté for 2-3 minutes until soft, then add the minced garlic and cook for another 30 seconds.
- Whisk in the 1½ tablespoons of flour and cook for 1 minute to form a roux.
- Gradually whisk in the chicken stock and Italian seasoning until smooth.
- Stir in the heavy cream and simmer for 2-3 minutes until the sauce thickens.
- Turn off the heat and whisk in the Parmesan cheese until melted.
- Fold in the cooked pasta until well coated in the sauce. Adjust seasoning with more salt and pepper as needed.
- Slice the rested chicken breasts and place them on top of the pasta. Garnish with fresh chopped parsley and serve hot.
Notes
- For extra flavor, you can add a squeeze of lemon juice to the sauce before serving.
- If you prefer a lighter version, substitute the heavy cream with half-and-half or milk, though it may affect the richness of the sauce.
- For added texture, consider topping the dish with extra Parmesan cheese or a sprinkle of red pepper flakes for heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 637 kcal
- Sugar: 4g
- Sodium: 890mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 37g
- Cholesterol: 115mg
