Description
A creamy pasta dish featuring tender chicken and rotini tossed in a rich garlic butter Parmesan sauce.
Ingredients
Scale
- 8 oz rotini pasta
- 2 boneless chicken breasts, sliced
- 4 cloves garlic, minced
- 1/2 cup unsalted butter
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the rotini pasta according to package instructions until al dente; drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Add the sliced chicken breasts to the skillet. Season with salt and pepper, and cook until the chicken is browned and cooked through, about 5-7 minutes.
- Pour in the heavy cream and stir to combine. Bring to a simmer.
- Gradually add the grated Parmesan cheese, stirring until the sauce is smooth and creamy.
- Add the cooked pasta to the skillet and toss everything together until well coated.
- Garnish with fresh parsley before serving.
Notes
For a lighter version, substitute half-and-half for heavy cream. Ensure chicken is fully cooked to 165°F.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Main Course
- Cuisine: Italian-American
Nutrition
- Calories: 650
- Sugar: 3g
- Fat: 40g
- Carbohydrates: 45g
- Protein: 30g