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A white bowl filled with creamy garlic parmesan chicken pasta and rotini garnished with fresh parsley
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Cheesy Rotini with Garlic Parmesan Chicken

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings
Calories: 650kcal

Ingredients

  • 1 pound rotini pasta
  • 1.5 pounds boneless skinless chicken breasts, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 0.5 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 4 cloves garlic , minced
  • 2 cups heavy cream
  • 1 cup parmesan cheese, freshly grated
  • 1 cup mozzarella cheese, shredded
  • 0.5 cup reserved pasta water
  • 2 tablespoons fresh parsley, chopped

Instructions

  • Boil a large pot of salted water and cook rotini according to package instructions until al dente. Reserve 0.5 cup of pasta water, then drain the pasta.
  • Season the cubed chicken with salt, pepper, garlic powder, onion powder, and dried oregano.
  • Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 7-8 minutes until golden brown and the internal temperature reaches 165°F (74°C). Remove chicken from the pan and set aside.
  • Reduce heat to medium. In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
  • Pour in the heavy cream and bring to a simmer, scraping the bottom of the pan to release browned bits.
  • Whisk in the parmesan and mozzarella cheeses until fully melted and the sauce is smooth.
  • Return the cooked chicken and rotini to the skillet. Toss thoroughly to coat.
  • If the sauce is too thick, gradually add the reserved pasta water until the desired consistency is achieved.
  • Garnish with fresh parsley and serve immediately.