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A bowl of creamy garlic chicken rotini garnished with fresh parsley
Print Recipe

Garlic Chicken Rotini

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

Ingredients

  • 1 lb rotini pasta
  • 1 lb boneless skinless chicken breast, 1-inch cubes
  • 4 cloves garlic , minced
  • 2 tablespoons extra virgin olive oil
  • 1 cup heavy cream
  • 0.5 cup freshly grated Parmesan cheese
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon ground black pepper
  • 1 tablespoon fresh Italian parsley, finely chopped

Instructions

  • Bring 4 quarts of heavily salted water to a rolling boil and cook rotini for 8-10 minutes until al dente.
  • Pat chicken dry and season with kosher salt and black pepper.
  • Heat olive oil in a large skillet over medium-high heat until shimmering.
  • Add chicken to skillet and sear for 5-7 minutes, turning occasionally until internal temperature reaches 165 degrees Fahrenheit.
  • Reduce heat to medium, add minced garlic, and sauté for 60 seconds until aromatic.
  • Deglaze the skillet with heavy cream, scraping the bottom to incorporate fond, and simmer for 4 minutes until slightly reduced.
  • Whisk in grated Parmesan cheese until the sauce is emulsified and smooth.
  • Reserve 0.25 cup of pasta water, then drain the rotini.
  • Incorporate the pasta into the skillet, tossing with the chicken and sauce until fully coated, adding reserved water if necessary for consistency.
  • Garnish with chopped parsley and serve immediately.