Description
A comforting and quick pasta dish with tender chicken, rotini, and a rich Parmesan-cream sauce.
Ingredients
- 2 cups rotini pasta
- 1 pound boneless, skinless chicken breasts (trimmed and patted dry)
- 1 cup heavy cream
- 1 cup grated Parmesan cheese (freshly grated melts best)
- Assorted veggies (optional; good choices: diced bell peppers, broccoli florets, or spinach)
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Cook the rotini according to package instructions until al dente. Drain and set aside.
- Heat a drizzle of olive oil in a large pan over medium heat. Add chopped veggies and cook until just softened, 3–5 minutes.
- Season the chicken breasts with salt and pepper. Add them to the pan and cook until browned and cooked through, about 6–7 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove and let rest a few minutes, then slice or dice.
- Lower the heat and pour in the heavy cream, stirring to loosen any browned bits. Add the grated Parmesan and stir until it melts and the sauce thickens.
- Return the chicken and cooked rotini to the pan. Toss gently until every piece of pasta is coated in the creamy sauce.
- Serve warm, topped with extra Parmesan and chopped herbs if you like.
Notes
Use half-and-half instead of heavy cream for a lighter sauce, but it will be thinner. Pre-cooked rotisserie chicken can replace seared breasts for a faster shortcut.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian