Description

Juicy chicken strips paired with tender rotini pasta, all smothered in a rich garlic-Parmesan cream sauce. This easy one-pan dish is pure comfort food — quick, flavorful, and perfect for weeknights.

Ingredients

1.25 lbs boneless, skinless chicken breasts, cut into strips

1 tbsp olive oil

2 tbsp butter (for chicken)

3 cloves garlic, minced

1 tsp Italian seasoning

Salt & black pepper, to taste

12 oz rotini pasta

2 tbsp butter (for sauce)

1½ cups heavy cream

½ cup grated Parmesan cheese (plus extra for garnish)

½ tsp garlic powder (optional)

½ tsp red pepper flakes (optional)

½ cup reserved pasta water (if needed)

Fresh parsley, chopped (optional garnish)

Extra Parmesan (optional garnish)

Light drizzle of melted butter (optional garnish)

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Instructions

Bring a large pot of salted water to a boil. Cook the rotini according to package directions until al dente. Drain and reserve ½ cup of the pasta water.
While the pasta cooks, pat chicken strips dry and season with salt, pepper, and Italian seasoning.
In a large skillet, heat olive oil and 2 tbsp butter over medium heat. Add minced garlic and sauté until fragrant.
Add the chicken strips and sear for 3–5 minutes per side until golden brown and fully cooked. Remove chicken from the skillet and set aside.
In the same skillet, melt 2 tbsp butter. Pour in the heavy cream and bring to a gentle simmer.
Stir in Parmesan cheese until sauce is smooth and creamy. Add garlic powder and red pepper flakes, if using. If the sauce is too thick, loosen with reserved pasta water.
Add the cooked rotini to the sauce, tossing to coat evenly.
Return the chicken to the skillet and gently fold into the pasta until everything is well coated in the sauce.
Serve hot, garnished with fresh parsley, extra Parmesan, and a light drizzle of melted butter if desired.

Notes

You can substitute rotini with other pasta types like penne or shells.

For added nutrition and flavor, stir in spinach, sun-dried tomatoes, or mushrooms.

Shrimp can be used instead of chicken for a seafood twist.

To make it lighter, use half-and-half or part milk with a thickening agent like flour.

Store leftovers in the fridge for up to 3 days; reheat with a splash of cream or milk.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 820
Sugar: 2g
Sodium: 480mg
Fat: 48g
Saturated Fat: 26g
Unsaturated Fat: 20g
Trans Fat: 0.5g
Carbohydrates: 55g
Fiber: 2g
Protein: 38g
Cholesterol: 165mg