Ingredients for Creamy Chicken and Rotini in Cheddar Parmesan Garlic Sauce
- 1 lb rotini pasta
- 2 lb boneless, skinless chicken breasts, cut into chunks
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 1 ½ cups heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 cup grated Parmesan cheese
- 1 teaspoon dried parsley (or 2 tablespoons fresh chopped parsley)
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
- Optional: red pepper flakes for heat
How I Make Creamy Chicken and Rotini
I begin by cooking the rotini pasta in salted boiling water until just al dente, then draining and reserving a cup of pasta water for the sauce.
While the pasta cooks, I heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. I season the chicken chunks with salt, pepper, and Italian seasoning, then sear them in the skillet until golden brown and cooked through—about 6–8 minutes. I transfer the chicken to a plate and tent with foil.
In the same pan, I add the remaining butter and sauté the onion until soft and translucent, about 3–4 minutes. Garlic goes in next for just 1 minute, infusing the oil with rich aroma.
I sprinkle in the parsley, then pour in chicken broth and heavy cream, stirring to deglaze the pan and release all the flavor. When the mixture simmers, I reduce the heat and gradually whisk in the cheddar and Parmesan until the sauce is smooth and thick.
To finish, I add back the chicken (and any juices), stirring gently. I then fold in the cooked rotini, tossing to coat every spiral with sauce. If the mixture gets too thick, I loosen it with reserved pasta water.
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