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Creamy Chicken Rotini

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A creamy, comforting pasta dish featuring chicken and rotini in a rich Parmesan-heavy cream sauce, perfect for quick weeknight dinners.

Ingredients

  • 2 cups rotini pasta
  • 1 pound boneless, skinless chicken breasts
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • Assorted veggies (diced bell peppers, broccoli florets, or spinach)
  • Salt and pepper to taste
  • Olive oil for cooking

Instructions

  1. Bring a large pot of salted water to a boil. Add the rotini and cook according to package directions until al dente. Drain and set aside.
  2. Heat a drizzle of olive oil in a large skillet over medium heat. Add chopped veggies and sauté until just softened, about 3–5 minutes. Remove the veggies to a plate if you prefer them firmer.
  3. 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. Remove the chicken and let it rest a few minutes, then slice or dice.
  4. Lower the heat to medium-low. Pour in the heavy cream and stir, scraping the pan to release any browned bits. Add the grated Parmesan and whisk until melted and the sauce thickens slightly. Taste and season with a little more salt and pepper if needed.
  5. Return the chicken and cooked rotini to the pan. Toss gently so every piece of pasta is coated with the creamy sauce. Add the sautéed veggies back in if using.
  6. Serve warm, topped with extra Parmesan and chopped fresh herbs like parsley or basil for brightness.

Notes

Use half-and-half instead of heavy cream for a lighter sauce. Pecorino Romano can replace Parmesan for a saltier bite.

Find it online: https://www.wholesomeeasy.com/creamy-chicken-rotini/