Creamy Parmesan Chicken with Rotini (Print version)

Tender chicken and rotini tossed in a silky garlic Parmesan cream sauce for a cozy skillet dinner.

# Ingredients:

For the chicken

01 - 1 1/4 lb (565 g) boneless skinless chicken breasts or thighs, cut into bite-size pieces
02 - 1 teaspoon kosher salt, divided
03 - 1/2 teaspoon black pepper
04 - 1 teaspoon Italian seasoning
05 - 1/2 teaspoon garlic powder
06 - 1 tablespoon olive oil
07 - 1 tablespoon unsalted butter

For the rotini and sauce

08 - 12 oz (340 g) rotini pasta
09 - 2 tablespoons unsalted butter
10 - 4 cloves garlic, minced
11 - 1 cup (240 ml) low-sodium chicken broth
12 - 1 1/2 cups (360 ml) heavy cream
13 - 1 1/4 cups (125 g) freshly grated Parmesan cheese, plus more for serving
14 - 1/2 cup (55 g) shredded low-moisture mozzarella cheese, optional
15 - 1/4 teaspoon red pepper flakes, optional
16 - 1/2 cup reserved pasta water, as needed
17 - 2 tablespoons chopped fresh parsley

# Instructions:

01 - Bring a large pot of salted water to a boil. Cook the rotini until 1 minute shy of al dente, then reserve 1/2 cup pasta water and drain.
02 - Pat the chicken dry. Toss with 1/2 teaspoon salt, black pepper, Italian seasoning, and garlic powder.
03 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken in a single layer and cook for 5-7 minutes, turning once or twice, until golden and cooked to 165°F. Transfer to a plate.
04 - Lower the heat to medium. Add the remaining 2 tablespoons butter and the minced garlic. Stir for 30-45 seconds until fragrant, scraping up any browned bits.
05 - Pour in the chicken broth and simmer for 1 minute. Add the heavy cream and bring to a gentle simmer. Stir in Parmesan a handful at a time, then add mozzarella and red pepper flakes if using.
06 - Add the drained rotini and chicken back to the skillet. Toss for 1-2 minutes until coated, loosening with reserved pasta water as needed. Finish with parsley and extra Parmesan.

# Good to know:

01 - Freshly grated Parmesan melts smoother than pre-grated cheese.
02 - Best served immediately while the sauce is glossy.
03 - Leftovers keep refrigerated for up to 3 days.

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