Ingredients
Scale
- 1 lb (450g) of Garlic Butter Chicken pieces (boneless, skinless chicken breasts or thighs)
- 8 oz (225g) of Rotini pasta
- 3 cloves of garlic, minced
- 1 cup of heavy cream
- 1/2 cup of grated Parmesan cheese
- 2 tbsp of unsalted butter
- 2 tbsp of olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Season the chicken pieces with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove from skillet and set aside.
- In a separate pot, bring water to a boil and cook the Rotini pasta until al dente. Drain and set aside.
- In the same skillet used for chicken, melt the butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Pour in heavy cream, then stir in grated Parmesan cheese. Simmer until the sauce thickens slightly.
- Return the cooked chicken to the skillet. Add the cooked pasta and toss to coat with the sauce. Season with additional salt and pepper if needed. Garnish with chopped parsley.
Notes
- For extra flavor, add red pepper flakes or a splash of white wine to the sauce.
- Stir in vegetables like spinach or cherry tomatoes for a healthier, colorful variation.
- Use dairy-free alternatives for a dairy-free version, such as coconut milk and vegan cheese.
- Cook pasta according to package instructions using your preferred shape.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate (about 1 1/2 cups)
- Calories: 520 Kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 29g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 125mg