Description
A creamy and cheesy pasta dish featuring tender garlic chicken tossed with rotini pasta in a rich mozzarella Alfredo sauce.
Ingredients
- 12 oz rotini pasta
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1 cup grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Cook rotini pasta according to package directions until al dente. Drain and set aside.
- Season chicken with salt and pepper. Heat olive oil in a skillet over medium-high heat, add chicken, and cook until golden and cooked through, about 6-7 minutes. Remove and set aside.
- In the same skillet, melt butter and add garlic. Cook for 1 minute until fragrant.
- Whisk in flour and cook for 1 minute to form a roux.
- Gradually whisk in heavy cream and milk, stirring until sauce thickens.
- Stir in Parmesan and mozzarella cheese until melted and smooth. Season with Italian seasoning, salt, pepper, and optional red pepper flakes.
- Add cooked pasta and chicken back into the skillet. Toss to coat in the sauce.
- Garnish with fresh parsley and serve warm.
Notes
- For extra flavor, add sautéed mushrooms or spinach to the sauce.
- You can substitute rotini with penne or fettuccine.
- If sauce is too thick, add a splash of pasta water or milk.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American