Description
This Indulgent Cheesy Alfredo Twisted Pasta with Garlic Butter Chicken is a creamy and flavorful dish combining tender chicken pieces sautéed in garlic butter, al dente rotini pasta, and a rich Alfredo sauce made from heavy cream and freshly grated Parmesan. Perfect for a comforting weeknight dinner, it comes together in just 30 minutes and serves four.
Ingredients
Scale
Chicken and Seasoning
- 1 pound Chicken Breast, cut into bite-sized pieces (Alternative: use thighs for added flavor)
- Salt, to taste
- Black Pepper, to taste
- Italian Seasoning, to taste
Sauté Base
- 4 cloves Garlic, minced
- 2 tablespoons Butter (Substitute: use olive oil for a lighter version)
- 1 tablespoon Olive Oil
Sauce and Pasta
- 1 cup Heavy Cream (Substitute: half-and-half for a lighter sauce)
- 1 cup Parmesan Cheese, freshly grated
- 8 ounces Rotini Pasta (Alternative: penne or fusilli)
- Parsley, chopped, to taste (Can be omitted for simplicity)
Instructions
- Prepare Chicken: Begin by cutting the chicken breasts into bite-sized pieces, then season them generously with salt, black pepper, and Italian seasoning to ensure the meat is flavorful.
- Heat Skillet: In a large skillet, heat a tablespoon of olive oil and a tablespoon of butter over medium-high heat until the butter is melted and the mixture is hot and shimmering.
- Cook Chicken: Carefully add the seasoned chicken pieces to the skillet in a single layer. Allow them to cook undisturbed for 5-7 minutes until golden brown on the bottom and cooked through, stirring occasionally to prevent burning.
- Boil Pasta: While the chicken cooks, bring a large pot of salted water to a boil. Add the rotini pasta and cook according to the package instructions until al dente, usually about 8-10 minutes. Drain the pasta once done.
- Make Alfredo Sauce: Lower the heat under the skillet to medium and pour in the heavy cream. Stir constantly for about 2-3 minutes until the cream begins to simmer gently.
- Add Parmesan: Gradually add the freshly grated Parmesan cheese to the simmering cream, whisking continuously until the cheese melts completely and a smooth, creamy sauce forms.
- Toss Pasta in Sauce: Add the drained rotini pasta into the creamy Alfredo sauce in the skillet, tossing gently to ensure every piece is well coated with the sauce.
- Combine Chicken and Pasta: Return the golden garlic butter chicken pieces to the skillet, mixing gently to incorporate the chicken evenly throughout the pasta and sauce.
- Garnish and Serve: Finish the dish with a sprinkle of chopped parsley for freshness and a pop of color. Serve warm and enjoy!
Notes
- You can substitute chicken thighs instead of breasts for a juicier and more flavorful result.
- For a lighter option, swap butter for olive oil and heavy cream for half-and-half.
- If fresh garlic is unavailable, garlic powder can be used but will have a less robust flavor.
- Parmesan cheese should be freshly grated for the best texture and melting quality.
- Parsley is optional but adds a nice freshness and visual appeal.
- Use pasta shapes like penne or fusilli as alternatives to rotini if desired.
