Garlic Parmesan Chicken Rotini (Print Version)
# Ingredients:
→ Chicken Bites
01 -
1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
02 -
2 tbsp olive oil
03 -
2 tsp Cajun seasoning
04 -
1 tsp garlic powder
05 -
1/2 tsp smoked paprika
06 -
1/4 tsp black pepper
07 -
1/2 cup grated Parmesan cheese, divided
08 -
2 tbsp all-purpose flour
→ Creamy Rotini
09 -
1 lb rotini pasta
10 -
4 tbsp butter
11 -
4 cloves garlic, minced
12 -
2 cups heavy cream
13 -
1 cup chicken broth
14 -
1 cup shredded mozzarella cheese
15 -
1/2 cup grated Parmesan cheese
16 -
1/4 cup milk (optional, to loosen the sauce)
17 -
Salt and pepper to taste
18 -
Chopped chives for garnish
# Instructions:
01 -
In a large mixing bowl, combine the cubed chicken, olive oil, Cajun seasoning, garlic powder, smoked paprika, black pepper, and 1/4 cup of grated Parmesan. Mix well to coat the chicken. Add the flour and toss to create a light crust.
02 -
Heat a skillet over medium-high heat. Place the chicken in a single layer, ensuring not to overcrowd the pan. Cook for 6–8 minutes, turning occasionally, until golden brown and fully cooked. Set aside.
03 -
Bring a large pot of salted water to a boil. Cook the rotini according to the package directions until al dente. Drain and set aside.
04 -
In the same skillet used for the chicken, melt butter over medium heat. Add minced garlic and sauté for about a minute until fragrant.
05 -
Pour in the heavy cream and chicken broth, stirring occasionally. Allow the mixture to gently simmer.
06 -
Lower the heat and add mozzarella and the remaining 1/2 cup of Parmesan cheese. Stir until melted and smooth. Adjust thickness by adding milk if necessary. Season with salt and pepper.
07 -
Add the cooked rotini to the skillet and gently mix to coat the pasta in the sauce.
08 -
Serve the creamy rotini on plates or in bowls, topped with the seared chicken bites. Garnish with additional Parmesan and chopped chives, if desired.