Creamy Dreamy Garlic Parmesan Chicken Alfredo Rotini
A comfort food classic featuring tender, flavorful garlic parm chicken bites nestled in a luscious, creamy Alfredo sauce with perfectly twirly rotini pasta. Easy enough for busy weeknights yet delicious enough to impress.
Equipment
- Large skillet
- Large pot
Ingredients
For the Chicken Bites
- 1.5 lbs boneless, skinless chicken breasts cut into bite-sized cubes
- 2 tbsp olive oil
- 2 tsp Cajun seasoning
- 1 tsp garlic powder
- 0.5 tsp smoked paprika
- 0.25 tsp black pepper
- 0.5 cup grated Parmesan cheese finely grated, for chicken
- 2 tbsp all-purpose flour
For the Creamy Sauce
- 1 lb rotini pasta or penne or farfalle
- 4 tbsp butter unsalted if possible
- 4 cloves garlic minced
- 2 cups heavy cream
- 1 cup chicken broth
- 1 cup shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese freshly grated recommended, for sauce
- 0.25 cup milk optional, to loosen sauce
- Salt and pepper to taste
- Chopped chives optional, for garnish
Instructions
- Prepare the Chicken Bites: In a large bowl, toss together cubed chicken, olive oil, Cajun seasoning, garlic powder, smoked paprika, and black pepper. Sprinkle in ¼ cup grated Parmesan and all-purpose flour. Toss until chicken pieces are coated.
- Cook the Chicken: Heat a large skillet over medium-high heat. Add chicken in a single layer (cook in batches if needed). Cook for about 6-8 minutes, flipping occasionally, until golden brown and cooked through. Transfer cooked chicken to a plate and set aside.
- Cook the Pasta: While the chicken cooks, get a large pot of salted water boiling. Cook rotini according to package directions until al dente. Drain the pasta (optionally reserve ½ cup pasta water) and set aside.
- Make the Creamy Sauce: Using the same skillet, melt the butter over medium heat. Add minced garlic and cook for about 1 minute, stirring constantly, until fragrant. Do not burn.
- Add Liquids and Cheese: Pour in the heavy cream and chicken broth. Stir and bring to a gentle simmer, stirring occasionally. Reduce heat to low. Add shredded mozzarella and the remaining ½ cup grated Parmesan. Stir until cheeses are melted and sauce is smooth. If too thick, add milk a little at a time. Taste and season generously with salt and pepper.
- Combine and Serve: Add the drained rotini pasta directly into the creamy sauce in the skillet. Toss gently to coat. Add the cooked chicken bites back into the pan and toss, or serve pasta first and top with chicken. Serve immediately, garnished with chopped chives and extra Parmesan if desired.
Notes
Tips: Don't overcrowd chicken when cooking. Salt your pasta water generously. Cook pasta al dente. Keep heat on low when adding cheese to the sauce. Always taste and adjust seasoning. Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat with a splash of milk or broth, or in the microwave in short bursts, stirring.