Ingredients
Scale
- 1 lb Rotini pasta
- 1.5 lbs Boneless skinless chicken breasts, cut into bite-sized pieces
- 4 cloves Garlic, minced
- 4 tbsp Unsalted butter
- 1 cup Heavy cream
- 1 cup Freshly grated Parmesan cheese
- 1 tsp Italian seasoning
- 1/2 tsp Smoked paprika
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- Fresh parsley for garnish
- 1/2 cup Reserved pasta water
Instructions
- Start by bringing a large pot of salted water to a boil. While waiting for the water, chop the chicken breasts into uniform 1-inch pieces and season them with salt, pepper, Italian seasoning, and smoked paprika. Mince the garlic cloves and grate the Parmesan cheese if using a fresh block. Once the water boils, add the rotini and cook until al dente. Before draining the pasta, carefully reserve about half a cup of the starchy cooking water for later use.
- Melt two tablespoons of butter in a large skillet over medium-high heat. Add the seasoned chicken pieces in a single layer and sear until golden brown and cooked through, usually about 6-8 minutes. Remove the chicken from the skillet and set it aside. In the same pan, lower the heat to medium and add the remaining butter along with the minced garlic. Sauté the garlic for 60 seconds until fragrant, then pour in the heavy cream. Bring the cream to a gentle simmer, then whisk in the Parmesan cheese until the sauce becomes smooth and slightly thickened.
- Add the cooked rotini and the seared chicken back into the skillet with the sauce. Toss everything together until every spiral is well-coated. If the sauce feels too thick, pour in a little of the reserved pasta water to reach your desired creaminess. Divide the pasta into four bowls and garnish generously with fresh chopped parsley and an extra sprinkle of Parmesan. Serve immediately while the sauce is at its silkiest.
- Cook Time: 35 minutes