Ingredients
Scale
- 12 oz (340 g) rotini pasta
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons butter
- 1 tablespoon olive oil
- 6 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and freshly ground black pepper, to taste
- 2 cups heavy cream
- 1 cup chicken broth
- 1 1/2 cups freshly grated Parmesan cheese
- 1 cup baby spinach (optional)
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon crushed red pepper flakes (optional)
Instructions
- Bring a large pot of salted water to a boil and cook the rotini according to package instructions until al dente. Reserve 1/2 cup pasta water before draining.
- Season the chicken with salt, pepper, paprika, onion powder, and Italian seasoning.
- Heat olive oil and butter in a large skillet over medium-high heat.
- Add the chicken pieces and cook for 6 to 8 minutes until golden brown and fully cooked. Transfer to a plate.
- Reduce heat to medium and add the minced garlic. Cook for about 1 minute until fragrant.
- Pour in the chicken broth and scrape up any browned bits from the bottom of the pan.
- Stir in the heavy cream and simmer gently for 3 to 4 minutes.
- Gradually whisk in the Parmesan cheese until completely melted and smooth.
- Add spinach if using and cook until wilted.
- Return the chicken to the skillet and stir to coat in the creamy sauce.
- Toss in the cooked rotini and mix well. Add reserved pasta water as needed for a silky consistency.
- Garnish with chopped parsley, extra Parmesan, and crushed red pepper flakes before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 685 kcal