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Close-up of glossy ivory-colored garlic parmesan cream sauce coating rotini pasta. (Creamy Garlic Parmesan Chicken Pasta)

Creamy Garlic Parmesan Chicken Pasta: The Ultimate Restaurant-Quality Weeknight Meal

This Creamy Garlic Parmesan Chicken Pasta features succulent herb-crusted chicken atop rotini spirals coated in a glossy, ivory-colored garlic cream sauce. A restaurant-quality dinner that is visually stunning and incredibly easy to make in under 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 845
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 16 oz Rotini Pasta 450g
  • 1 lb Boneless Skinless Chicken Breasts 450g, two large breasts
  • 1/2 cup All-purpose flour 60g
  • 1 tsp Dried Oregano 5g
  • 1/2 tsp Red Pepper Flakes 2.5g
  • 1.5 cups Heavy Cream 360ml
  • 1 cup Freshly Grated Parmesan 90g
  • 4 cloves Garlic 20g, minced
  • 2 tbsp Butter 30g, divided
  • 1/4 cup Fresh Parsley 15g, chopped

Equipment

  • 1 Heavy-Bottomed Skillet Cast iron or stainless steel preferred for best searing.
  • 1 Silicone Whisk For emulsifying the sauce.
  • 1 Large Pasta Pot For boiling rotini.

Method
 

Prepare the Chicken
  1. Mix flour, oregano, red pepper flakes, salt, and pepper in a bowl. Dredge chicken breasts until fully coated with herb specks.
  2. Heat oil and butter in a skillet. Sear chicken for 6-7 minutes per side until a golden-brown herb crust forms and the interior is juicy white. Remove and rest.
Make the Sauce & Pasta
  1. Cook rotini in salted water until al dente. Reserve some pasta water and drain.
  2. In the same skillet, melt butter and sauté minced garlic for 60 seconds until fragrant.
  3. Pour in heavy cream and whisk to incorporate the fond. Simmer gently, then whisk in parmesan until the sauce is glossy and ivory-colored.
Final Plating
  1. Add rotini to the sauce and toss to coat. Top with sliced chicken breast.
  2. Finish with a heavy garnish of freshly chopped parsley and serve on a dark plate.

Notes

Use freshly grated parmesan for a smooth, glossy sauce texture.
Resting the chicken is crucial for keeping the meat succulent and white inside.