Directions
- 1Cook rotini in salted water until al dente. Drain and set aside.
- 2Heat olive oil in a large skillet over medium-high heat.
- 3Add chicken pieces, season with salt and pepper, and cook for 6–7 minutes until golden and cooked through.
- 4Remove from skillet and set aside.
- 5Reduce heat to medium.
- 6In the same skillet, melt butter and sauté garlic for 30 seconds until fragrant.
- 7Stir in flour and cook for 1 minute to form a roux.
- 8Slowly whisk in chicken broth, then add heavy cream and Italian seasoning.
- 9Simmer for 3–4 minutes, stirring frequently, until the sauce thickens.
- 10Stir in Parmesan cheese until melted and smooth.
- 11Adjust seasoning with more salt and pepper if needed.
- 12Add cooked chicken and pasta to the skillet. Toss to coat evenly in the creamy sauce.
- 13Stir in peas or spinach now if using.
- 14Simmer 2–3 more minutes, letting everything heat through and flavors meld.
- 15Garnish with fresh parsley and serve hot.
Ingredients
- 1 lb (450g) boneless, skinless chicken breasts cut into bite-sized pieces
- 12 oz (340g) rotini pasta
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1.5 cups chicken broth
- 1 cup heavy cream
- 1 tsp Italian seasoning
- 1 cup grated Parmesan cheese
- to taste Salt
- to taste black pepper
- 0.5 cup frozen peas or spinach
- Fresh parsley
Equipment
large skillet
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