Cheesy Rotini with Garlic Parmesan Chicken Easy Pasta Dinner

Save this recipe on:

If there’s one thing I know can win over a crowd—whether it’s a lazy Sunday at home or a weeknight dinner with family—it’s this Cheesy Rotini with Garlic Parmesan Chicken. I’ve made this dish so many times I could do it in my sleep, and yet, I still look forward to every single bite. That perfectly seared chicken, kissed with garlic and parmesan, next to a pool of creamy, cheesy rotini pasta? It’s the kind of plate that disappears faster than I can plate it.

This recipe has saved me on nights when I’ve had little time and big appetites to feed. It’s not fussy, doesn’t need fancy ingredients, and you still end up with a dish that looks like it came out of a restaurant kitchen. Whether you’re looking for a comfort food fix, a cozy dinner idea, or a way to impress without stress—this pasta dinner hits the mark.

---

Why You’ll Love This Cheesy Rotini with Garlic Parmesan Chicken

You’ll love this recipe because it’s the perfect marriage of indulgence and simplicity. The garlic parmesan chicken is golden, juicy, and full of flavor. The rotini pasta is coated in a rich, velvety cheese sauce that clings to every spiral—delivering creamy bites all the way through. It’s a go-to easy recipe for busy weeknights, dinner parties, or when you’re just craving something hearty and satisfying. Plus, it’s all done in under an hour!

---

What Kind of Pasta Works Best for Cheesy Rotini with Garlic Parmesan Chicken?

I love using rotini for this dish because its spiral shape grabs onto every bit of the cheese sauce, making each bite ridiculously creamy and flavorful. But if you’re in a pinch, you can swap it for fusilli, penne, or even elbow macaroni. Just be sure to use a pasta shape that holds sauce well—long noodles like spaghetti or fettuccine don’t work as nicely here. The texture and bite from rotini really elevate this dish into something special.

---

Options for Substitutions

One of the things I appreciate most about this recipe is how flexible it is. You can easily swap ingredients based on what you have on hand or your dietary preferences:

• Chicken Thighs or Tenders: Instead of chicken breast, use boneless skinless thighs for juicier, richer flavor.
• Plant-Based Option: Go meatless by using roasted mushrooms, seasoned tofu, or store-bought meatless chicken alternatives.
• Cheese Variations: Don’t have mozzarella? Try cheddar, gouda, or Monterey Jack for a different cheese pull and flavor.
• Cream Base: No heavy cream? Use half and half or a mixture of milk and a touch of butter.
• Gluten-Free: Swap the rotini for your favorite gluten-free pasta without losing any of the comfort factor.
• Low-Carb Alternative: Serve the chicken with roasted cauliflower or use zucchini noodles instead of pasta.

This is the kind of recipe that invites creativity without losing its soul.

---

Ingredients for Cheesy Rotini with Garlic Parmesan Chicken

Every ingredient in this dish plays a role in making it comforting, flavorful, and crave-worthy. Here’s what you’ll need and why it matters:

• Rotini Pasta
  The spiral shape locks in all the cheesy sauce, making every bite perfectly coated.
• Boneless, Skinless Chicken Breast
  It cooks quickly and absorbs the garlic-parmesan flavor beautifully while staying juicy.
• Fresh Garlic
  A must for that bold, aromatic flavor that sets the tone for the whole dish.
• Parmesan Cheese
  Adds saltiness, nuttiness, and a rich umami base for both the chicken and the sauce.
• Mozzarella Cheese
  Melts smoothly and creates that dreamy, stretchy cheese pull across the pasta.
• Heavy Cream
  The foundation of the creamy cheese sauce—thick, rich, and luxurious.
• Butter
  Adds depth to the sauce and helps cook the garlic without burning it.
• Olive Oil
  Used for searing the chicken to a golden, flavorful crust.
• Salt and Black Pepper
  Essential seasonings to bring everything into balance.
• Dried Parsley or Fresh Chopped Parsley
  For a pop of color and mild herby freshness that complements the cheese and garlic.

Each ingredient builds toward a dish that feels indulgent, yet is incredibly easy to bring together.

---

Step 1: Cook the Rotini Pasta

Bring a large pot of salted water to a boil and cook the rotini according to package instructions until al dente. Drain and set aside, reserving about ½ cup of the pasta water in case you need to loosen the sauce later.

---

Step 2: Season and Sear the Chicken

Cut the chicken breasts into bite-sized chunks. Season generously with salt, pepper, garlic powder, and a touch of paprika if you like a little color and warmth. Heat olive oil in a large skillet over medium-high heat, then sear the chicken pieces until golden brown and fully cooked—about 6–8 minutes. Remove from skillet and set aside.

---

Step 3: Make the Garlic Parmesan Sauce

In the same skillet, reduce the heat to medium and melt the butter. Add minced garlic and sauté for 1–2 minutes until fragrant (don’t let it brown). Pour in the heavy cream and stir continuously until it begins to bubble gently. Lower the heat and add the grated parmesan cheese, stirring until melted and smooth.

---

Step 4: Add the Pasta and Mozzarella

Toss the cooked rotini directly into the cheese sauce and fold until the pasta is fully coated. Add mozzarella cheese and stir gently. You can let it melt directly in the skillet or transfer everything to a baking dish and broil for 2–3 minutes to get a golden cheesy top.

---

Step 5: Finish with Chicken and Parsley

Place the seared chicken pieces on top of the cheesy pasta and sprinkle with chopped parsley. Serve hot and enjoy that creamy, savory, golden perfection.

---

How Long to Cook Cheesy Rotini with Garlic Parmesan Chicken

This dish is quick enough for a weeknight, but satisfying enough for the weekend. Here’s how the timing breaks down:

• Prep Time: 10–15 minutes (for chopping, seasoning, and setting up)
• Cooking Pasta: 8–10 minutes
• Cooking Chicken: 6–8 minutes
• Making Sauce and Combining: 10 minutes
• Optional Broil Time: 2–3 minutes

Total Time: 30–35 minutes
Fast, flavorful, and no need to spend all night in the kitchen.

---

Tips for Perfect Cheesy Rotini with Garlic Parmesan Chicken

• Use freshly grated cheese
  Pre-shredded cheese doesn’t melt as smoothly and can make the sauce gritty. Grating it fresh makes all the difference.
• Don’t overcook the chicken
  Cut into even-sized pieces and sear on high heat just until golden and cooked through to keep it juicy.
• Reserve pasta water
  If your cheese sauce thickens too much, a splash of pasta water will help loosen it up without watering it down.
• Add mozzarella at the end
  Stir it in just before serving or broil it on top for that cheesy, bubbly finish.
• Let the garlic bloom, not burn
  Sauté garlic just until fragrant—overcooked garlic turns bitter fast.

These little moves are what take this from a good dinner to a great one.

---

Watch Out for These Mistakes While Cooking

Even with a straightforward dish like this, there are a few things to avoid if you want that flawless, creamy, flavor-packed result:

• Overcooking the Pasta
  Rotini should be cooked al dente—it will continue cooking slightly when mixed with the hot sauce. Overcooked pasta becomes mushy and won’t hold the sauce as well.
• Using Low-Fat Dairy
  This recipe thrives on richness. Substituting cream with low-fat milk can lead to a watery, split sauce that lacks depth.
• Crowding the Chicken in the Pan
  If you don’t give the chicken space to sear, it will steam instead of developing that beautiful golden crust.
• Not Tasting As You Go
  Since cheese and chicken both bring salt to the party, it’s important to taste and adjust seasoning toward the end.
• Skipping the Pasta Water
  If your sauce turns out too thick, don’t just reach for milk—reserved pasta water blends better and keeps flavor intact.

Keep these in mind and you’ll avoid the pitfalls that can dull an otherwise perfect pasta night.

---

What to Serve With Cheesy Rotini with Garlic Parmesan Chicken?

Garlic Bread

Crispy, buttery garlic bread is a no-brainer to mop up that creamy sauce.

Steamed Broccoli

The freshness and crunch of broccoli cut through the richness of the cheese beautifully.

Caesar Salad

Creamy, zesty dressing and crunchy romaine make a refreshing contrast to the warm pasta.

Roasted Asparagus

Lightly roasted with olive oil and lemon zest—simple and elegant.

Caprese Salad

Tomato, fresh mozzarella, and basil drizzled with balsamic glaze balances the warmth of the pasta with cool brightness.

Sautéed Spinach

Quick, garlicky, and full of nutrients—an easy, healthy addition to the plate.

Crispy Brussels Sprouts

Roast them until golden and toss with a little balsamic for a bold and savory side.

This meal stands on its own, but pairing it with one or two of these sides makes it feel like an Italian bistro dinner at home.

---

Storage Instructions

Leftovers of this Cheesy Rotini with Garlic Parmesan Chicken reheat beautifully—almost too well, honestly. I always make a little extra just to have some the next day.

• Refrigerator: Store in an airtight container for up to 3–4 days. The pasta will soak up some of the sauce, so add a splash of milk or cream when reheating to bring it back to life.
• Freezer: This dish can be frozen, though the texture of the cream sauce may change slightly. To freeze, let it cool completely, then transfer to a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating on the stove or in the oven.
• Reheating: Best done in a skillet over medium-low heat with a little cream or broth to revive the sauce. Microwave works too—just cover and stir halfway through.

---

Estimated Nutrition

Please note: These values are rough estimates and can vary depending on exact ingredients used.

• Serving Size: 1 generous bowl (approx. 1.5 cups)
• Calories: 620
• Protein: 38g
• Carbohydrates: 45g
• Fat: 32g
• Saturated Fat: 17g
• Cholesterol: 130mg
• Sodium: 590mg
• Sugar: 3g
• Fiber: 2g

This dish is rich and filling, loaded with protein and comforting fats—perfect as a satisfying dinner, especially when paired with greens or veggies to balance it out.

---

Frequently Asked Questions

Can I use pre-cooked chicken for this recipe?

Yes, absolutely. Rotisserie chicken or any leftover grilled chicken works well. Just add it toward the end to warm it through without drying it out.

---

What kind of mozzarella should I use—shredded or fresh?

Shredded mozzarella melts easier into the pasta. Fresh mozzarella can be used if you prefer chunks of gooey cheese, but it may add extra moisture to the dish.

---

Can I make this dish ahead of time?

You can! Prepare everything up to the point of adding mozzarella, then refrigerate. When ready to eat, reheat gently and stir in cheese, or bake it with cheese on top until bubbly.

---

Is this recipe spicy?

Not at all. But you can easily add a pinch of red pepper flakes to the sauce or season the chicken with cayenne for a spicy kick.

---

Can I make this gluten-free?

Yes—just use gluten-free rotini and double-check your cheese and broth (if using any) to ensure they’re gluten-free.

---

Can I use milk instead of heavy cream?

You can, but it will change the texture. The sauce won’t be as thick or rich. If using milk, consider adding a little butter and flour to help thicken it.

---

What can I do if the sauce is too thick?

Add a splash of reserved pasta water or milk and stir until it reaches your desired consistency.

---

Can I add vegetables to this dish?

Definitely. Spinach, peas, mushrooms, or sun-dried tomatoes would be fantastic additions to round out the dish and add nutrients.

---

Conclusion

This Cheesy Rotini with Garlic Parmesan Chicken isn’t just an easy pasta dinner—it’s a bowl of pure comfort. It delivers big flavor with simple ingredients and minimal effort. Whether you’re cooking for picky eaters, hungry teens, or just yourself after a long day, this dish comes through every time. Creamy, garlicky, cheesy, and loaded with tender chicken—it’s everything you crave in a pasta night.

---

Print

Save this recipe on: