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Creamy Rotini Chicken Pasta Recipe

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4.2 from 13 reviews

This creamy rotini chicken pasta combines tender, flavorful chicken breasts with a rich and silky tomato cream sauce, infused with garlic, shallots, sundried tomatoes, and Parmesan cheese. Perfect for a comforting weeknight dinner, the pasta is cooked al dente and tossed in a luscious sauce that balances savory spices and creamy textures beautifully. Garnished with fresh parsley, this dish offers a satisfying blend of textures and flavors.

Ingredients

Chicken Marinade

  • 10 oz (300g) chicken breast
  • 2 tbsp sweet paprika
  • 1 tbsp dried oregano
  • 1 tbsp garlic powder
  • ½ tbsp onion powder
  • Salt and pepper to taste
  • 1 tbsp olive oil

Sauce and Pasta

  • 1 shallot (finely diced)
  • 4 garlic cloves (finely diced)
  • 3 tbsp olive oil
  • 4 tbsp butter
  • 1 tbsp tomato paste
  • 200 ml heavy cream
  • ¼ cup sundried tomatoes (chopped)
  • ¼ cup Parmesan cheese (grated)
  • 10 oz (300g) rotini pasta
  • Fresh parsley (finely chopped)
  • Salt and pepper to taste

Instructions

  1. Prepare Chicken Breast: Cut each chicken breast horizontally to halve thickness. Then place the chicken between plastic wrap and pound with a mallet until 2cm thick to ensure even cooking.
  2. Marinate Chicken: In a large bowl, coat the chicken pieces with sweet paprika, dried oregano, garlic powder, onion powder, olive oil, and generous salt and pepper. Mix well and set aside.
  3. Cook Pasta: Bring a large pot of heavily salted water to a boil. Add rotini pasta and cook according to package instructions but drain 2 minutes before al dente time to allow finishing in sauce. Reserve 1 cup of pasta cooking water before draining.
  4. Sear Chicken: Heat olive oil in a large pan over medium-high heat. Cook chicken 2–3 minutes per side to develop a caramelized crust. Avoid overcrowding by working in batches. Remove chicken and rest for 5 minutes before slicing.
  5. Prepare Sauce Base: Reduce heat to medium and add butter to the pan. Once butter foams, add diced garlic and shallot. Cook for 2 minutes until fragrant and translucent, stirring frequently to avoid burning.
  6. Cook Tomato Paste: Increase heat to high and add tomato paste. Cook for 2 minutes, stirring and scraping up browned bits from the pan to deepen flavor.
  7. Create Cream Sauce: Lower heat to medium and stir in heavy cream. Once it starts foaming, add sundried tomatoes, cooked pasta, and a splash of reserved pasta water. Grate Parmesan cheese into the pan and stir until the sauce is glossy and smooth. Add reserved pasta water gradually as needed for desired consistency.
  8. Combine and Finish: Turn off heat, stir in chopped parsley and sliced chicken. Garnish with extra Parmesan if desired and season with salt and pepper to taste. Serve immediately for best flavor and texture.

Notes

  • When pounding chicken, place it between plastic wrap to avoid tearing and ensure even thickness.
  • Drain pasta slightly undercooked as it will finish cooking in the sauce for best texture.
  • Do not overcrowd the pan when searing chicken to ensure a nice crust forms.
  • Scraping the pan after searing chicken adds deep flavor to the sauce from caramelized bits.
  • Add pasta water gradually to control sauce thickness and glossiness.
  • Resting chicken after cooking allows juices to redistribute for juicier meat.

Find it online: https://dishcooks.com/creamy-rotini-chicken-pasta-recipe/