What the heck is this?
This is the pasta dish that’ll make you forget all about those fancy restaurant meals — Rotini Pasta with Chicken that’s so creamy, so comforting, and so ridiculously satisfying that you’ll wonder why you ever ordered takeout. We’re talking tender spirals of rotini pasta swimming in a luscious, velvety sauce with juicy chunks of chicken and earthy mushrooms that soak up all that gorgeous flavor.
This isn’t just dinner; it’s a warm hug in a bowl. The kind of meal that makes everyone at the table go quiet for the first few bites because they’re too busy being amazed. It’s fancy enough for date night but easy enough for a Tuesday when you just need something that tastes like love. Plus, it comes together in one pan, which means minimal cleanup and maximum flavor — basically, it’s perfect.
Why You’ll Love This Recipe
- One-pan magic — less dishes, more deliciousness
- Restaurant-quality comfort food — tastes like you paid $20 for it
- Kid and adult approved — picky eaters don’t stand a chance
- Perfect for meal prep — tastes even better as leftovers
- Customizable AF — add whatever veggies you’ve got hanging around
- Fancy but foolproof — looks impressive, actually super easy
- Freezer friendly — make a double batch for future you
The Good Stuff You’ll Need
For the Pasta & Chicken:
- 1 lb rotini pasta
- 1.5 lbs boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tsp garlic powder
- 1 tsp Italian seasoning
For the Creamy Goodness:
- 8 oz mushrooms, sliced (baby bella or cremini work great)
- 3 cloves garlic, minced
- 1/2 cup white wine (or chicken broth if you’re keeping it alcohol-free)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 3/4 cup freshly grated Parmesan cheese
- 2 tbsp butter
- 1 tsp dried thyme
- Salt and pepper to taste
Optional Upgrades:
- 1/2 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach
- 1/4 cup fresh parsley, chopped
- Red pepper flakes for heat
- Extra Parmesan for serving
- Crispy bacon bits (because bacon makes everything better)
Let’s Do This
Step 1: Get That Pasta Perfect
Bring a large pot of salted water to a boil. Cook rotini according to package directions until al dente. Reserve 1 cup of pasta water before draining — this liquid gold will help make your sauce silky smooth.
Step 2: Chicken Gets the Star Treatment
While pasta cooks, season chicken pieces with salt, pepper, garlic powder, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through, about 6-8 minutes. Remove and set aside — don’t worry, it’s coming back to the party.
Step 3: Mushroom Magic Time
In the same skillet (don’t clean it — those brown bits are flavor gold), add mushrooms. Cook for 5-6 minutes until they’re golden and have released their moisture. Add minced garlic and cook for another 30 seconds until fragrant.
Step 4: Deglaze Like a Pro
Pour in the white wine (or broth) and scrape up all those beautiful brown bits from the bottom of the pan. Let it simmer for 2-3 minutes until slightly reduced.
Step 5: Cream Dream Creation
Lower the heat to medium-low. Add heavy cream, chicken broth, and thyme. Let it simmer gently for 3-4 minutes until it starts to thicken slightly. Stir in the butter and Parmesan cheese until melted and smooth.
Step 6: Bring It All Together
Add the cooked rotini, chicken, and any optional add-ins (sun-dried tomatoes, spinach) to the skillet. Toss everything together, adding pasta water a little at a time until you reach that perfect creamy consistency. Taste and adjust seasoning.
Step 7: The Grand Finale
Let everything simmer together for 2-3 minutes so the flavors can meld. Sprinkle with fresh parsley and extra Parmesan before serving.
Serving Suggestions
This pasta is basically a complete meal on its own, but it pairs beautifully with a crisp Caesar salad and some garlic bread for soaking up every last drop of that amazing sauce. A glass of white wine doesn’t hurt either — Chardonnay or Pinot Grigio work perfectly.
For a lighter touch, serve alongside roasted asparagus or a simple arugula salad with lemon vinaigrette.
Switch It Up
Veggie Powerhouse: Skip the chicken and load up with zucchini, bell peppers, and broccoli for a vegetarian feast.
Seafood Sensation: Replace chicken with shrimp or scallops — just don’t overcook them.
Bacon Lover’s Dream: Add crispy bacon pieces and maybe some caramelized onions.
Mediterranean Twist: Use sun-dried tomatoes, olives, and fresh basil instead of mushrooms.
Spicy Kick: Add some red pepper flakes or diced jalapeños to the sauce.
Healthier Version: Use half-and-half instead of heavy cream and add extra veggies.
Make-Ahead Magic
This dish is a superstar for meal prep. Cook it up to 3 days ahead and store covered in the fridge. When reheating, add a splash of cream or chicken broth to bring back that silky texture. You can also freeze portions for up to 3 months — just thaw overnight and reheat gently.
Pro tip: slightly undercook the pasta if you’re planning to reheat it later, so it doesn’t get mushy.
Questions People Actually Ask
Q: Can I use a different pasta shape? A: Absolutely! Penne, bow ties, or shells all work great. Just stick with something that has nooks and crannies to hold the sauce.
Q: What if I don’t have white wine? A: No problem! Just use extra chicken broth or even a splash of white wine vinegar for that little acidic brightness.
Q: Can I make this dairy-free? A: You can try using coconut cream and nutritional yeast, but honestly, the dairy is what makes this dish special.
Q: How do I prevent the sauce from breaking? A: Keep the heat low once you add the cream, and don’t let it boil. If it does break, whisk in a little pasta water to bring it back together.
Q: Can I use rotisserie chicken? A: Sure! Just shred it and add it at the end to warm through. You’ll miss out on those flavorful brown bits, but it’s still delicious.
Q: What’s the best way to reheat leftovers? A: Low and slow in a saucepan with a splash of cream or broth. Microwave works too, just stir frequently and add liquid as needed.
Print
Rotini Pasta with Chicken: The Ultimate Comfort Food Hug
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
This is the pasta dish that’ll make you forget all about those fancy restaurant meals — Rotini Pasta with Chicken that’s so creamy, so comforting, and so ridiculously satisfying that you’ll wonder why you ever ordered takeout. We’re talking tender spirals of rotini pasta swimming in a luscious, velvety sauce with juicy chunks of chicken and earthy mushrooms that soak up all that gorgeous flavor.
This isn’t just dinner; it’s a warm hug in a bowl. The kind of meal that makes everyone at the table go quiet for the first few bites because they’re too busy being amazed. It’s fancy enough for date night but easy enough for a Tuesday when you just need something that tastes like love. Plus, it comes together in one pan, which means minimal cleanup and maximum flavor — basically, it’s perfect.
Ingredients
For the Pasta & Chicken:
- 1 lb rotini pasta
- 1.5 lbs boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tsp garlic powder
- 1 tsp Italian seasoning
For the Creamy Goodness:
- 8 oz mushrooms, sliced (baby bella or cremini work great)
- 3 cloves garlic, minced
- 1/2 cup white wine (or chicken broth if you’re keeping it alcohol-free)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 3/4 cup freshly grated Parmesan cheese
- 2 tbsp butter
- 1 tsp dried thyme
- Salt and pepper to taste
Optional Upgrades:
- 1/2 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach
- 1/4 cup fresh parsley, chopped
- Red pepper flakes for heat
- Extra Parmesan for serving
- Crispy bacon bits (because bacon makes everything better)
Instructions
Bring a large pot of salted water to a boil. Cook rotini according to package directions until al dente. Reserve 1 cup of pasta water before draining — this liquid gold will help make your sauce silky smooth.
While pasta cooks, season chicken pieces with salt, pepper, garlic powder, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through, about 6-8 minutes. Remove and set aside — don’t worry, it’s coming back to the party.
In the same skillet (don’t clean it — those brown bits are flavor gold), add mushrooms. Cook for 5-6 minutes until they’re golden and have released their moisture. Add minced garlic and cook for another 30 seconds until fragrant.
Pour in the white wine (or broth) and scrape up all those beautiful brown bits from the bottom of the pan. Let it simmer for 2-3 minutes until slightly reduced.
Lower the heat to medium-low. Add heavy cream, chicken broth, and thyme. Let it simmer gently for 3-4 minutes until it starts to thicken slightly. Stir in the butter and Parmesan cheese until melted and smooth.
Add the cooked rotini, chicken, and any optional add-ins (sun-dried tomatoes, spinach) to the skillet. Toss everything together, adding pasta water a little at a time until you reach that perfect creamy consistency. Taste and adjust seasoning.
Let everything simmer together for 2-3 minutes so the flavors can meld. Sprinkle with fresh parsley and extra Parmesan before serving.
Notes
This pasta is basically a complete meal on its own, but it pairs beautifully with a crisp Caesar salad and some garlic bread for soaking up every last drop of that amazing sauce. A glass of white wine doesn’t hurt either — Chardonnay or Pinot Grigio work perfectly.
For a lighter touch, serve alongside roasted asparagus or a simple arugula salad with lemon vinaigrette.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: ~485 kcal
- Protein: ~28g