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