Of course! This Creamy Chicken and Rotini in Cheddar Parmesan Garlic Sauce is the ultimate comfort food. It’s rich, cheesy, and incredibly satisfying.
Here is a detailed, easy-to-follow recipe that will become a new family favorite.
Creamy Chicken and Rotini in Cheddar Parmesan Garlic Sauce
This one-pot-style dish features tender chicken and rotini pasta smothered in a luxuriously smooth, cheesy sauce with the perfect balance of sharp cheddar, nutty Parmesan, and aromatic garlic.
Yields: 4-6 servings
Prep time:15 minutes
Cook time:25 minutes
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Ingredients
For the Chicken & Pasta:
· 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
· 1 tbsp olive oil
· 1 tbsp butter
· 12 oz (340g) rotini pasta
· 1 tsp Italian seasoning
· Salt and black pepper to taste
For the Cheddar Parmesan Garlic Sauce:
· 4 tbsp butter
· 4 cloves garlic, minced
· 1/3 cup all-purpose flour
· 4 cups whole milk, warmed (low-fat can work, but whole is creamier)
· 1 cup chicken broth
· 2 cups shredded sharp cheddar cheese
· 1 cup freshly grated Parmesan cheese
· 1/2 tsp garlic powder
· 1/2 tsp onion powder
· 1/4 tsp smoked paprika (optional, for depth)
· Salt and white pepper (or black pepper) to taste
For Garnish (optional):
· Fresh parsley, chopped
· Extra grated Parmesan cheese
· Red pepper flakes
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Instructions
1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the rotini according to package directions until al dente. Drain and set aside. (Pro-tip: Reserve about 1 cup of the starchy pasta water before draining to thin the sauce later if needed.)
2. Cook the Chicken: While the pasta cooks, season the chicken pieces with salt, black pepper, and Italian seasoning. In a large skillet or Dutch oven, heat 1 tbsp of olive oil and 1 tbsp of butter over medium-high heat. Add the chicken and cook for 5-7 minutes, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. Make the Roux: In the same skillet, reduce the heat to medium. Melt the 4 tbsp of butter. Add the minced garlic and cook for about 1 minute until fragrant. Be careful not to burn it. Sprinkle the flour over the butter and garlic and whisk continuously for 1-2 minutes to form a pale golden roux. This cooks out the raw flour taste.
4. Create the Sauce Base: Slowly pour in the warm milk while whisking constantly to avoid lumps. Then, whisk in the chicken broth. Continue to cook, whisking frequently, until the sauce thickens and begins to simmer gently. This should take 5-7 minutes.
5. Add the Cheese: Reduce the heat to low. Gradually add the shredded cheddar and grated Parmesan cheese, a handful at a time, whisking until each addition is fully melted and smooth before adding the next.
6. Season the Sauce: Stir in the garlic powder, onion powder, and smoked paprika (if using). Taste the sauce and season with salt and white pepper. Remember, the cheeses are salty, so taste first!
7. Combine Everything: Add the cooked, drained rotini and the cooked chicken back into the skillet with the sauce. Stir gently until everything is evenly coated and heated through. If the sauce is too thick, add a splash of the reserved pasta water or a little more milk until it reaches your desired consistency.
8. Serve Immediately: Garnish with fresh parsley, an extra sprinkle of Parmesan, and a pinch of red pepper flakes for a little heat if desired.
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Chef’s Tips for Success
· Freshly Grate Your Cheese: Pre-shredded cheese contains anti-caking agents that can make your sauce grainy or prevent it from melting smoothly. For the creamiest sauce, always buy a block of cheese and grate it yourself.
· Warm Your Milk: Using warm or room-temperature milk helps it incorporate into the roux without clumping and leads to a smoother sauce.
· Don’t Rush the Roux: Whisk the flour and butter for the full minute. This “cooks” the floury taste out, which is essential for a flavorful sauce.
· Low Heat for Cheese: Always add cheese to a sauce over low heat. High heat can cause the cheese to “break,” making the sauce oily and grainy.
· Customize It:
· Add Veggies: Sauté some chopped spinach, sun-dried tomatoes, or broccoli florets along with the garlic for a veggie boost.
· Make it Spicy: Add a pinch of cayenne pepper or a dash of hot sauce to the cheese sauce.
· Protein Swap: Substitute the chicken with cooked crumbled Italian sausage, bacon, or even tuna for a different twist.
Enjoy your delicious, homemade creamy pasta creation