Cheesy Alfredo Twisted Pasta with Golden Garlic Butter Chicken in Creamy Sauce Recipe
This Cheesy Alfredo Twisted Pasta with Golden Garlic Butter Chicken is a rich and creamy dish that combines tender rotini pasta with a luscious homemade Alfredo sauce, topped with juicy, golden seared chicken. Perfect for a comforting weeknight dinner or a special meal, this recipe blends garlic-infused butter chicken with a velvety cheese sauce featuring Parmesan and mozzarella, garnished with fresh parsley for a burst of flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Scale
Pasta
- 12 oz rotini pasta
Chicken and Seasoning
- 1.5 lbs boneless, skinless chicken breast or thighs, diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
Sauce
- 3 tablespoons butter
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 tablespoon chopped parsley (fresh or dried)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add 12 oz of rotini pasta and cook according to the package instructions until al dente, typically about 8-10 minutes. Once done, drain the pasta and set it aside.
- Sear the Chicken: Heat 3 tablespoons of butter in a large skillet over medium heat. Add 4 cloves of minced garlic and sauté until fragrant, about 1 minute. Add the diced chicken, then season with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon paprika. Cook the chicken for about 6 to 8 minutes, turning occasionally, until it is golden brown on the outside and cooked through. Remove the chicken from the skillet and set aside.
- Prepare Alfredo Sauce: In the same skillet, pour in 2 cups of heavy cream and bring it to a gentle simmer over medium heat. Gradually whisk in 1 cup of freshly grated Parmesan cheese until it melts smoothly into the cream. Then stir in 1 cup of shredded mozzarella cheese until the sauce becomes creamy and fully combined.
- Toss Pasta in Sauce: Add the cooked rotini pasta into the skillet with the Alfredo sauce. Toss thoroughly to coat each piece of pasta with the creamy sauce. Let the pasta simmer gently in the sauce for 2 to 3 minutes so the flavors meld.
- Combine and Serve: Add the seared chicken back into the skillet and mix it evenly into the pasta and sauce or spoon the chicken on top of individual servings. Garnish with 1 tablespoon of chopped fresh or dried parsley. Serve warm and enjoy your decadent, cheesy Alfredo twisted pasta with golden garlic butter chicken.
Notes
- You can substitute chicken thighs for chicken breasts for a juicier texture.
- For extra flavor, add a pinch of nutmeg to the Alfredo sauce while simmering.
- Use freshly grated Parmesan for the best melting and flavor qualities.
- Fresh parsley adds bright color and freshness; dried works as well but add less.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave, adding a splash of cream or milk if needed to restore creaminess.
Keywords: Cheesy Alfredo Pasta, Garlic Butter Chicken, Creamy Pasta, Rotini Pasta Recipe, Easy Chicken Alfredo
