Description
A creamy and flavorful chicken dish infused with garlic and butter, served with rotini noodles.
Ingredients
Scale
- 680 g boneless chicken breasts, chopped into small bites
- 340 g rotini noodles
- 4 tablespoons butter
- 2 tablespoons olive oil
- 240 ml heavy cream
- 120 ml low sodium chicken broth
- 5 garlic cloves, smashed and minced
- 60 g Parmesan, grated fine
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Boil rotini noodles in salt water according to package instructions. Drain well and set aside.
- In a skillet, heat olive oil on medium heat. Season chopped chicken with salt, black pepper, garlic powder, and onion powder before placing it in the pan.
- Cook the chicken for 6–8 minutes until golden and cooked through. Remove the chicken and set it on a plate.
- In the same pan, reduce heat if necessary, add butter and let it melt. Then stir in the minced garlic until fragrant.
- Pour in the chicken broth and heavy cream, mixing well and allowing it to bubble softly for a few minutes until it thickens.
- Toss the cooked chicken and rotini noodles back into the skillet, ensuring everything is coated in the creamy sauce.
- Stir in the grated Parmesan until melted and the sauce becomes creamy.
- Garnish with chopped parsley if desired, and serve immediately.
Notes
- For a richer flavor, you can add additional herbs like thyme or rosemary.
- Adjust the garlic amount to your preference for more or less garlicky taste.
- Serve with a side salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 36 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 120 mg