Garlic Parmesan Chicken Rotini

Garlic Parmesan Chicken Bites with Creamy Rotini is a comfort food mashup that brings together crispy seasoned chicken and a tangle of cheesy pasta in a silky garlic sauce. This is the sort of weeknight dinner everyone in my house gets excited for and it never leaves us with leftovers.

The first time I made this, my kids asked if we could have it every Tuesday. Now it is our unofficial midweek treat and a top request whenever we want something satisfying but easy.

Ingredients

• Boneless skinless chicken breasts cut into cubes: Use fresh chicken for best flavor and a juicy texture
• Olive oil: Gives the chicken a golden exterior and helps seasoning stick High quality extra virgin olive oil brings richer taste
• Cajun seasoning: Adds gentle heat and depth without overpowering the dish Pick a blend with a good balance of smokiness and spice
• Garlic powder for the chicken plus fresh garlic for the sauce: Both work differently to boost savoriness Fresh garlic makes the sauce pop
• Smoked paprika: Adds a hint of smokiness Use Spanish paprika if available for subtle complexity
• Black pepper: for a touch of warmth Use freshly cracked for extra punch
• Grated Parmesan cheese: Use real Parmigiano Reggiano or a good quality wedge Adds both umami and cheesy notes throughout the dish
• All purpose flour: Helps form a crisp crust on the chicken Light dusting makes a difference
• Rotini pasta: Holds creamy sauce in every twist Choose bronze cut or high quality pasta for best bite
• Butter: Makes a luscious base for the sauce European style butter delivers more flavor
• Heavy cream and chicken broth: Heavy cream gives body and silkiness Chicken broth keeps it from being too rich Choose low sodium
• Shredded mozzarella cheese: Melts easily and stretches into the sauce Pick whole milk mozzarella for creaminess
• Milk (optional): for loosening the sauce Have on hand in case sauce gets too thick
• Salt and pepper to taste: Layer in flavor as you cook Taste at the end
• Chopped chives: Fresh herby finish Adds color and fresh flavor

Step-by-Step Instructions

Season the Chicken:

Start by combining diced chicken breast in a large bowl with olive oil Cajun seasoning garlic powder smoked paprika black pepper and a quarter cup of Parmesan Toss thoroughly until every piece is well coated then sprinkle in flour and toss again This step gives the chicken big flavor and a light crispness after cooking

Sear the Chicken:

Heat a skillet over medium-high and add the chicken in a single even layer Avoid crowding the pan to keep the pieces crispy Cook for six to eight minutes flipping now and then until chicken is golden brown on each side and cooked through Transfer to a plate and set aside while you make the pasta and sauce

Boil the Pasta:

Set a large pot of salted water to boil Add rotini pasta and cook about eight to ten minutes or until it is al dente Drain thoroughly and set aside If you need to you can toss the pasta lightly with a little oil so it does not stick

Make the Sauce:

In the same skillet you used for chicken melt butter over medium heat Add minced garlic and sauté for about a minute just until fragrant but not browned This quick step blooms the flavor of the garlic

Build the Creaminess:

Pour in heavy cream and chicken broth Stir well and let the mixture come to a simmer This creates the silky backbone of the sauce

Cheesy Goodness:

Reduce the heat Then add shredded mozzarella and the rest of the Parmesan Stir gently until the cheeses melt into the sauce creating a velvety texture If the sauce thickens too much splash in a bit of milk Taste and season with a pinch of salt and black pepper

Bring It All Together:

Add the drained rotini to the pan Gently toss so the sauce completely coats every piece of pasta

Plate and Serve:

Scoop the saucy rotini into bowls or onto plates Top with warm crispy chicken bites Sprinkle with extra Parmesan and fresh chives just before serving for the finishing touch

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Storage Tips

Storage Tips

Store any leftovers in a tightly sealed container in the fridge for up to three days The creamy sauce will thicken so I recommend adding a splash of milk or broth before reheating Reheat on low to avoid separating the sauce

Ingredient Substitutions

Boneless thighs can swap in for chicken breast if you want richer flavor or extra juiciness If out of rotini use penne or fusilli Mozzarella can be replaced with Monterey Jack for something milder and you can substitute half and half for heavy cream in a pinch

Serving Suggestions

Best served fresh and hot Try adding a simple green salad or roasted broccoli for balance Warm garlic bread is perfect to soak up any extra sauce

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Cultural and Historical Context

This recipe pulls from Italian American comfort food classics featuring creamy pasta and golden chicken Cajun seasoning adds a southern American twist which gives familiar flavors an unexpected punch My family roots are Italian and this feels like a playful spin on a Sunday pasta night with a bit of weeknight speed

Recipe FAQs

→ How do I keep the chicken bites juicy?

Coat the chicken well with olive oil, avoid overcooking, and sear on high heat in a single layer for best texture and juiciness.

→ Can I use a different pasta shape?

Yes, penne, fusilli, or farfalle also work well, but rotini’s twists hold the creamy sauce beautifully.

→ Is the Cajun seasoning essential?

No, you can adjust spices to your preference. Skip or swap for Italian herbs for a milder profile.

→ What’s the best way to reheat leftovers?

Reheat gently on the stovetop with a splash of milk to keep the pasta creamy and the chicken moist.

→ Can I lighten up the creamy sauce?

Swap heavy cream for half-and-half or whole milk, but note that the sauce will be less rich and thick.