Name: Cheesy Rotini with Garlic Parmesan Chicken Easy Pasta Dinner
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 340g rotini pasta; 450g boneless, skinless chicken breast; 2 tablespoons olive oil; 1 tablespoon garlic parmesan seasoning; 1 tablespoon butter; 2 cloves garlic, minced; 1 cup heavy cream; 1 cup shredded cheddar cheese; 1 cup shredded mozzarella cheese; 1 teaspoon salt (or to taste); ½ teaspoon black pepper; 2 tablespoons chopped fresh parsley (for garnish)

I’m a firm believer that comfort food doesn’t have to be complicated—and this Cheesy Rotini with Garlic Parmesan Chicken proves it. This dish was born on a weeknight when I had little time and even less energy, but still wanted something satisfying and full of flavor. The creamy, melty cheese hugging every twist of rotini combined with juicy, garlicky seared chicken turned out to be a match made in pasta heaven.

This recipe quickly became a staple in my kitchen. It checks every box: fast, affordable, crowd-pleasing, and irresistibly delicious. The garlic-parmesan marinade for the chicken is incredibly simple yet adds so much depth, while the rotini soaks up every bit of that luscious cheese sauce. Whether you’re feeding picky eaters, impressing guests, or just craving something indulgent, this pasta dinner always delivers.

Why You’ll Love This Cheesy Rotini with Garlic Parmesan Chicken

Ultra comforting – ooey-gooey cheese with tender pasta and golden chicken is the ultimate soul food.
Weeknight-friendly – from prep to plate in under 40 minutes.
Customizable – you can tweak the cheese, pasta, or chicken seasoning and still end up with a winner.
Great for leftovers – reheats beautifully and stays creamy.
Family-approved – kids and adults alike can’t resist it.

What Kind of Pasta Should I Use for Cheesy Rotini with Garlic Parmesan Chicken?

I love using rotini because its spiral shape catches all the cheesy goodness and holds onto sauces beautifully. But honestly, you’ve got options. If you don’t have rotini on hand, you can use penne, fusilli, or even elbow macaroni—anything with nooks and crannies will work well. Just make sure to cook the pasta al dente so it holds up when mixed with the sauce and cheese.

If you’re in the mood for a bit more texture or added nutrition, whole wheat pasta or protein-enriched varieties also do the trick without sacrificing flavor.

Options for Substitutions

Whether you’re working with dietary restrictions or just out of a few ingredients, this dish is super flexible. Here are some easy swaps:

Chicken: Swap it with shrimp, turkey breast, or go meatless with roasted mushrooms or tofu.
Cheese: No cheddar? No problem. Try mozzarella, Monterey Jack, Colby, or even a dash of cream cheese for extra creaminess.
Pasta: As mentioned earlier, penne, fusilli, or shells are all great stand-ins for rotini.
Garlic Parmesan Seasoning: Don’t have it? Mix minced garlic, grated parmesan, a little paprika, salt, and Italian herbs—homemade and just as good.
Heavy cream: You can use half-and-half, milk with a bit of flour, or even unsweetened almond milk with a touch of cheese to thicken things up.

Ingredients for This Cheesy Rotini with Garlic Parmesan Chicken

Each ingredient plays a role in creating bold flavor and creamy, satisfying texture. Here’s what you’ll need and why:

Rotini Pasta – The spiral shape is perfect for catching all that luscious cheese sauce.
Chicken Breast – Lean, protein-packed, and quick to cook, it soaks up the garlic parmesan seasoning beautifully.
Garlic Parmesan Seasoning – A punch of flavor that gives the chicken its savory, slightly salty, and cheesy bite.
Olive Oil – Helps the chicken crisp up in the pan and adds a subtle richness.
Butter – Adds depth to the cheese sauce and makes it silky smooth.
Minced Garlic – Fresh garlic enhances both the chicken and the sauce with warm, aromatic flavor.
Heavy Cream – The base of the cheese sauce; makes everything velvety and indulgent.
Cheddar Cheese (Shredded) – Melts perfectly into the sauce for that creamy, cheesy pull.
Mozzarella Cheese (Shredded) – Adds stretch and mild creaminess to balance the cheddar.
Salt and Black Pepper – Essential for seasoning every layer of the dish.
Chopped Fresh Parsley – A fresh, herby finish that brightens the richness of the cheese and chicken.

Step 1: Cook the Rotini Pasta

Bring a large pot of salted water to a boil. Add the rotini and cook according to the package instructions until al dente. Drain and set aside. Don’t rinse—it helps the sauce stick better.

Step 2: Season the Chicken

Cut the chicken breasts into bite-sized cubes. In a bowl, toss the chicken with olive oil and the garlic parmesan seasoning, making sure each piece is well coated. Let it marinate for 10–15 minutes if you have time—it intensifies the flavor.

Step 3: Sear the Chicken

Heat a skillet over medium-high heat. Add a drizzle of olive oil and cook the seasoned chicken pieces for 6–8 minutes, turning occasionally until they’re golden brown and cooked through. Remove from the pan and set aside.

Step 4: Make the Cheese Sauce

In the same pan, reduce heat to medium. Add a bit of butter and the minced garlic, sautéing until fragrant—about 30 seconds. Pour in the heavy cream and bring to a gentle simmer. Stir in the shredded cheddar and mozzarella, whisking until melted and smooth.

Step 5: Combine Pasta and Sauce

Add the drained rotini into the skillet with the cheese sauce. Toss gently until all the pasta is coated. If the sauce is too thick, add a splash of reserved pasta water or milk to loosen it up.

Step 6: Assemble the Dish

On a serving platter or individual plates, spoon the cheesy rotini and top or pair it with the seared garlic parmesan chicken. Sprinkle with chopped parsley for that final pop of freshness and color.

How Long to Cook the Cheesy Rotini with Garlic Parmesan Chicken

This meal comes together surprisingly fast. Here’s a breakdown:

Pasta boiling: 8–10 minutes
Chicken cooking: 6–8 minutes
Cheese sauce: 5–7 minutes
Assembly and finishing: 2–3 minutes

Total time: Around 30 minutes from start to finish—perfect for a weeknight dinner that feels like a weekend treat.

Tips for Perfect Cheesy Rotini with Garlic Parmesan Chicken

Don’t overcook the pasta – Keep it al dente so it holds its shape and texture after mixing with the sauce.
Use freshly shredded cheese – Pre-shredded cheese often has anti-caking agents that prevent smooth melting.
Cook the chicken in batches if needed – Overcrowding the pan can steam the chicken instead of searing it.
Save a bit of pasta water – It’s your best friend if the sauce needs thinning out.
Let the chicken rest before serving – This helps lock in the juices and keeps it tender.
Taste as you go – Seasoning at each stage (pasta water, chicken, sauce) makes a huge difference.
Warm your cream slightly before adding to the pan – This helps it incorporate more easily into the sauce without splitting.

Watch Out for These Mistakes While Cooking

Even a simple dish like this can trip you up if you’re not paying attention. Here’s what to avoid to keep your Cheesy Rotini with Garlic Parmesan Chicken perfect every time:

Overcooking the pasta – Soft pasta turns mushy when mixed with hot sauce. Cook it just to al dente.
Adding cold cream straight to a hot pan – It can curdle. Warm it slightly before pouring it into the pan.
Using too much cheese at once – Dumping it in all at once can create a lumpy sauce. Add gradually and whisk until smooth.
Crowding the pan with chicken – This causes steaming instead of searing. Work in batches if needed.
Forgetting to season in layers – Salt the pasta water, season the chicken well, and taste the sauce before combining everything.
Letting the sauce sit too long – It thickens quickly. Serve immediately after combining with the pasta.

What to Serve With Cheesy Rotini with Garlic Parmesan Chicken?

Garlic Bread

A classic pairing. Crispy edges, buttery middle, and the perfect vehicle for scooping up extra sauce.

Caesar Salad

The crisp romaine, creamy dressing, and crunch of croutons give a refreshing contrast to the cheesy pasta.

Roasted Cherry Tomatoes

A pop of acidity and sweetness to balance the richness of the dish.

Steamed Broccoli

Lightly steamed or roasted, it adds color and nutrients without overpowering the plate.

A Glass of White Wine

A dry white like Pinot Grigio or Sauvignon Blanc complements the garlic and parmesan flavors beautifully.

Garlic Butter Mushrooms

Sautéed mushrooms with garlic and herbs blend right into the savory theme.

Creamed Spinach

If you want to double down on creaminess, this is a silky, satisfying side.

Storage Instructions

Got leftovers? This dish stores beautifully—here’s how to keep it fresh:

Refrigerator: Store in an airtight container for up to 4 days. The flavors deepen, and it reheats well.
Freezer: You can freeze it for up to 2 months, though the texture of the cheese sauce may change slightly. Let it cool completely before freezing.
Reheating: Warm in a skillet over low heat with a splash of milk or cream to revive the sauce. The microwave works too—use 50% power and stir halfway through for even heating.

Avoid reheating more than once to maintain the chicken’s tenderness and the pasta’s texture.

Estimated Nutrition (Per Serving – about 1¼ cups)

Calories: 610 kcal
Protein: 36g
Fat: 32g
Saturated Fat: 16g
Carbohydrates: 42g
Fiber: 2g
Sugar: 3g
Cholesterol: 130mg
Sodium: 610mg

These values are approximate and can vary based on the brands and exact quantities used. But one thing’s for sure—this is one incredibly satisfying meal!

Frequently Asked Questions

How can I make this recipe lighter?

You can swap heavy cream for half-and-half or evaporated milk, and reduce the amount of cheese slightly. Grilled chicken breast instead of pan-seared also cuts down on fat.

Can I use pre-cooked or rotisserie chicken?

Absolutely! Just cube or shred the rotisserie chicken and toss it in after making the cheese sauce to heat through. It saves time and still tastes fantastic.

Can I use gluten-free pasta?

Yes, just be sure to cook it according to its package instructions—gluten-free pasta can go from perfect to mush quickly. Also, stir it in gently to avoid breakage.

Is it okay to use milk instead of heavy cream?

Milk works in a pinch, but the sauce will be thinner and less rich. You can thicken it with a small roux (butter + flour) or a bit of cream cheese.

What’s the best way to reheat leftovers?

Use a nonstick skillet with a splash of milk or cream over low heat, stirring occasionally. This keeps the sauce creamy and prevents clumping.

Can I add vegetables to the dish?

Definitely! Spinach, peas, or roasted bell peppers are great additions. Stir them in just before serving to preserve texture and color.

What if I don’t have garlic parmesan seasoning?

Mix up your own using grated parmesan, garlic powder, onion powder, Italian herbs, and a pinch of salt and pepper. It’s quick and customizable.

How do I avoid clumpy cheese sauce?

Add cheese slowly to the warm (not boiling) cream while whisking constantly. Using freshly shredded cheese instead of pre-shredded helps it melt smoother.

Conclusion

Cheesy Rotini with Garlic Parmesan Chicken is the kind of dish that brings everyone to the table fast—both literally and figuratively. It’s rich, flavorful, and incredibly easy to throw together with pantry staples. Whether you’re cooking for one or feeding a family, this meal delivers big comfort in minimal time. Once you try it, don’t be surprised if it lands a permanent spot in your dinner rotation.