Creamy Rotini Chicken Pasta

Creamy rotini pasta with chicken delivers comfort with every bite thanks to its rich sauce loaded with garlic and herbs. This dish comes together fast yet always impresses with its velvety texture and pop of mild spice. It is perfect for weeknight dinners or when you crave something that feels both hearty and special without a ton of work.

The first time I tossed rotini with this creamy chicken sauce it was gone before I could even plate seconds. It has now become our default comfort food everyone agrees on after a busy day.

Ingredients

• Rotini pasta: provides the perfect shape for holding onto every bit of sauce. Look for brands made from durum wheat for great texture
• Chicken breast or thighs: give a hearty protein boost. Choose organic or air-chilled chicken for best flavor
• Olive oil: helps brown the chicken and builds the sauce base. Use extra virgin if possible for a fruity layer
• Onion: brings sweetness after browning and gives depth to the whole dish. Look for heavy, firm onions without any soft spots
• Garlic: adds that signature aroma and punch. Fresh garlic cloves make a major difference instead of jarred
• Tomato paste: creates richness and helps the sauce cling to the pasta. Look for deep red color and smooth texture
• Heavy cream or half and half: makes the sauce so silky
• Grated Parmesan: imparts salty nutty flavor. Always grate your own from a wedge for best melting
• Dried basil: supplies a gentle herbal lift. Choose a high-quality dried herb that smells strong right from the jar
• Sea salt and pepper: balance and sharpen every flavor
• Red pepper flakes: introduce a subtle kick. Start with a pinch and add more to taste

Step-by-Step Instructions

Boil the Pasta:

Fill a large pot with water and bring to a full boil then add a generous handful of salt. Drop in the rotini pasta and cook for twelve to thirteen minutes until just al dente. Stir occasionally to keep the pieces separate and reserve about one cup of pasta water before draining

Sauté the Aromatics:

Set a large skillet over medium heat and drizzle in the olive oil. Add diced onions and cook for about five minutes letting them soften and start to turn golden brown at the edges. Stir often so they do not burn but deepen sweet flavor

Cook the Chicken and Start the Sauce:

Add the minced garlic tomato paste and chicken pieces into the skillet with the onions. Cook for about seven to eight minutes stirring so the chicken sears on all sides and cooks almost through. The tomato paste should deepen to a dark red which means it is caramelizing for richer flavor

Finish the Sauce:

Lower the heat to the lowest setting. Stir in the heavy cream grated Parmesan dried basil salt pepper and red pepper flakes. Whisk until everything melts into a smooth sauce then let it simmer gently for about two or three minutes. Keep it at a bare bubble so the sauce thickens but does not curdle

Combine and Serve:

Add your drained cooked rotini pasta straight into the sauce. Toss everything together thoroughly to coat each corkscrew in the creamy mixture. Add some of the reserved pasta water by spoonful until the sauce clings nicely but still looks glossy. Taste and adjust salt or pepper as you like then serve immediately topped with a bit more Parmesan if you wish

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Parmesan is my favorite part of this dish because shaved over the top it melts into little salty bursts. My daughter always tries to steal the Parmesan rind from the pot because it turns so soft and flavorful in the sauce. These small moments make dinner even more special together

Storage Tips

Cool leftovers completely and pack them into airtight containers. This dish will keep for up to four days in the refrigerator. For longer storage spoon cooled pasta into freezer bags and seal tightly removing as much air as possible. Let frozen pasta thaw overnight and reheat gently on the stove with a splash of milk or cream to loosen the sauce

Ingredient Substitutions

No rotini on hand Use penne or fusilli which also hold sauce nicely. You can swap in leftover rotisserie chicken to save time—just add it after the sauce is finished simmering so it stays juicy. If you want a lighter touch use half and half in place of heavy cream and skip the red pepper for no spice

Serving Suggestions

Serve this pasta with a crisp green salad dressed simply in lemon and olive oil to cut the richness. Garlic bread or a loaf of crusty sourdough is perfect for mopping up extra sauce. For more vegetables try folding in a handful of wilted spinach or sautéed mushrooms right before adding the pasta

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Cultural Context

Creamy tomato-based pastas like this are not strictly traditional Italian but often appear in Italian-American kitchens where comfort and fast meals are the goal. The mix of cream tomato and Parmesan feels nostalgic for families who grew up sharing pasta on cozy evenings together

Frequently Asked Questions About the Recipe

→ How do I keep the sauce creamy?

Reserve some pasta water and add it gradually if the sauce seems too thick. Stirring in the reserved starchy water helps blend the sauce beautifully while keeping it creamy.

→ Can I use chicken thighs instead of chicken breast?

Yes, chicken thighs add extra flavor and stay juicy. Just ensure all pieces are cut to a similar size for even cooking.

→ What other cheeses work besides Parmesan?

You can substitute Grana Padano or Pecorino Romano for a different flavor twist, but Parmesan works best for a classic taste.

→ How do I reheat leftovers without drying them out?

Add a splash of water or cream, cover, and gently reheat on the stovetop or in the microwave to retain moisture.

→ Can I make this dish ahead?

Yes, store cooled pasta and sauce together in the refrigerator for up to 4 days. Reheat gently before serving for best texture.

→ Is it necessary to cook the pasta al dente?

Yes, al dente pasta holds its shape and texture when tossed with sauce and prevents the dish from getting mushy.