Step 3: Sauté the Garlic
In the same skillet, reduce heat to medium. Add minced garlic and cook for 30 to 60 seconds until fragrant. Do not let it burn.
Step 4: Add Pasta, Broth, and Cream
Pour in chicken broth and heavy cream. Stir and scrape the pan to release any browned bits. Add uncooked rotini pasta. Stir well and bring to a low boil. Cover, reduce heat, and simmer for 12 to 15 minutes, stirring occasionally.
If the sauce reduces too quickly, add a little more broth or water.
Step 5: Add the Cheeses
Once pasta is al dente, lower the heat. Add shredded cheddar and grated Parmesan, stirring until fully melted and creamy.
Adjust seasoning with additional salt and pepper as needed.
Step 6: Return Chicken to the Skillet
Return the seared chicken to the skillet. Toss everything together until evenly coated in sauce. Cook another 2 to 3 minutes until chicken is heated through.
Step 7: Garnish and Serve
Turn off the heat. Garnish with chopped parsley and an optional extra sprinkle of cheese. Serve warm.
Storage and Reheating
Store in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over low heat with a splash of cream or broth. Microwave on medium heat in short bursts, stirring in between.
Cream-based dishes like this are not ideal for freezing.
Variations
Spicier: Add hot sauce, red pepper flakes, or cayenne.
Vegetables: Include spinach, mushrooms, bell peppers, or broccoli.
Protein Swap: Use shrimp, sausage, or tofu instead of chicken.
Tomato Cream Option: Stir in 1 to 2 tablespoons tomato paste for a tangy twist.
What to Serve with It
Garlic bread or crusty baguette
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