One of my favorite ways to turn simple ingredients into a satisfying meal is this Juicy Chicken in Cheesy Italian Herb Alfredo Rotini Pasta. It combines tender, herb-seasoned chicken with pasta coated in a rich, creamy sauce loaded with three kinds of cheese. The garlic butter sears the chicken to golden perfection, and the Italian herbs bring a fresh, fragrant note that makes the dish feel special without any complicated steps. This meal has become a staple in my kitchen for busy nights when I want something comforting but don’t want to fuss over a recipe. The creamy sauce clings to every spiral of rotini, making each bite a delicious mix of flavors and textures that always earns compliments.
This recipe is perfect for family dinners or casual get-togethers, offering a cozy, cheesy dish that feels indulgent but comes together in about 35 minutes.
Essential Elements and Equipment
For best results, having the right tools and quality ingredients makes all the difference:
- Large pot: To cook the rotini pasta perfectly al dente, ensuring it holds the sauce well.
- Large skillet: For searing the chicken in garlic butter to get those crispy, golden edges.
- Saucepan: Needed to prepare the creamy, cheesy Alfredo sauce separately, so it’s silky smooth.
- Whisk: Helps to melt the cheeses into the cream and create a lump-free sauce.
- Fresh garlic and Italian herbs: These are essential for the rich aroma and balanced flavors.
- Cheese blend: The combination of mozzarella, cheddar, and Parmesan creates a creamy, flavorful sauce with depth and stretch.
What Makes This Recipe Work
- Tender chicken strips: Seasoned with Italian herbs and garlic powder, then seared in garlic butter for crispy edges and juicy centers.
- Cheesy sauce trio: Mozzarella adds gooey meltiness, cheddar contributes a mild sharpness, and Parmesan brings nutty, salty depth.
- Herb blend: Dried basil and parsley give the sauce a subtle, fresh flavor that complements the cheese and chicken perfectly.
- Garlic butter base: Cooking garlic in butter infuses the chicken and sauce with a warm, savory aroma.
- Rotini pasta: Its spiral shape traps the sauce inside and around, making every bite flavorful.
- Simple technique: Cooking chicken and sauce separately ensures perfect textures and flavors before bringing them together.
- Adjustable sauce thickness: Using reserved pasta water allows you to loosen the sauce to your preferred consistency.
Ingredients You’ll Need
- 1½ lbs boneless, skinless chicken breasts, sliced into strips
- 1½ teaspoons Italian seasoning
- ½ teaspoon garlic powder
- Salt and pepper, to taste
- 2 tablespoons garlic butter (or 1 tablespoon butter + 1 clove minced garlic)
- 12 oz rotini pasta
- 1½ cups heavy cream
- 1 cup shredded mozzarella cheese
- ¾ cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon dried basil
- ½ teaspoon dried parsley
- 1 clove garlic, minced
- Extra Parmesan or chopped parsley for garnish (optional)
Preparation
Step 1: Fill a large pot with salted water and bring it to a boil. Add the rotini pasta and cook until just al dente, following the package instructions. Before draining, reserve half a cup of the pasta water. Drain the pasta and set it aside, keeping it warm.
Step 2: While the pasta cooks, season the chicken strips with Italian seasoning, garlic powder, salt, and pepper. Toss well to coat every piece evenly.
Step 3: Heat the garlic butter in a large skillet over medium-high heat. Add the chicken strips and sear for 6 to 8 minutes, flipping halfway through, until golden brown with crispy edges and cooked through. Once cooked, reduce the heat and sprinkle some mozzarella and Parmesan cheese over the chicken. Stir gently so the cheeses melt and coat the chicken. Remove the chicken from the skillet and set it aside, keeping it warm.
Step 4: In a separate saucepan, melt 1 tablespoon of butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, but do not let it brown.
Step 5: Pour in the heavy cream and bring it to a gentle simmer. Gradually stir in the mozzarella, cheddar, and Parmesan cheeses, whisking until the sauce is smooth and creamy.
Step 6: Stir in the dried basil and parsley, then season the sauce with salt and freshly ground black pepper to taste. If the sauce thickens more than you like, add a splash of the reserved pasta water to loosen it just enough. This step helps the sauce cling perfectly to the pasta without being too heavy or gluey.
Step 7: Add the cooked rotini pasta directly into the sauce. Toss gently but thoroughly so that every spiral is coated in the rich, cheesy Alfredo blend. Let it warm through for a minute or two on low heat to meld the flavors beautifully.
Step 8: Plate the creamy rotini on one side of each dish. Arrange the herbed, cheesy chicken strips alongside, or you can mix them together if you prefer. Spoon any remaining sauce over the chicken and pasta to add extra indulgence.
Step 9: Finish by garnishing with a sprinkle of extra Parmesan cheese or freshly chopped parsley. This adds a fresh pop of color and an additional layer of flavor that brightens the dish.
Easy Variations to Try
This recipe is wonderfully adaptable, so don’t hesitate to customize it to your liking:
- Protein alternatives: Swap chicken for shrimp, Italian sausage, or even crispy tofu for a vegetarian twist. Each brings its own flavor and texture while working well with the cheesy sauce.
- Veggie boost: Add sautéed mushrooms, spinach, sun-dried tomatoes, or roasted red peppers for extra color and nutrition. These veggies pair beautifully with the creamy sauce and Italian herbs.
- Herb swaps: Use fresh basil or oregano if you have them on hand for a more vibrant herbal note. Fresh herbs can be stirred in at the end to maintain their brightness.
- Cheese variations: Experiment with fontina or provolone in place of mozzarella for a slightly different melt and flavor profile. A touch of smoked gouda adds a lovely depth.
- Gluten-free option: Substitute regular rotini with gluten-free pasta to accommodate dietary needs. Cooking times may vary, so watch closely.
- Heat level: Add crushed red pepper flakes or a dash of cayenne if you want a little spice kick.
How to Serve
This rich and creamy pasta pairs beautifully with lighter sides to balance the meal:
- Salads: A crisp green salad dressed simply with lemon juice and olive oil or a light vinaigrette brings refreshing crunch and acidity.
- Vegetables: Steamed or roasted green beans, broccoli, or asparagus offer bright, fresh contrasts to the cheesy sauce. A squeeze of lemon on the veggies can add brightness.
- Bread: Warm garlic bread or crusty rolls are ideal for soaking up any leftover sauce. If you prefer something lighter, toasted baguette slices with a drizzle of olive oil and herbs are delightful.
- Beverages: Sparkling water with a wedge of lemon or lime refreshes the palate and balances the richness of the dish. Herbal iced teas like mint or chamomile also pair nicely without overpowering the flavors.
Tips for the Best Results
- Use freshly minced garlic for the brightest flavor; avoid pre-minced garlic, which can sometimes taste bitter.
- Don’t overcrowd the pan when searing chicken strips; work in batches if needed to get a nice golden crust.
- Whisk the flour into the melted butter thoroughly to avoid lumps in the sauce.
- Add the cheeses gradually to the cream to ensure a smooth, velvety sauce.
- Reserve pasta water; it’s the secret to adjusting sauce consistency and helping it cling to pasta.
- Season the sauce last; cheeses can add saltiness, so taste before adding extra salt.
- Serve immediately for the best texture and flavor; reheat leftovers gently with a splash of milk or cream to revive the sauce.
Cooking Notes
- Use fresh garlic whenever possible. It brings a brighter, more vibrant flavor than jarred garlic.
- When cooking chicken, don’t overcrowd the pan. Give each piece space to sear properly so you get those beautiful golden edges.
- Be patient when making the roux (butter and flour base). Stir constantly and cook it for a minute or two to get rid of the raw flour taste without letting it brown.
- Slowly add the milk while whisking continuously to avoid lumps and create a silky sauce.
- Add cheeses gradually to the warm cream to ensure everything melts evenly and the sauce stays smooth.
- Keep some pasta water reserved, it’s a game-changer to adjust the sauce consistency and help it cling perfectly to your pasta.
- Cheese adds saltiness, so always taste your sauce before adding more salt.
- Leftovers reheat best on low heat with a splash of milk or cream to loosen the sauce and keep it creamy.
Nutritional Information (per serving)
- Calories: 1175
- Protein: 55g
- Fat: 78g
- Saturated Fat: 45g
- Carbohydrates: 65g
- Fiber: 3g
- Sugar: 6g
- Sodium: 820mg
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4
Frequently Asked Questions
Can I use a different pasta?
Yes! Any short pasta like penne, fusilli, or farfalle will work well since they hold the sauce nicely.
Can I make this recipe dairy-free?
You can try plant-based creams and vegan cheeses, but the texture and flavor will differ. Nutritional yeast can add cheesy flavor, but this recipe shines best with real cheese.
How spicy is this dish?
This recipe is mild with Italian herbs and no added hot spices. You can add crushed red pepper flakes if you want more heat.
Can I prepare this ahead of time?
You can cook the chicken and pasta separately ahead of time, then reheat gently with the sauce. It’s best to add fresh herbs just before serving.
Conclusion
This Juicy Chicken in Cheesy Italian Herb Alfredo Rotini Pasta is a dish I return to time and again when I want something that’s both simple and impressive. It’s easy enough for a busy weeknight but flavorful enough to serve guests without stress. The combination of tender, herb-seasoned chicken and a luscious blend of three cheeses wrapped in a creamy sauce hits all the right notes for satisfying comfort food. Plus, the rotini pasta is perfect for holding onto every bit of that sauce, making sure each bite is as rich and delicious as the last.
Whether you’re cooking for your family or a small gathering, this recipe comes together quickly with straightforward steps and ingredients you likely have on hand. The flexibility to adjust herbs, cheese, or protein means you can customize it to your taste. I hope you enjoy making and sharing this dish as much as I do; it truly brings a little extra joy to the table with every creamy forkful.
Print
Juicy Chicken in Cheesy Italian Herb Alfredo Rotini Pasta
- Total Time: 35 minutes
- Yield: 4 1x
Ingredients
Ingredients You’ll Need
- 1½ lbs boneless, skinless chicken breasts, sliced into strips
- 1½ teaspoons Italian seasoning
- ½ teaspoon garlic powder
- Salt and pepper, to taste
- 2 tablespoons garlic butter (or 1 tablespoon butter + 1 clove minced garlic)
- 12 oz rotini pasta
- 1½ cups heavy cream
- 1 cup shredded mozzarella cheese
- ¾ cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon dried basil
- ½ teaspoon dried parsley
- 1 clove garlic, minced
- Extra Parmesan or chopped parsley for garnish (optional)
Instructions
Step 1: Fill a large pot with salted water and bring it to a boil. Add the rotini pasta and cook until just al dente, following the package instructions. Before draining, reserve half a cup of the pasta water. Drain the pasta and set it aside, keeping it warm.
Step 2: While the pasta cooks, season the chicken strips with Italian seasoning, garlic powder, salt, and pepper. Toss well to coat every piece evenly.
Step 3: Heat the garlic butter in a large skillet over medium-high heat. Add the chicken strips and sear for 6 to 8 minutes, flipping halfway through, until golden brown with crispy edges and cooked through. Once cooked, reduce the heat and sprinkle some mozzarella and Parmesan cheese over the chicken. Stir gently so the cheeses melt and coat the chicken. Remove the chicken from the skillet and set it aside, keeping it warm.
Step 4: In a separate saucepan, melt 1 tablespoon of butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, but do not let it brown.
Step 5: Pour in the heavy cream and bring it to a gentle simmer. Gradually stir in the mozzarella, cheddar, and Parmesan cheeses, whisking until the sauce is smooth and creamy.
Step 6: Stir in the dried basil and parsley, then season the sauce with salt and freshly ground black pepper to taste. If the sauce thickens more than you like, add a splash of the reserved pasta water to loosen it just enough. This step helps the sauce cling perfectly to the pasta without being too heavy or gluey.
Step 7: Add the cooked rotini pasta directly into the sauce. Toss gently but thoroughly so that every spiral is coated in the rich, cheesy Alfredo blend. Let it warm through for a minute or two on low heat to meld the flavors beautifully.
Step 8: Plate the creamy rotini on one side of each dish. Arrange the herbed, cheesy chicken strips alongside, or you can mix them together if you prefer. Spoon any remaining sauce over the chicken and pasta to add extra indulgence.
Step 9: Finish by garnishing with a sprinkle of extra Parmesan cheese or freshly chopped parsley. This adds a fresh pop of color and an additional layer of flavor that brightens the dish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 1175
- Sodium: 820
- Fat: 78
- Saturated Fat: 45
- Carbohydrates: 65
- Protein: 55