Ingredients
Scale
- 1 lb chicken breast, cut into bite-sized pieces
- 1 cup grated parmesan cheese
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs
- 1/4 cup olive oil
- 8 oz rotini pasta
- 1/2 cup heavy cream
- 1/4 cup butter
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup fresh parsley, chopped
Instructions
- Boil the rotini pasta according to package instructions. Drain and set aside.
- In a bowl, mix breadcrumbs, half of the parmesan cheese, minced garlic, salt, and pepper.
- Coat the chicken pieces in the breadcrumb mixture.
- Heat olive oil in a pan over medium heat. Cook the chicken until golden and fully cooked (about 5-6 minutes per side).
- In a separate pot, melt butter over low heat. Add heavy cream and remaining parmesan cheese, stirring until smooth.
- Toss the cooked pasta in the creamy sauce.
- Serve chicken bites over the creamy rotini. Garnish with chopped parsley.
Notes
- For extra crispiness, bake the chicken at 400°F for 10 minutes after pan-frying.
- Substitute heavy cream with half-and-half for a lighter version.
- Use gluten-free breadcrumbs and pasta if needed.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 2g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 110mg