Easy Chicken and Parmesan Pasta Recipe
A quick weeknight chicken pasta recipe made with rotini, a light buttery chicken-broth sauce, and Parmesan. You’ll cook the chicken, simmer a simple sauce, then toss everything together so dinner is ready fast.
Ingredients
Ingredients
Step-by-Step Method
Boil the pasta
Bring a pot of salted water to a boil. Cook the rotini until al dente. Reserve about 1/4 cup of the pasta water, then drain.
Cook the chicken
Heat a large skillet. Melt the butter (and margarine if using). Add the chicken and sauté, stirring often, until it turns opaque and lightly golden, about 5–7 minutes.
Build the sauce
Pour in the regular chicken broth and the low-sodium broth. Stir in dried basil and oregano. Simmer on low for 2–3 minutes so it reduces slightly.
Toss pasta and sauce
Add the drained pasta to the skillet. Toss for 1–2 minutes so the spirals soak up the sauce. If it looks tight, loosen with a splash of reserved pasta water.
Add Parmesan and serve
Lower the heat. Sprinkle in the Parmesan in a couple of additions, stirring until it melts and coats the pasta. Serve right away.