Description
A comforting and flavorful dish featuring tender chicken, juicy tomatoes, and rotini pasta in a creamy, cheesy tomato sauce, finished with herbs and a touch of heat.
Ingredients
8 oz rotini pasta (uncooked)
3 Tbsp unsalted butter
1 lb boneless, skinless chicken breast, cut into bite-size pieces
2 Tbsp chili powder
½ tsp red chili flakes
½ tsp salt (or to taste)
¼ tsp pepper (or to taste)
1 cup chopped tomatoes
6 green onions, chopped
½ cup fresh parsley, chopped
1 cup heavy cream (or half-and-half)
½ cup chicken broth (low sodium or no sodium added)
1 cup shredded mozzarella cheese
Instructions
- Cook the rotini pasta according to package directions until al dente. Drain and set aside.
- In a large skillet over medium-high heat, melt butter. Add the chicken, chili powder, red chili flakes, salt, and pepper. Cook for about 5 minutes or until chicken is cooked through.
- Stir in the chopped tomatoes, green onions, and parsley. Cook for another 2 minutes.
- Pour in the heavy cream and chicken broth. Bring to a gentle boil.
- Add the cooked rotini and stir to coat everything in the creamy sauce.
- Sprinkle mozzarella cheese over the top and cover briefly to let it melt.
- Garnish with more parsley if desired and serve warm.
Notes
- Use boneless chicken thighs for extra juiciness and flavor.
- Add more veggies like spinach or bell peppers for added nutrition.
- Adjust chili flakes for desired heat level.
- For a lighter version, use half-and-half or Greek yogurt off-heat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 550
- Sugar: 3g
- Sodium: 400mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg
