Description
This Creamy Rotini Chicken Pasta is a rich and flavorful dish featuring tender chicken breasts seasoned with paprika and herbs, cooked to a perfect caramelized crust, then mixed with al dente rotini pasta in a luscious tomato cream sauce studded with sundried tomatoes and parmesan. Garnished with fresh parsley, this comforting pasta meal combines creamy textures and vibrant flavors making it an ideal dish for a satisfying family dinner.
Ingredients
Chicken Marinade
- 10 oz (300g) chicken breast
- 2 tbsp sweet paprika
- 1 tbsp dried oregano
- 1 tbsp garlic powder
- ½ tbsp onion powder
- Salt and pepper to taste
- 1 tbsp olive oil
Sauce and Pasta
- 1 shallot (finely diced)
- 4 garlic cloves (finely diced)
- 3 tbsp olive oil
- 4 tbsp butter
- 1 tbsp tomato paste
- 200 ml heavy cream
- ¼ cup sundried tomatoes
- ¼ cup parmesan (grated)
- 10 oz (300g) rotini pasta
- Fresh parsley (finely chopped)
- Salt and pepper to taste
Instructions
- Preparing the Chicken: Using a sharp knife, carefully slice the chicken breasts horizontally to halve their thickness. Then, pound each piece between plastic wrap with a mallet to an even thickness of about 2cm to ensure even cooking.
- Marinate the Chicken: In a large bowl, coat the chicken evenly with sweet paprika, dried oregano, garlic powder, onion powder, 1 tablespoon of olive oil, salt, and pepper. Mix thoroughly and set aside.
- Cook the Pasta: Bring a large pot of heavily salted water to a boil. Add the rotini pasta and cook according to package instructions, but drain 2 minutes before al dente as it will finish cooking in the sauce. Reserve 1 cup of pasta water before draining.
- Cook the Chicken: In a large pan over medium-high heat, heat 3 tablespoons of olive oil. Add the chicken pieces in batches so as not to overcrowd the pan. Cook for 2-3 minutes on each side until a golden caramelized crust forms. Remove the chicken and let it rest for 5 minutes, then slice.
- Make the Sauce – Aromatics: Reduce heat to medium and add butter to the pan. Once it begins to foam, add the diced garlic and shallot. Cook for about 2 minutes until fragrant and translucent, stirring frequently to avoid burning the garlic.
- Develop the Sauce Base: Increase heat to high and add the tomato paste. Cook for 2 minutes, stirring constantly, until the paste darkens in color and starts to stick to the pan, scraping up all the browned bits for extra flavor.
- Add Cream and Combine: Reduce heat to medium and stir in the heavy cream until foaming. Then add sundried tomatoes, the drained pasta, and a splash of reserved pasta water. Grate in the parmesan cheese and stir everything together until the sauce is silky and glossy—gradually add more pasta water as needed for desired consistency.
- Finish the Dish: Turn off the heat and stir in the fresh parsley and sliced chicken. Serve immediately with an additional sprinkle of parmesan cheese if desired.
Notes
- For best results, do not overcrowd the pan when cooking chicken to allow proper caramelization.
- Reserve pasta water before draining as it helps to loosen the sauce and bind it to the pasta.
- Pounding the chicken ensures it cooks evenly and remains juicy.
- Adjust pasta water quantity gradually to achieve your preferred sauce consistency.
- Allow chicken to rest after cooking to retain its juices.
