Creamy Chili Chicken Rotini
This Creamy Chili Chicken Rotini combines tender chicken breast tossed in chili spices with al dente rotini pasta, fresh tomatoes and herbs, all enveloped in a rich cream sauce and topped with gooey mozzarella. It’s a flavorful one-pan meal that’s ready in under 30 minutes—perfect for busy weeknights!
Ingredients
- 8 oz rotini pasta uncooked
- 3 tablespoons unsalted butter
- 1 pound chicken breast cut into bite-sized pieces
- 2 tablespoons chili powder
- ½ teaspoon red chili flakes
- ½ teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
- 1 cup chopped tomatoes
- 6 green onions chopped
- ½ cup chopped fresh parsley
- 1 cup heavy cream or half and half
- ½ cup low-sodium chicken broth
- 1 cup shredded mozzarella cheese
Instructions
- Cook the rotini according to package instructions until al dente. Drain and set aside.
- In a large skillet, melt butter over medium-high heat.
- Add chicken, chili powder, chili flakes, salt, and pepper.
- Cook for 5 minutes or until chicken is fully cooked.
- Stir in tomatoes, green onions, and parsley.
- Cook for 2 minutes until softened.
- See full steps with tips & photos → https://wimpysdiner.net/creamy-chili-chicken-rotini/
Notes
- Spice Level: Increase or omit the red chili flakes to suit your heat preference.
- Cream Substitute: For a lighter dish, use half-and-half or whole milk—I recommend stirring in a slurry (1 tsp cornstarch + 1 Tbsp water) to help thicken if using milk.