A weeknight one-skillet dinner: seasoned chicken, tri-color rotini and California-blend vegetables tossed in a thick, creamy Parmesan sauce. Finish each bowl with more Parmesan and a shake of Tony Chachere’s.
There are two optional ways to make it. The egg version started when my kid, who was 4 at the time, asked for “extra cheesy chicken pasta with egg.” I tried it, and now we all like it and make it that way sometimes. The bacon version is just what it sounds like.
Note: the picture on this page is a placeholder illustration, not a photo of this recipe. A real photo is coming the next time I make it.
Extra Cheesy Chicken Pasta
A weeknight one-skillet dinner: seasoned chicken, tri-color rotini and California-blend vegetables tossed in a thick, creamy Parmesan sauce.
Ingredients
Method
- Start the pasta water: Bring a large pot of salted water to a boil.
- Cook the chicken: Heat the oil in a large, deep skillet (12-inch) or Dutch oven over medium-high heat. Add the chicken, sprinkle with the chicken seasoning and cook, stirring now and then, until browned and cooked through (165°F), 8 to 10 minutes.
- Optional, with bacon: While the chicken cooks, cook the bacon in a separate pan until crisp. Use 4 to 6 slices, or up to a full pound if you love bacon. Drain it on paper towels, then chop it into small pieces.
- Cook the pasta: While the chicken cooks, cook the rotini according to the package directions until just tender. Scoop out 1 cup of the pasta water, then drain.
- Steam the vegetables: Microwave or steam the vegetables until just barely tender, a few minutes less than the bag says. They’ll finish cooking in the sauce.
- Make room in the pan: Push the cooked chicken out to the sides of the skillet, leaving an open space in the center where the pan is hottest.
- Optional, with egg: Crack 1 or 2 eggs into the open center and scramble them until just set. The egg gets blended through the whole dish.
- Add the vegetables: Add the vegetables to the open center and let them sizzle for a minute, then stir everything together.
- Add the pasta: Turn the heat down to medium-low and add the drained pasta.
- Add the cream: Pour in the heavy cream and stir until everything is coated and the cream is steaming.
- Add the cheese: Add the shredded Parmesan a handful at a time, stirring after each one so it melts smoothly. If you’re making it with bacon, add the chopped bacon with the cheese. Stir in the garlic powder and pepper.
- Simmer: Keep stirring over low heat for 2 to 3 minutes, until the sauce is thick and creamy and clings to the pasta. If it gets too thick, loosen it with a splash of the saved pasta water. Taste and add salt if needed.
- Serve hot: Top each bowl with extra shredded Parmesan and a sprinkle of Tony Chachere’s.
Notes
Keep the heat low once the cheese goes in. High heat makes Parmesan clump and turn grainy.
Using a 16 oz box of pasta? That works too. Add a little more cream or pasta water so it stays saucy.
Leftovers: Refrigerate up to 3 days. The sauce thickens as it cools, so reheat with a splash of milk or cream.