Lemon and Garlic Roast Chicken and Rotini in Parmesan Sauce
This Lemon and Garlic Roast Chicken and Rotini in Parmesan Sauce is a creamy, savory, and citrusy weeknight dinner that comes together quickly with simple ingredients. Juicy roasted chicken, bright lemon, aromatic garlic, and a velvety Parmesan sauce over rotini make this a comforting and elegant dish for any night of the week.
Equipment
- Oven-safe skillet
- Saucepan
- Pot for pasta
Ingredients
Chicken
- 4 boneless, skinless chicken thighs or breasts
- 1 lemon zest and juice
- 4 cloves garlic minced
- 1 tbsp olive oil
- 1 tbsp butter
- 1 tsp dried thyme
- 1 tsp dried oregano
- salt and pepper to taste
Pasta and Sauce
- 12 oz rotini pasta
- 1 cup heavy cream
- 1 cup Parmesan cheese freshly grated
- 1 tbsp butter
- 1 tbsp olive oil
- fresh parsley for garnish
Instructions
- Preheat oven to 400°F. Pat chicken dry and season with salt, pepper, thyme, oregano, and lemon zest.
- Heat olive oil and butter in an oven-safe skillet. Sear chicken until golden on both sides, then transfer skillet to oven and roast for 20–25 minutes. Let rest when done.
- Meanwhile, cook rotini in salted boiling water according to package instructions. Drain and set aside.
- In a saucepan, melt butter and olive oil. Add minced garlic and sauté for 1–2 minutes until fragrant.
- Add cream and bring to a gentle simmer. Stir in Parmesan until melted and sauce is smooth.
- Fold in the cooked rotini, stirring to coat evenly. Season with salt and black pepper to taste.
- Serve pasta topped with sliced roasted chicken, pan juices, and fresh parsley. Grate extra Parmesan if desired.
Notes
Use room temperature chicken for even roasting. Zest your lemon before juicing it. To loosen thick sauce, add a splash of pasta water. Try stirring in a spoonful of Dijon mustard or baby spinach for added flavor and nutrition.