Creamy Chicken and Brussels Sprouts Rotini
This Creamy Chicken and Brussels Sprouts Rotini is a mouthwatering weeknight meal! Pasta is tossed in a creamy sauce with juicy roasted chicken and nutty Brussels sprouts.
Servings: 4 servings
Ingredients
For the Roasted Chicken:
- 2 lb bone-in chicken breasts
- 1 Tbsp olive oil
- 1 clove garlic, minced
- 1 lemon, zested and juiced
- 1 tsp rosemary
- 1 tsp oregano
- 1 tsp thyme
- 1/2 tsp salt
- 1/2 tsp pepper
For the pasta:
- 1 lb rotini pasta, cooked according to package instructions
- 2 cups shaved brussels sprouts
- 1 Tbsp , plus 1 teaspoon olive oil divided
- 1 clove garlic, minced
- 3/4 cup heavy cream
- 1 cup shredded parmesan cheese
- Salt and pepper
Instructions
For the Roasted Chicken:
- Preheat oven to 375 degrees.
- Place chicken breasts skin side up in a baking dish covered with parchment paper.
- Combine all ingredients except chicken, of course, in a small bowl. Stir to combine. Pour mixture over each chicken breast, ensuring they're completely covered. Bake for 35-40 minutes, or until the internal temperature of the chicken is 165 degrees. Set aside to cool before pulling the chicken from the bone.
For the pasta:
- Meanwhile, prep the Brussels sprouts. Place on a parchment-lined baking sheet and drizzle with 1 tablespoon of olive. Season with salt and pepper and put in the oven in the last 15 minutes that the chicken is cooking.
- Cook pasta according to package instuctions.
- In a large saute pan, add 1 teaspoon of olive oil. Add minced garlic and saute until fragrant, about 30 seconds. Add cream and bring to a simmer over medium-low heat. Add parmesan cheese and stir until melted. Season with salt and pepper.
- Add cooked pasta, cooked chicken, and roasted brussels sprouts to saute pan with sauce. Toss completely to combine. Serve with fresh cracked pepper.