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Recipe FAQs
- → Can I swap rotini for another kind of pasta?
- Of course! Rotini is great because the sauce clings to its spirals, but you can use penne, bowties, fusilli, or even spaghetti. Just cook whatever pasta you pick until it’s firm to the bite, and save some pasta water before draining.
- → What’s a good way to make this dish less heavy?
- To lighten it up, try swapping heavy cream for whole milk or half-and-half. The sauce won’t be as thick, but it’ll still taste great. Use less Parmesan and butter, and more chicken broth. Toss in veggies like peas, spinach, or broccoli for an extra boost.
- → Can chicken thighs work instead of breasts?
- Absolutely! Thighs are a juicy and flavorful alternative to chicken breasts, though they might need a bit more time to cook. Depending on their size, cook them about 5-7 minutes per side. They add a tasty richness to the dish.
- → Is there a way to make this without any dairy?
- You can adapt it for a dairy-free diet. Use olive oil or a plant-based butter in place of the butter, swap heavy cream for coconut cream or a dairy-free alternative, and replace Parmesan with nutritional yeast or plant-based cheese. The taste will shift, but it’ll still be delicious.
- → Can I make this ahead of time?
- It’s best fresh, but you can prepare some parts early. Cook the pasta and chicken, store them in the fridge, and make the sauce when you’re ready to serve. Or make the whole thing, chill it, and warm it up on the stove with a splash of milk or broth to bring back its creamy texture.