Cheese and Garlic Rotini With Grilled Chicken

Cheese and Garlic Rotini With Grilled Chicken

3.7 of 5 (66)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 330.2
  • Total Fat: 2.4 g
  • Cholesterol: 38.6 mg
  • Sodium: 117.0 mg
  • Total Carbs: 46.8 g
  • Dietary Fiber: 6.2 g
  • Protein: 27.1 g

View full nutritional breakdown of Cheese and Garlic Rotini With Grilled Chicken calories by ingredient
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A creamy garlic cheese sauce served over rotini and grilled chicken. A creamy garlic cheese sauce served over rotini and grilled chicken.
Number of Servings: 4


    1 tsp olive oil
    4 cloves garlic (minced)
    4 tbsp basil
    4 oz fat free cream cheese
    1/2 cup fat free cottage cheese
    1/3 cup shredded Parmesan cheese
    2 oz white wine (optional)
    1/2 cup water
    2 boneless, skinless chicken breasts


In a medium sauce pan cook minced garlic and basil in olive oil for about 30 seconds.
Reduce heat.
Add cottage cheese, cream cheese, and Parmesan.
Cook on medium/low heat, stirring often, for approx. 5 minutes or until sauce is smooth.
Add wine and water.
Cook on low for 2 - 3 minutes until sauce thickens.
Cut each chicken breast in half.
Grill and season with pepper and garlic powder or as desired.
Follow the cooking directions on the box for the rotini.
Serve garlic sauce over rotini with grilled chicken on the side and enjoy!

Number of Servings: 4

Recipe submitted by SparkPeople user BLISSFUL_DREAMS.


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Member Ratings For This Recipe

  • 5 of 5 people found this review helpful
    BEWARE!!! The calorie content is WRONG! Its only for the sauce! Once i added the pasta and chicken in to my calorie counter app, it took the cals to over 800! Notice the pasta isn't listed in the ingre. Just in the directions? Otherwise it was good, just no low in cals like you're lead to believe. - 4/9/11

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  • Very Good
    5 of 5 people found this review helpful
    I can tell that I'll llike this from the recipe ingredients.
    Put fresh basil leaves together,roll up into a log and slice thinly to make ribbons,called a chefanade.Always add fresh herbs at the end of the cooking,dry herbs in the beggining.I also like a little cayenne pepper in the sauce..Chef Jim - 7/13/08

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  • 3 of 4 people found this review helpful
    If you click on "View full nutritional breakdown" above, it does show that 180 calories are alloted for the pasta (2 oz.) and 50 calories are alloted to the chicken (2 oz.) Whether that would be enough to be satisfying is debatable, but the calorie count does include the pasta and the chicken. - 4/19/12

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  • 2 of 2 people found this review helpful
    The recipe doesn't specify if the basil is DRIED or FRESH. This makes a huge difference in the flavor! I'm guessing from the quantity that it should be fresh basil. - 7/14/08

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  • 1 of 1 people found this review helpful
    Nutritional value for sauce alone with college inn fat free chicken broth substituted for white wine is 97 cal. 3.8 gram fat 3.6gram carb and 10.3 gram protein. lessened basil to 2 tablespoons - 10/31/10

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  • Incredible!
    1 of 1 people found this review helpful
    I cooked the chicken with fresh spinach and mushrooms and mixed it in with the pasta! But I must say, the sauce was WONDERFUL, my husband definitely wants this again! - 7/19/09

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  • Very Good
    1 of 1 people found this review helpful
    I absolutely loved this healthy meal! i added just 1tsp of basil since i read others didn't like it. i'm eating it as i type. i added spinach to the sauce and made a piece of garlic bread. yummo! - 7/21/08

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  • This was an awesome sauce. I used neufchatel cheese instead of FF cream cheese and I added some frozen spinach and artichoke hearts and removed the basil, so I can't comment on the recipe as written, but the sauce ended up as a nice, creamy alternative to bechamel or alfredo. - 11/3/15

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  • This just didn't turn out well for me. We modified it a bit tho, so it may have been our fault... - 9/19/11

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  • 0 of 1 people found this review helpful
    I couldn't find how much rotini to cook - 7/2/11

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  • Cooked this in the oven at 450 for 1h10m. I left out the water when mixing ingredients, but did add some to the pan just to keep the chicken moist, though probably <1.5 cups. When it came out the sauce was still very thin. Still delicious though! Will probably make again. - 6/4/11

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  • it's good! but unfortunately, when I try to add it to my meal plan, it comes up with nutritional information for Wendy's Salsa!!! ?? - 5/9/11

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  • I love this recipe. I've made it for 3 different people and they all loved it too. I did cut back on the basil the 2nd time because the basil is really strong! - 3/21/11

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  • My boyfriend and I liked this dish. I used whole wheat rotini, and luckily perdue now makes roasted garlic in white wine individually wrapped chicken breasts. It was a nice addition, and I served it with Campbell's tomato soup as a side.

    Will make again :) - 9/28/10

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  • Made this last night and doubled the recipe for friends visiting. I did not use the water like many others and I added red pepper flakes as suggested by some and it was just the punch it needed. I also added steamed mushrooms, fresh basil, red bell peppers, and zucchini. Great with bread too! - 7/21/10

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  • Thank you for providing this recipe! The only change I will do is to not use as much water (probably 1/4 cup) as we (husband and I) prefer a thicker sauce. Thanks again! - 5/21/10

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  • Very good & really easy - I cut up chicken and grilled with garlic and pepper in skillet. Also added frozen veggies to leftovers for lunch the next day - 5/4/10

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  • This dinner was awesome!!! I added some crushed red peppers and it had a nice spice to it. The only thing I didnt like was that they dont tell you how much pasta to cook. But it was yummy and my husband actually thought it was an alfredo sauce. Will def make again... - 4/23/10

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  • I made this tonight for pasta dinner night. I doubled the recipe and there was 8 of us. It was an amazing meal. everyone loved it. I only used 1 tbsp of basil. We all decided that next time we will add veges to make it even better. Thank you - 10/28/09

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  • I don't understand how anyone could rate this less than a 5. Its INCREDIBLY easy to make and absolutely delicious. I would have to say, if you think its dry or lacking, then you made it wrong. If you don't like an herb, don't make something that uses it... - 7/14/09

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  • I made this without the wine and it wasn't that bad. A little too cheesy and the cottage cheese was pretty prominent. Overall it was good. - 5/12/09

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  • This was delicious - I used 2tsp basil (dried) and 1tsp minced garlic. I also used Barilla Penne plus instead of rotini. - 4/19/09

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  • I liked this well enough. I added mushrooms, and instead of basil I did 1tbsp parsley, 1tsp paprika, and 1 tsp garlic powder. I served it over whole grain pasta!

    I like it, but because of the calorie count, I won't be making it very ofthen. - 2/23/09

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  • I made a few adjustments to this recipe. We added more cream cheese, milk, broccoli. We used a cup of penne rigate, mixed everything together. It was good, but bland. I added cajun seasoning to help. Next time we won't use so much basil. - 11/4/08

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  • I added mushrooms to the sauce, and some milk (after reading the reviews that said it was dry), which means it took longer to thicken, but was quite creamy. I also cut up the chicken into really small pieces and tossed it in with the pasta when served. It reheats well for work-time lunches. - 8/18/08

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