Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce

Total Time: 35 minutes | Yield: 4 servings

A Weeknight Wonder That Tastes Like a Weekend Indulgence

This Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce is what comfort food dreams are made of. Golden-seared chicken, coated in a rich, velvety Parmesan sauce, tossed with perfectly al dente rotini—this dish is full of cozy, buttery, garlicky goodness. It’s quick enough for a weeknight, but elegant enough for guests (or just treating yourself on a random Tuesday).
One bite in, and you’re wrapped in the creamy hug of garlic butter and melted cheese. Whether you’re cooking for family, friends, or simply satisfying your own pasta cravings, this recipe is an easy go-to that delivers maximum flavor with minimal fuss.

Why You’ll Love This Recipe

• Fast and satisfying: On the table in under 40 minutes.
• Loaded with flavor: Garlic butter, Parmesan, and seared chicken = flavor-packed comfort.
• Flexible: Works with different pastas or add-ins like spinach, mushrooms, or sun-dried tomatoes.
• Crowd-pleaser: Everyone—from picky eaters to pasta connoisseurs—will be asking for seconds.

Ingredients

For the chicken and pasta:

• 2 boneless, skinless chicken breasts (or 6 tenderloins)
• 12 oz rotini pasta
• 3 tbsp butter, divided
• 1 tbsp olive oil
• 4 cloves garlic, minced
• 1 cup heavy cream
• ½ cup chicken broth
• 1 cup freshly grated Parmesan cheese
• 1 tsp Italian seasoning
• ½ tsp salt (or to taste)
• ½ tsp black pepper
• ¼ tsp red pepper flakes (optional)
• 2 tbsp fresh parsley, chopped

How to Make It

1. Prepare the Chicken

Season chicken with salt, pepper, and Italian seasoning. If using thick chicken breasts, slice them in half horizontally for quicker, even cooking.

2. Cook the Pasta

Boil rotini in salted water according to package instructions until al dente. Reserve ½ cup of the starchy pasta water before draining—it helps adjust the sauce later.

3. Sear the Chicken

In a large skillet over medium-high heat, melt 1 tbsp butter with olive oil. Add the chicken and cook 4–5 minutes per side, or until golden brown and fully cooked through. Remove chicken from the skillet and set aside.

4. Make the Sauce

In the same skillet, melt the remaining 2 tbsp of butter. Add the minced garlic and sauté for about 30 seconds until fragrant (but not browned). Pour in the chicken broth and scrape up all those delicious browned bits from the bottom of the pan.

5. Add Cream and Parmesan

Reduce heat to low and stir in the heavy cream and Parmesan cheese. Whisk until smooth and creamy. If the sauce is too thick, add a splash of reserved pasta water to loosen it up.

6. Combine Chicken and Pasta

Slice the chicken if desired, then return it to the skillet. Add the cooked rotini and toss gently to coat everything in the creamy garlic-Parmesan sauce. Let it all simmer together for 2 minutes so the flavors blend.

7. Garnish and Serve

Top with fresh parsley and a pinch of red pepper flakes if you like a little heat. Serve hot and dig into pure comfort.

Pro Tips

• Use freshly grated Parmesan—it melts better and gives the sauce a smoother texture.
• Don’t skip the pasta water—a splash can make your sauce silky and restaurant-worthy.
• Slice the chicken before serving for prettier presentation and easier eating.
• Add vegetables like spinach, peas, or broccoli if you want to sneak in some greens.

Variations to Try

• Swap the rotini: Penne, rigatoni, or even fettuccine all work beautifully.
• Make it spicy: Add extra red pepper flakes or a spoonful of Calabrian chili paste.
• Low-carb option: Serve the chicken and sauce over sautéed zucchini noodles or cauliflower rice.

Serving Suggestions

This dish pairs perfectly with a crisp Caesar salad, garlic bread, or roasted green beans. Want to impress your guests? Serve it with a glass of chilled white wine—like Chardonnay or Pinot Grigio—for a cozy, restaurant-style meal at home.

FAQs

Can I use pre-cooked chicken?
Yes, though freshly seared chicken adds more flavor. If using pre-cooked, slice and warm it in the sauce before combining with pasta.

Can I use milk instead of cream?
Heavy cream makes the sauce luxuriously thick. You can use whole milk, but the sauce will be lighter and less rich.

How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave with a splash of milk or broth to loosen the sauce.

Can I freeze this?
Cream sauces can separate after freezing, so it’s not recommended. If you do freeze, reheat slowly and whisk the sauce to help bring it back together.

Final Bite

Creamy Garlic Butter Chicken and Rotini is one of those dishes you’ll come back to again and again. It’s easy, luxurious, and absolutely packed with flavor. Keep it in your weekly dinner rotation and get ready for happy plates and second helpings—every time.

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