Introduction

This Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce is a comforting and flavorful one-pan meal. Tender chicken and perfectly cooked rotini come together in a rich, cheesy sauce that’s easy to prepare and sure to please the whole family.

The image shows a close-up of several pieces of golden-brown grilled chicken, each topped with a creamy, light beige sauce sprinkled with small herbs. The chicken pieces are placed on a bed of creamy pasta with short, ridged noodles that have a pale yellow color and smooth texture. Small green herb bits are scattered over the dish adding a touch of fresh color. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
1/2 cup chicken broth
1 cup freshly grated Parmesan cheese
1 tsp Italian seasoning
1/2 tsp salt (or to taste)
1/2 tsp black pepper
1/4 tsp red pepper flakes (optional)
2 tbsp fresh parsley, chopped

Instructions

Step 1: Season the chicken breasts with salt, pepper, and Italian seasoning. If using large breasts, slice them in half for even cooking.
Step 2: Boil the rotini pasta in salted water until al dente. Reserve 1/2 cup of the pasta water before draining the pasta.
Step 3: Heat 1 tablespoon of butter and the olive oil in a skillet over medium-high heat. Cook the chicken for 4-5 minutes per side until golden brown and fully cooked through. Remove the chicken from the skillet and set aside.
Step 4: In the same skillet, melt the remaining 2 tablespoons of butter. Add the minced garlic and cook for about 30 seconds until fragrant, stirring constantly.
Step 5: Pour in the chicken broth and let it simmer, scraping up any browned bits from the bottom of the skillet with a spatula.
Step 6: Reduce the heat to low and stir in the heavy cream and grated Parmesan cheese. Whisk the sauce until smooth and creamy. Adjust the sauce thickness by adding reserved pasta water little by little if needed.
Step 7: Return the cooked chicken to the skillet, spoon the sauce over it, then add the cooked rotini pasta. Toss gently to coat the pasta and chicken evenly with the sauce. Let it simmer together for 2 minutes.
Step 8: Garnish with chopped fresh parsley and serve immediately while hot. Enjoy your creamy garlic butter chicken and rotini!

Tips & Variations

For extra flavor, add mushrooms or spinach to the sauce just before adding the cream.
Use rotisserie chicken to speed up the process; add it to the sauce at the end to warm through.
Substitute heavy cream with half-and-half for a lighter sauce, but expect it to be less thick.
If you prefer a spicier dish, increase the red pepper flakes or add a dash of cayenne pepper.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of cream or broth to loosen the sauce if it thickens too much.

How to Serve

The image shows a close-up of a white plate filled with creamy pasta and grilled chicken pieces. The pasta is light yellow, with a smooth and creamy sauce coating each piece, forming the base layer. On top, there are several grilled chicken breasts with a golden brown color and charred spots, covered in a light beige sauce. Small green herb pieces are sprinkled over the chicken, adding a fresh color contrast. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this recipe?

Yes, you can substitute rotini with other short pasta shapes like penne, fusilli, or farfalle. Just adjust the cooking time according to the pasta package instructions.

How do I know when the chicken is fully cooked?

The chicken is fully cooked when it reaches an internal temperature of 165°F (75°C) and no longer looks pink in the center. Cooking 4-5 minutes per side on medium-high heat usually ensures this for thin-cut breasts or tenderloins.