Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce Recipe
Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce is a deliciously rich and comforting pasta dish featuring tender seared chicken breasts cooked in a luscious garlic butter and Parmesan cream sauce. Perfect for a satisfying weeknight dinner, this recipe combines al dente rotini with a flavorful blend of garlic, fresh parsley, and Italian seasonings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts (or 6 tenderloins)
- 1/2 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
Pasta
- 12 oz rotini pasta
Sauce
- 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
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp fresh parsley, chopped
Instructions
- Prepare the Chicken: Season the chicken breasts or tenderloins with salt, pepper, and Italian seasoning. If using large chicken breasts, slice them in half horizontally to ensure they cook evenly.
- Cook the Pasta: Boil a large pot of salted water and cook the rotini until al dente according to package instructions, usually about 9-11 minutes. Reserve 1/2 cup of the pasta water and then drain the pasta.
- Sear the Chicken: Heat 1 tablespoon of butter and the olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 4-5 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove the chicken from the skillet and set aside.
- Make the Sauce: In the same skillet, melt the remaining 2 tablespoons of butter. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it. Pour in the chicken broth and let it simmer for 2-3 minutes while scraping the bottom of the pan to release browned bits.
- Add Cream and Cheese: Reduce the heat to low and stir in the heavy cream and grated Parmesan cheese. Whisk continuously until the cheese melts and the sauce is smooth. If the sauce is too thick, adjust the consistency by adding the reserved pasta water a little at a time to reach the desired creaminess.
- Combine Everything: Return the cooked chicken to the skillet and spoon sauce over it. Add the cooked rotini pasta and toss gently to coat all ingredients evenly with the sauce. Allow to simmer together for 2 minutes so the flavors meld.
- Garnish and Serve: Sprinkle freshly chopped parsley and optional red pepper flakes on top for a bit of heat. Serve the dish hot and enjoy a rich, savory meal.
Notes
- For a lighter version, substitute heavy cream with half-and-half, though sauce will be less thick.
- Use freshly grated Parmesan cheese for the best flavor and melt quality.
- Chicken tenderloins can be used for quicker cooking and a different presentation.
- Reserve pasta water carefully as it helps to loosen the sauce without diluting flavor.
- Optional red pepper flakes add a subtle heat but can be omitted for a milder dish.
Keywords: Creamy Garlic Butter Chicken, Rotini Pasta, Parmesan Sauce, Garlic Butter Chicken, Easy Chicken Pasta, One Pan Chicken Dish
