Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce Recipe

Welcome to a dish that brings together rich, comforting flavors with the ease of a simple skillet recipe. This creamy garlic butter chicken and rotini in parmesan sauce is my go-to when I want something hearty yet elegant enough for guests or a cozy night in.

this Recipe

This recipe combines tender chicken breast sautéed in a luscious garlic butter sauce with perfectly cooked rotini pasta, all coated in a creamy parmesan sauce. You’ll love how effortlessly this garlic butter chicken brings warmth and richness to your dinner table.

Why You’ll Love This Recipe

• Quick and easy weeknight meal ready in under 40 minutes
• Rich, creamy parmesan sauce with bold garlic butter flavor
• Comforting pasta and protein all in one skillet
• Customizable with fresh herbs or veggies for variety
• Family-friendly dish that pleases all ages

Ingredients

Gather these simple ingredients for the creamy garlic butter chicken and rotini in parmesan sauce. Most are pantry staples or easy to find fresh at the grocery store.

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 8 ounces rotini pasta
• 3 tablespoons unsalted butter, divided
• 4 cloves garlic, minced
• 2 cups heavy cream
• 1 cup freshly grated parmesan cheese
• 1/2 cup chicken broth
• 1 teaspoon Italian seasoning
• 1/2 teaspoon crushed red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 4
• Calories: Approximately 620 per serving

How to Make Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce

1. Bring a large pot of salted water to a boil. Cook the rotini pasta according to package instructions until al dente, about 8-9 minutes. Drain and set aside.
2. In a large skillet over medium heat, melt 2 tablespoons of butter. Add the chicken pieces and season with salt, pepper, and Italian seasoning. Cook until golden brown and cooked through, about 6-7 minutes. Remove chicken from skillet and set aside.
3. Reduce heat to medium-low and add remaining 1 tablespoon butter to the skillet. Stir in minced garlic and cook until fragrant, about 1 minute, careful not to burn.
4. Pour in chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer, then add grated parmesan cheese, stirring constantly until the sauce thickens and becomes creamy, about 3-4 minutes.
5. Return the cooked chicken to the skillet along with the drained rotini. Toss everything together to coat evenly in the parmesan sauce. If the sauce is too thick, add a splash of chicken broth or cream to loosen it up.
6. Season with additional salt, pepper, and optional crushed red pepper flakes to taste. Cook for another 1-2 minutes until everything is heated through and well combined.
7. Remove from heat and garnish with chopped fresh parsley before serving warm.

Tips for the Best Results

• Cut chicken into uniform pieces to ensure even cooking.
• Use freshly grated parmesan for the creamiest, best-flavored sauce.
• Do not overcook the pasta; al dente texture works best with creamy sauces.
• Let the sauce simmer gently to prevent curdling of the cream.
• Add veggies like spinach or mushrooms for added nutrition and flavor.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken after chilling; simply add a splash of milk or cream when reheating to restore creaminess.

You can freeze the dish for up to 2 months in a freezer-safe container. Thaw overnight in the refrigerator before reheating gently on the stovetop or in the microwave.

Frequently Asked Questions

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work well and add extra juiciness and flavor. Just adjust cooking time slightly until they reach an internal temperature of 165°F.

Is there a substitute for heavy cream in the sauce?

You can use half-and-half or whole milk mixed with a tablespoon of flour to thicken, but the sauce won’t be quite as rich and creamy as with heavy cream.

Can I make this recipe gluten-free?

Absolutely! Use gluten-free rotini or any gluten-free pasta of your choice. Just cook according to the package instructions.

How can I make the sauce thicker or thinner?

For a thicker sauce, let it simmer a few minutes longer uncovered. To thin it out, add extra chicken broth or cream a little at a time until you reach your desired consistency.