Creamy Garlic Butter Chicken Rotini

This Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce is my answer to those nights when only something hearty and soul-satisfying will do. Imagine pieces of juicy chicken nestled among swirls of rotini, all cloaked in a garlic-infused Parmesan sauce that is rich but balanced and perfect for serving up any time comfort is needed.

The first time I whipped this up was when my parents stopped by unexpectedly and I wanted to impress them with something cozy but not fussy. The kitchen filled with the smell of garlic butter and everyone wanted seconds before I even sat down.

Ingredients

• Boneless skinless chicken breasts or tenderloins: give you juicy pieces that cook fast and stay tender choose plump fresh pieces for best results
• Rotini pasta: holds the creamy sauce in every curl and cooks up with a nice bite pick a good quality brand for best texture
• Butter: is the secret behind that velvety base using part for searing and part for the sauce boosts flavor
• Olive oil: helps the chicken sear evenly while adding extra richness go for decent extra virgin if possible
• Garlic: packs every bite with deep savory aroma use fresh cloves for the biggest punch
• Heavy cream: makes the sauce luxuriously thick and smooth choose one with simple ingredients
• Chicken broth: rounds out the sauce with savory depth low sodium brings balance without overpowering
• Parmesan cheese: delivers sharp nuttiness and that authentic Italian touch always grate fresh from a block if you can
• Italian seasoning: gives the dish its classic herb background pick a blend with oregano basil and thyme
• Salt: seasons each layer and helps the pasta water bring out flavors use kosher if you have it
• Black pepper: adds gentle warmth and rounds out the dish freshly cracked always wins
• Red pepper flakes: give a subtle kick totally optional for heat lovers
• Fresh parsley: brings brightness at the end use flat-leaf for a fresher finish

Step-by-Step Instructions

Prepare the Chicken:

Season the chicken all over with salt black pepper and Italian seasoning for full flavor in every bite Slice large breasts in half so they cook quickly and evenly

Cook the Pasta:

Fill a large pot with water and a generous pinch of salt Bring to a boil and add the rotini stirring well Cook until just al dente about 9 minutes Reserve half a cup of the pasta water before draining This water helps your sauce blend smoothly later

Sear the Chicken:

Warm one tablespoon of butter and the olive oil in a big skillet over medium high heat Once melted and hot lay in the chicken Cook each piece for about four to five minutes per side until a deep golden crust forms and the inside is cooked through Move chicken to a plate and cover loosely to keep warm

Make the Sauce:

Using the same skillet on medium heat melt the rest of the butter Add the minced garlic Cook and stir for about thirty seconds until it smells strong and sweet Pour in the chicken broth scraping up any brown bits stuck to the pan as this builds flavor

Add Cream and Cheese:

Turn the heat down low Pour in the heavy cream and add the Parmesan cheese Whisk until the cheese melts and you have a smooth thick sauce If the sauce feels too thick stir in a splash of the reserved pasta water

Combine Everything:

Lay the cooked chicken back in the skillet then fold in the drained rotini Make sure all the pasta and chicken are coated in the sauce Let everything simmer for about two minutes to soak up flavor

Garnish and Serve:

Scatter chopped fresh parsley over the top and serve the dish hot at the table

Parmesan cheese stands out as my favorite in this recipe I love how it melts into the sauce and gives it both body and a salty nutty finish The best memory I have with this dish is watching my nephew claim it as his new favorite and then helping himself to thirds right from the pan

Easy Storage Tips

Once cooled transfer leftovers into airtight containers This dish will keep for up to three days in the fridge For an even creamier texture when reheating add a splash of cream or broth and stir as it warms up on the stove or in the microwave

Ingredient Substitutions

Chicken thighs can stand in for the breasts and add even more richness Swap rotini for penne fusilli or another shaped pasta Parmesan can make way for Pecorino Romano if you want a slightly sharper flavor

Serving Suggestions

Serve with a crisp green salad and warm garlic bread for a complete meal I sometimes dress up the pasta with a few roasted cherry tomatoes for extra pop and color

Recipe Roots

Creamy garlic butter chicken dishes have become a comfort classic in many kitchens thanks to their blend of Italian American influences The heart of this dish is the combination of real Parmesan and fresh garlic making every bite homey and robust

FAQs about Recipes

→ What cut of chicken works best for this dish?

Boneless, skinless chicken breasts or tenderloins are ideal, ensuring quick, even cooking and tenderness.

→ Can I substitute another pasta for rotini?

Yes, penne, fusilli, or farfalle all pair well, capturing the rich sauce in their curves and grooves.

→ How can I make the sauce thicker or thinner?

Thicken the sauce by simmering longer or adding extra Parmesan. Thin it with reserved pasta water as needed.

→ Is it possible to make this dish ahead?

Prepare all components and combine before serving for best texture. Reheat gently with a splash of cream if needed.

→ What are some good side dishes?

Steamed green beans, a crisp salad, or garlic bread complement the creamy flavors beautifully.

→ Can I add vegetables to the dish?

Absolutely! Spinach, broccoli, or sautéed mushrooms blend well with the creamy sauce and chicken.