Creamy Garlic Butter Chicken Rotini (Printable Version)
Golden chicken and rotini in creamy garlic Parmesan sauce—comforting and bursting with flavor for weeknights or gatherings.
# What You'll Need:
→ Protein
01 -
2 boneless, skinless chicken breasts or 6 chicken tenderloins
→ Pasta
02 -
340 grams rotini pasta
→ Dairy and Cheese
03 -
3 tablespoons unsalted butter, divided
04 -
1 cup heavy cream
05 -
100 grams freshly grated Parmesan cheese
→ Oils
06 -
1 tablespoon olive oil
→ Broth
07 -
120 millilitres chicken broth
→ Seasonings
08 -
4 cloves garlic, minced
09 -
1 teaspoon Italian seasoning
10 -
1/2 teaspoon salt, plus more to taste
11 -
1/2 teaspoon freshly ground black pepper
12 -
1/4 teaspoon red pepper flakes (optional)
→ Fresh Herbs
13 -
2 tablespoons fresh parsley, chopped
# Step-by-Step Guide:
01 -
Pat chicken dry and season both sides evenly with salt, black pepper, and Italian seasoning. If using whole chicken breasts, slice in half horizontally for even thickness.
02 -
Bring a large pot of salted water to a boil. Add rotini and cook until al dente, according to package directions. Before draining, reserve 120 millilitres of pasta water.
03 -
Heat 1 tablespoon butter and the olive oil in a large skillet over medium-high heat. Place chicken in the skillet and sear for 4–5 minutes per side until golden and cooked through. Remove chicken and set aside; keep warm.
04 -
In the same skillet, melt remaining 2 tablespoons butter over medium heat. Stir in minced garlic and cook for 30 seconds until aromatic. Pour in chicken broth and simmer, scraping up any browned bits from the pan.
05 -
Reduce heat to low and gradually add heavy cream and Parmesan cheese, whisking constantly until smooth. Adjust the sauce consistency as needed with reserved pasta water.
06 -
Return chicken to the pan, spoon sauce over the top, then add cooked rotini. Gently toss pasta and chicken to coat in the sauce. Simmer for 2 minutes so flavours meld.
07 -
Sprinkle with chopped parsley and red pepper flakes if using. Serve immediately while hot.
# Additional Notes:
01 -
For extra depth of flavour, deglaze the skillet well after searing the chicken to incorporate caramelised bits into the sauce.