If you’re looking for a dish that combines comfort, elegance, and a burst of savory flavors, this Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce Recipe is exactly what you need on your dinner table. Tender chicken cooked to golden perfection entwined with rotini pasta enveloped in a luscious, creamy Parmesan sauce is simply irresistible. Every bite delivers the perfect harmony of rich garlic butter, sharp Parmesan, and a hint of herbs that feels like a warm hug on a plate. It’s a dish that’s sure to become a favorite, easy enough for a weeknight but impressive enough for guests.
Ingredients You’ll Need
Getting this recipe just right means focusing on a handful of simple, quality ingredients that each play an essential role. From the tender chicken to the creamy sauce base and the perfectly cooked rotini, these ingredients come together beautifully to create a dish that’s rich in flavor and texture.
- 2 large chicken breasts: Cut into chunks or strips, they provide a juicy, protein-packed base.
- 1 tablespoon olive oil: Adds a subtle fruity note and helps sear the chicken perfectly.
- 2 tablespoons unsalted butter: Essential for that creamy, velvety sauce foundation.
- 3 cloves garlic, minced: Garlic infuses the sauce with an aromatic depth that brightens each bite.
- 1 teaspoon Italian seasoning: A mix of herbs that adds earthiness and freshness to the chicken.
- Salt and black pepper: Simple seasonings to enhance all flavors.
- 2 cups heavy cream: The key ingredient that makes the sauce irresistibly creamy and smooth.
- 1 cup freshly grated Parmesan cheese: Offers a sharp, nutty flavor that defines the sauce.
- 8 oz rotini pasta: Its spiral shape traps the sauce beautifully, giving every bite maximum flavor.
- 1/2 cup reserved pasta water: Helps thin the sauce to your preferred consistency without losing richness.
- Fresh parsley, chopped: For a burst of color and a fresh herbal note as garnish.
- Optional crushed red pepper flakes or extra Parmesan: For adding a little heat or topping flair.
How to Make Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce Recipe
Step 1: Cook the Rotini Pasta
Start by bringing a large pot of salted water to a rolling boil. The salt seasons the pasta from within, boosting its flavor. Cook the rotini according to the package instructions until al dente — firm to the bite but cooked through. Before draining, be sure to reserve half a cup of the pasta water, as this starchy liquid will later help you adjust the sauce’s texture perfectly.
Step 2: Season and Cook the Chicken
While the pasta cooks, season your chicken pieces liberally with salt, black pepper, and that fragrant Italian seasoning. Heat olive oil in a skillet over medium-high heat until shimmering, then add the chicken. Cook until the outside is a beautiful golden brown and the inside is juicy and fully cooked through. Once done, remove the chicken from the skillet and set it aside — the pan juices are about to become the base of your sauce!
Step 3: Make the Garlic Butter Sauce
In the same skillet, lower the heat to medium and drop in the butter to melt. Stir the minced garlic into the butter, cooking just about a minute until it’s fragrant and soft but not browned – this keeps the garlic’s flavor fresh and sweet. Next, pour in the heavy cream slowly, stirring constantly to combine everything smoothly. Bring this rich mixture to a gentle simmer; this lets the flavors meld beautifully without scorching the dairy.
Step 4: Add Parmesan and Adjust the Sauce
Once your cream sauce is warm and cozy, sprinkle in the freshly grated Parmesan cheese, stirring until it melts fully into the sauce. At this point, the sauce should be thick and glossy, coating the back of a spoon. If the sauce feels too thick, stir in the reserved pasta water a little at a time, creating a silky consistency that perfectly clings to pasta and chicken.
Step 5: Combine Pasta and Chicken
Now it’s time to bring everything together. Add the drained rotini directly into your Parmesan sauce, stirring gently to coat each spiral with creamy goodness. Then return the cooked chicken to the skillet, mixing it through to warm everything evenly. Let it cook together for a minute or two so all the flavors blend harmoniously.
Step 6: Final Touches
Finish this recipe off by sprinkling freshly chopped parsley over the dish, adding a vibrant green pop and herby brightness that cuts through the richness. If you love a touch of heat, crushed red pepper flakes make an excellent optional topping, and extra Parmesan cheese elevates the presentation and flavor even more.
How to Serve Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce Recipe
Garnishes
Fresh herbs like parsley are a must to add freshness and eye-catching color. A shower of extra Parmesan adds an irresistible cheesy layer on top. If you want to spice things up, a pinch of crushed red pepper flakes brings warmth and complexity to the plate without overpowering the creamy flavors.
Side Dishes
This dish is a complete meal on its own but pairs wonderfully with a bright green salad dressed lightly with lemon vinaigrette to balance the rich sauce. Roasted vegetables, like asparagus or Brussels sprouts, add a pleasant texture contrast and an earthy dimension. For a cozy touch, serve crusty garlic bread to mop up any leftover sauce.
Creative Ways to Present
Try plating this creamy garlic butter chicken and rotini in Parmesan sauce recipe in individual shallow bowls for a rustic yet elegant look. You might also add a drizzle of high-quality olive oil or a squeeze of fresh lemon juice right before serving to give it a fresh, zingy twist. For dinner parties, serve it family-style in a warm, wide skillet so everyone can help themselves, creating a welcoming and communal vibe.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers of this Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce Recipe, store them in an airtight container in the refrigerator. The creamy sauce tends to thicken after cooling, so keep it chilled for up to 3 days to ensure freshness without losing flavor.
Freezing
While cream-based sauces don’t always freeze perfectly, you can freeze leftover chicken and pasta separately in airtight containers. Freeze for up to 1 month. When ready to enjoy again, thaw in the refrigerator overnight and gently reheat, adding a splash of cream or milk to bring the sauce back to life.
Reheating
Reheat leftovers gently on the stovetop over low heat to prevent the sauce from breaking. Stir frequently and add a little reserved pasta water, cream, or milk to loosen the sauce and restore that silky texture. Microwave reheating is possible but best done in short bursts, stirring in between to avoid overheating.
FAQs
Can I use a different pasta instead of rotini?
Absolutely! While rotini’s spiral shape is perfect for holding onto the creamy sauce, other pasta like penne, fusilli, or farfalle will work just as well. Just choose your favorite shape and cook it al dente.
Is it possible to make this recipe dairy-free?
To make a dairy-free version, substitute heavy cream with coconut cream or a cashew cream, and use a dairy-free Parmesan alternative or nutritional yeast. Keep in mind that the flavor will be different, but still delicious.
How do I know when the chicken is cooked through?
The chicken should be golden brown on the outside and no longer pink inside. If you have a kitchen thermometer, aim for an internal temperature of 165°F (74°C) to ensure safety and juiciness.
Can I prepare this recipe for meal prep?
Yes! This Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce Recipe holds up well for a few days in the fridge and can make for a satisfying packed lunch or quick dinner. Just be sure to store the sauce and pasta together to keep the flavors melded wonderfully.
What’s the best way to make the sauce less thick?
If the sauce becomes too thick, gradually stir in reserved pasta water which contains starch and helps smooth the sauce without watering down the flavor. You can also add a splash of cream if needed.
Final Thoughts
This Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce Recipe is a celebration of comfort food at its finest, perfect for impressing loved ones or simply treating yourself to a luxurious, flavorful meal. With every ingredient playing a star role and the process so approachable, you’ll find yourself making and craving this dish over and over. Don’t hesitate — bring this creamy, garlicky dream to your kitchen and enjoy the delicious reward!
Print
Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
This Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce is a comforting and flavorful one-pan meal featuring tender chicken strips cooked to golden perfection, tossed with rotini pasta in a rich and velvety Parmesan cream sauce. Infused with garlic and Italian herbs, it’s a perfect dinner option ready in just 30 minutes, ideal for family nights or entertaining guests.
Ingredients
Chicken
- 2 large chicken breasts, cut into strips or chunks
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 1 teaspoon Italian seasoning
Sauce
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/2 cup reserved pasta water (as needed for sauce consistency)
Pasta
- 8 oz rotini pasta
Garnish & Optional
- Fresh parsley, chopped (for garnish)
- Optional: crushed red pepper flakes or extra Parmesan for topping
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the rotini and cook according to package instructions until al dente. Reserve 1/2 cup of the pasta water before draining the pasta and set aside.
- Season Chicken: While the pasta cooks, season the chicken strips with salt, black pepper, and Italian seasoning evenly to enhance flavor.
- Cook Chicken: Heat olive oil in a skillet over medium-high heat. Add the seasoned chicken and cook until golden brown and fully cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Sauté Garlic: Reduce the heat to medium, then add the unsalted butter to the same skillet. Once melted, add the minced garlic and sauté for about 1 minute, until fragrant but not browned.
- Make Cream Sauce: Pour in the heavy cream and stir to combine. Bring the mixture to a gentle simmer, being careful not to boil vigorously to prevent curdling.
- Add Parmesan: Stir in the freshly grated Parmesan cheese and continue stirring until it melts smoothly into the sauce. If the sauce is too thick, gradually add the reserved pasta water to reach desired consistency.
- Combine Pasta and Sauce: Add the cooked rotini to the skillet and stir thoroughly to coat the pasta evenly with the creamy Parmesan sauce.
- Reintroduce Chicken: Return the cooked chicken pieces to the skillet with the pasta and sauce. Let it heat through together for a couple of minutes to meld the flavors.
- Garnish and Serve: Remove from heat. Garnish with freshly chopped parsley and, if desired, sprinkle crushed red pepper flakes or extra Parmesan cheese on top. Serve hot immediately.
Notes
- Reserve pasta water is key to adjusting sauce consistency without diluting the flavor.
- Ensure the chicken is fully cooked to an internal temperature of 165°F (75°C).
- For a lighter version, substitute heavy cream with half-and-half or a blend of milk and cream.
- Can be made gluten-free by using gluten-free rotini pasta.
- Leftovers keep well refrigerated for up to 3 days; reheat gently to avoid breaking the sauce.
