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
Scale
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.
