Description

Indulgent Creamy Garlic Butter Chicken and Rotini Delight is a luscious, comforting pasta dish featuring tender seared chicken pieces in a rich garlic butter cream sauce. The perfect blend of Italian herbs, Parmesan cheese, and hints of lemon zest creates an irresistible flavor. Ideal for a satisfying family dinner, this recipe is straightforward yet impressive, combining al dente rotini pasta with a velvety sauce that clings beautifully to every bite.

Ingredients

Scale

Pasta

12 oz Rotini Pasta

Chicken

1.5 lb Boneless Skinless Chicken Breasts, cut into 1-inch pieces
1 tsp Kosher Salt, adjust to taste
0.5 tsp Black Pepper, freshly ground
1 tsp Italian Seasoning
2 tbsp Olive Oil

Sauce

4 tbsp Unsalted Butter
6 cloves Garlic, minced
1 cup Low-Sodium Chicken Broth (or vegetable broth)
1.5 cups Heavy Cream
1 cup Freshly Grated Parmesan Cheese
0.25 tsp Red Pepper Flakes (optional)
2 tbsp Fresh Parsley, chopped
1 tsp Lemon Zest (optional)

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Instructions

Prepare the chicken: Pat the boneless skinless chicken breasts dry and cut into 1-inch pieces. Season them evenly with kosher salt, freshly ground black pepper, and Italian seasoning to infuse flavor.
Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken pieces and cook for 5 to 7 minutes, turning occasionally, until the chicken is golden brown and fully cooked through. Remove the chicken from the skillet and set it aside.
Cook the pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente, about 8 to 10 minutes. Reserve half a cup of pasta cooking water before draining the pasta thoroughly.
Make the creamy sauce: Using the same skillet, melt the unsalted butter over medium heat. Add minced garlic and sauté for 30 to 60 seconds until fragrant and lightly golden, being careful not to burn it. Pour in the low-sodium chicken broth and heavy cream, then bring the mixture to a gentle simmer.
Add cheese and seasonings: Whisk in the freshly grated Parmesan cheese until fully melted and the sauce achieves a creamy consistency. Optionally incorporate red pepper flakes for a touch of heat.
Combine all components: Return the seared chicken along with all its juices back to the skillet. Add the drained rotini pasta as well. Toss everything thoroughly to coat the pasta and chicken evenly in the luscious sauce.
Adjust sauce texture and garnish: If the sauce seems too thick, gradually add reserved pasta water until you reach the desired consistency. Finally, garnish with freshly chopped parsley and a sprinkle of lemon zest for brightness before serving.

Notes

Use freshly grated Parmesan cheese instead of pre-grated for a richer flavor and smoother sauce.
You can substitute chicken broth with vegetable broth for a lighter or vegetarian option (omit chicken if fully vegetarian).
Adjust seasoning according to your preference; add more salt or pepper as needed.
For spice lovers, increase red pepper flakes or add a pinch of cayenne pepper.
Reserve pasta water carefully as it contains starch to help bind and thicken the sauce.
This dish pairs well with a side of steamed vegetables or a crisp green salad.