Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce is a comforting and flavorful dish that combines tender chicken breasts with a rich, cheesy sauce, perfectly coated over al dente rotini pasta. The sauce is infused with garlic, Parmesan, and a lush cream base, creating an indulgent meal ideal for busy weeknights or special dinners.
You’ll love this dish because it offers tender, juicy chicken paired with a velvety, cheesy Parmesan sauce that’s bursting with garlic flavor. The creamy sauce is complemented by the savory, cheesy notes, making every bite satisfying and delicious. It’s a quick-to-make recipe that uses simple ingredients but delivers restaurant-quality results, perfect to impress family or guests.
Ingredients
- 12 oz rotini pasta
- 2 boneless, skinless chicken breasts
- 3 tablespoons butter, divided
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Chopped parsley for garnish (optional)
Instructions
Start by cooking the rotini pasta according to package instructions until al dente. Drain and set aside.
Meanwhile, season the chicken breasts generously with salt and pepper on both sides. In a large skillet over medium heat, melt 1 tablespoon of butter. Add the chicken breasts and cook for 6-7 minutes on each side, until they are golden brown and cooked through. Remove the chicken from the skillet and let it rest for a few minutes before slicing into strips or bite-sized pieces.
In the same skillet, melt the remaining 2 tablespoons of butter. Add the minced garlic and cook for 1-2 minutes until fragrant but not browned. Stir in the heavy cream, whisking constantly. Allow the mixture to simmer gently for 3-4 minutes to thicken slightly.
Add the Parmesan cheese and stir until fully melted and smooth. Season the sauce with salt and pepper to taste.
Return the sliced chicken to the skillet with the sauce and add the cooked pasta. Toss gently to coat the pasta and chicken evenly with the creamy Parmesan sauce.
Remove from heat, garnish with chopped parsley if desired, and serve immediately.
My Best Tips for Success
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Be sure to cook the chicken just until golden and fully cooked to keep it juicy.
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For a richer flavor, add a splash of white wine or chicken broth during the sauce stage.
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Grate Parmesan cheese fresh for the best flavor and melting quality.
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Toss the pasta and chicken in the sauce off the heat to prevent over-thickening.
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Garnish with fresh herbs like parsley or basil for a bright touch.
Delicious Variations to Try
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Add sautéed mushrooms or spinach for extra vegetables.
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Incorporate a pinch of red pepper flakes for added heat.
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Mix in cooked bacon or pancetta for smoky flavor.
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Use half-and-half instead of heavy cream for a lighter sauce.
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Top with shredded mozzarella or fontina for a cheesy twist.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, chicken thighs will be more tender and flavorful but may need a few extra minutes of cooking.
How do I prevent the sauce from becoming too thick?
Add a splash of chicken broth or milk if the sauce becomes too thick before serving.
Can I prepare this ahead?
Yes, cook the chicken and prepare the sauce in advance. Reheat gently with a splash of cream or broth before tossing with cooked pasta.
How long does the dish last?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave.
Can I use alternative cheese?
Yes, mozzarella, fontina, or Pecorino Romano can be substituted for Parmesan.
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Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Comforting, restaurant-style pasta dish with tender chicken, perfectly cooked rotini, and rich, cheesy garlic sauce made with butter, cream, and fresh Parmesan.
Ingredients
12 oz rotini pasta
2 boneless, skinless chicken breasts
3 tbsp butter, divided
4 garlic cloves, minced
1 cup heavy cream
1 cup grated Parmesan cheese
Salt and black pepper, to taste
Chopped parsley, for garnish (optional)
Instructions
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Cook pasta: Prepare rotini according to package directions until al dente. Drain and set aside.
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Cook chicken: Season chicken breasts generously with salt and pepper. Melt 1 tbsp butter in a large skillet over medium heat. Cook chicken 6–7 minutes per side until golden and cooked through. Transfer to a plate and rest 5 minutes before slicing.
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Make sauce: In the same skillet, melt remaining 2 tbsp butter. Add garlic and sauté 1–2 minutes until fragrant, not browned. Slowly stir in heavy cream and simmer 3–4 minutes until slightly thickened.
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Add cheese: Whisk in Parmesan until smooth and creamy. Season sauce with salt and pepper to taste.
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Combine: Return chicken and cooked rotini to skillet. Toss gently until evenly coated in sauce.
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Serve: Remove from heat, garnish with parsley if desired, and serve warm.
Notes
Sear chicken until golden for tender interior.
Use fresh Parmesan for best melting and flavor.
Toss pasta in sauce off heat for silky texture.
Add chicken broth or milk if sauce thickens too much.
Garnish with herbs or red pepper flakes for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish, Pasta
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 610
- Sugar: 2 g
- Sodium: 580 mg
- Fat: 36 g
- Saturated Fat: 19 g
- Unsaturated Fat: 15 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 37 g
- Cholesterol: 190 mg
Keywords: creamy garlic parmesan chicken pasta, chicken rotini alfredo, easy weeknight pasta, garlic butter parmesan sauce, creamy chicken rotini recipe
