Let me tell you about the dish that’s saved me on more weeknights than I can count: creamy garlic butter chicken and rotini in parmesan sauce. It’s rich, comforting, and ready in just 30 minutes—perfect for those nights when you need something quick but still feels like a treat. The tender chicken, twirled in that silky parmesan sauce, always hits the spot. I’ve been making this recipe for years, tweaking it just enough to balance the garlicky punch with the creaminess of the sauce. Trust me, once you try it, it’ll become a family favorite in your house too.
Table of Contents
Ingredients for Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce
- 2 boneless, skinless chicken breasts, cubed (about 1-inch pieces work best)
- 8 oz rotini pasta (or any short pasta you love)
- 3 tbsp butter (salted or unsalted both work – I use salted for extra flavor)
- 4 cloves garlic, minced (trust me, fresh makes all the difference here!)
- 1 cup heavy cream (see notes for lighter options)
- 1/2 cup grated parmesan cheese (pack it lightly in the measuring cup)
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper (freshly cracked if you have it)
- 1/4 tsp red pepper flakes (optional but adds a nice kick)
- 1 tbsp chopped fresh parsley (for that pretty green finish)
Ingredient Notes
That heavy cream isn’t just for richness – it helps the sauce cling to every nook of the rotini. Powdered garlic? Don’t even think about it (I tried once and regretted it immediately). The parmesan should be freshly grated if possible – the pre-shredded stuff doesn’t melt as smoothly. And if you’re feeling fancy, a splash of white wine when cooking the garlic takes this to another level!
How to Make Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce
Okay, let’s get cooking! The key here is timing—you’ll want everything to come together perfectly so that pasta doesn’t sit too long and dry out. Don’t worry, though—I’ve made this enough times to know all the little tricks.
- Start your pasta: Get that rotini boiling in salted water (it should taste like the sea!). Cook it just shy of al dente—about 1 minute less than package says—since it’ll finish cooking in the sauce later.
- Brown your chicken: While pasta cooks, melt butter in a large skillet over medium heat. Add chicken cubes and let them get nice and golden—no stirring for the first 2 minutes! This gives them that perfect sear.
- Wake up the garlic: Push chicken to one side, add minced garlic to the buttery space, and let it sizzle just until fragrant—about 30 seconds. Don’t let it brown or it’ll taste bitter!
- Build your sauce: Pour in heavy cream slowly, stirring as you go. Let it bubble gently—not boil!—until it thickens slightly, about 3 minutes.
- Cheese time! Reduce heat to low and sprinkle in parmesan gradually, stirring constantly until melted and smooth.
- Bring it all together: Toss in drained pasta and stir until every curl is coated. If sauce seems thick, add a splash of pasta water to loosen it up.
Cooking the Chicken
Here’s my golden rule: medium heat is your friend! Too hot and the butter burns, too low and chicken stews instead of browns. Cook cubes undisturbed for 2 minutes per side until no pink remains—about 6-8 minutes total. Cut one open to check—juices should run clear.
Preparing the Parmesan Sauce
Low and slow wins the race here. After adding cream, keep the heat at a gentle simmer—you want tiny bubbles around the edges, not a rolling boil. When you drag a spoon through the sauce, it should leave a trail that slowly fills in. That’s your cue to add cheese!
If you enjoy bold, creamy pasta dishes with a hint of spice, you’ll definitely want to try our fan-favorite Creamy Cajun Chicken Linguine. It’s another irresistible option that balances creamy textures with just the right amount of heat for Cajun food lovers.
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Creamy Garlic Butter Chicken And Rotini In Parmesan Sauce
- Total Time: 30 mins
- Yield: 4 servings
- Diet: Low Lactose
Description
A rich and creamy garlic butter chicken with rotini pasta in a parmesan sauce. This dish is flavorful, comforting, and easy to make.
Ingredients
- 2 boneless, skinless chicken breasts, cubed
- 8 oz rotini pasta
- 3 tbsp butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 1 tbsp chopped fresh parsley
Instructions
- Cook rotini pasta according to package instructions. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add chicken and cook until browned and fully cooked, about 6-8 minutes.
- Add minced garlic and sauté for 1 minute until fragrant.
- Pour in heavy cream, stirring continuously. Bring to a gentle simmer.
- Add parmesan cheese, salt, black pepper, and red pepper flakes. Stir until the sauce thickens slightly.
- Toss in the cooked rotini and mix well to coat with the sauce.
- Garnish with chopped parsley and serve immediately.
Notes
- For extra flavor, add 1/2 tsp Italian seasoning.
- Substitute half-and-half for heavy cream for a lighter version.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Tips for Perfect Creamy Garlic Butter Chicken and Rotini
After making this dish more times than I can count, here are my absolute must-know tricks for getting it just right every single time:
- Save that pasta water! The starchy liquid is liquid gold for adjusting your sauce’s consistency – just a tablespoon or two can bring everything together perfectly.
- Freshly grate your parmesan. The pre-shredded stuff contains anti-caking agents that make the sauce grainy. Take the extra minute to grate it yourself – you’ll taste the difference!
- Undercook your pasta by 1 minute. It’ll finish cooking in the sauce, staying perfectly al dente instead of turning mushy.
- Let the chicken rest before cutting. Giving those cubes 5 minutes after cooking keeps them juicy when you add them back to the sauce.
- Taste as you go! The beauty of this dish is you can adjust seasoning right up until serving – more salt? Extra pepper? Make it yours.
Serving Suggestions
This creamy garlic butter chicken and rotini is a meal on its own, but I love pairing it with garlic bread for dipping or a crisp green salad to balance the richness. Don’t forget a sprinkle of extra parsley or a pinch of lemon zest for a fresh finish!
Storing and Reheating Creamy Garlic Butter Chicken and Rotini
Leftovers? Lucky you! Store them in an airtight container in the fridge for up to 3 days. For longer storage, freeze portions for 1 month (though the pasta texture changes slightly). When reheating, go low and slow on the stovetop with a splash of milk to bring the sauce back to life. Microwaving works in a pinch, but stir every 30 seconds to prevent that dreaded “separated sauce” look.
Nutritional Information
Just so you know what you’re diving into: Each serving of this creamy garlic butter chicken and rotini clocks in at about 520 calories. You’re looking at 28g fat (16g saturated), 35g carbs, and a solid 32g protein per bowl. Remember, these are estimates – your exact numbers will dance a bit depending on your exact ingredients and portion sizes. But hey, when something tastes this good, who’s counting?
For more creamy pasta inspiration, delicious dinner ideas, and trending recipes, make sure to follow us on Pinterest at SconesRecipe. You’ll find endless comfort food favorites and new creations to try!
FAQs About Creamy Garlic Butter Chicken and Rotini
Can I use another pasta shape?
Absolutely! While rotini’s cute curls catch sauce beautifully, penne, farfalle, or even spaghetti work fine. Just remember – shorter pastas mix easier with the chicken chunks.
Is there a dairy-free version?
You bet! Swap butter for olive oil, use coconut cream instead of dairy cream, and nutritional yeast or vegan parmesan for cheese. It won’t taste identical, but still deliciously creamy.
How do I avoid clumpy sauce?
Two secrets: keep the heat low when adding cheese, and stir like your dinner depends on it (because it kinda does!). If lumps form, whisk vigorously – they’ll usually surrender.
Try This Creamy Garlic Butter Chicken and Rotini Tonight!
Listen, I know you’re going to love this recipe as much as my family does – it’s seriously that good. The way the creamy parmesan sauce clings to every twist of pasta? The garlicky butter-kissed chicken? Pure comfort in a bowl. So what are you waiting for? Grab those ingredients and make it tonight! And when you do, I’d love to see your masterpiece – tag me on social media so I can cheer you on. Trust me, once you taste that first forkful, you’ll understand why this dish has been my weeknight hero for years. Happy cooking!