Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce is the ultimate cozy, satisfying pasta dish. Tender, golden chicken bites are smothered in a rich, garlicky butter sauce with plenty of Parmesan, all tossed with perfectly cooked rotini pasta. It’s a one-pan comfort meal that I keep coming back to again and again.
Why You’ll Love This Recipe
I love this recipe because it’s creamy, flavorful, and easy enough for a weeknight dinner but rich enough to feel special. The garlic butter adds depth, the Parmesan brings that savory, cheesy edge, and the rotini captures all the delicious sauce in its spirals. It’s a family favorite that never fails to impress.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
rotini pasta
boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
olive oil
unsalted butter
garlic, minced
heavy cream
chicken broth
Parmesan cheese, freshly grated
Italian seasoning
salt and pepper
optional: red pepper flakes, chopped parsley (for garnish)
directions
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I cook the rotini pasta in salted water according to the package directions, then drain and set aside.
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While the pasta cooks, I season the chicken with salt, pepper, and Italian seasoning.
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In a large skillet, I heat olive oil and cook the chicken over medium-high heat until golden and cooked through, about 6–8 minutes. I remove it from the pan and set it aside.
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In the same skillet, I melt the butter and sauté the garlic until fragrant, about 1 minute.
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I pour in the chicken broth and heavy cream, stirring to combine. I let the sauce simmer for 3–4 minutes until slightly thickened.
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I stir in the Parmesan cheese until melted and smooth.
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I return the cooked chicken to the pan, along with the drained rotini, and toss everything together until well coated.
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I let it simmer for another 2 minutes to heat through, then garnish with chopped parsley and a sprinkle of red pepper flakes if I want a little heat.
Servings and timing
This recipe makes about 4–6 servings. Prep time is 10–15 minutes, and cook time is 20 minutes—ready in around 30 minutes total.
Variations
Sometimes I add spinach or sun-dried tomatoes for extra color and flavor. I’ve also swapped the rotini for penne or fettuccine depending on what I have. For a lighter version, I use half-and-half or a mix of milk and cream. When I want more richness, I add a touch of cream cheese or a squeeze of lemon juice for balance.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stove with a splash of cream or broth to loosen the sauce. It also reheats well in the microwave in short bursts, stirring in between.
FAQs
Can I use pre-cooked or rotisserie chicken?
Yes, I’ve tossed in shredded cooked chicken during the final step and it works perfectly for a shortcut version.
Is this dish spicy?
Not unless I add red pepper flakes. I can adjust the heat based on personal preference.
Can I use milk instead of cream?
I can, but the sauce will be thinner. I’ve thickened it with a bit of flour or cheese to compensate.
What’s the best Parmesan to use?
Freshly grated Parmesan melts better and gives a richer flavor than pre-shredded varieties.
Can I freeze this pasta?
I don’t recommend freezing it with cream sauce, as it can separate when thawed. It’s best enjoyed fresh or within a few days.
Conclusion
Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce is everything I want in a comfort food dish—rich, cheesy, and loaded with flavor. It’s easy to make, customizable, and perfect for feeding a hungry crowd or enjoying leftovers the next day. Whether I make it for a quiet dinner or a cozy gathering, this dish always satisfies.
Print
Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4–6 servings
- Category: Main Course
- Method: Stovetop / One-Pan
- Cuisine: American
Description
Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce is the ultimate one-pan pasta dish featuring tender chicken, garlicky butter, and rich Parmesan cream sauce. This easy weeknight dinner is cozy, satisfying, and packed with bold flavors. With rotini pasta to soak up all the creamy goodness, this garlic butter chicken pasta is a comforting classic you’ll want to make again and again.
Ingredients
- 12 oz rotini pasta
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 3/4 cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- Optional: red pepper flakes (to taste), chopped parsley (for garnish)
Instructions
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Cook rotini in salted water according to package directions. Drain and set aside.
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Season chicken with salt, pepper, and Italian seasoning.
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In a large skillet, heat olive oil over medium-high heat. Cook chicken until golden and cooked through, 6–8 minutes. Remove and set aside.
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In the same skillet, melt butter and sauté garlic for 1 minute until fragrant.
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Stir in chicken broth and heavy cream. Let simmer for 3–4 minutes until slightly thickened.
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Add Parmesan cheese, stirring until melted and smooth.
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Return chicken and rotini to the skillet. Toss to coat everything in the sauce.
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Simmer for 2 more minutes to heat through. Garnish with parsley and red pepper flakes if desired.
Notes
- Add spinach or sun-dried tomatoes for extra flavor and color.
- Substitute penne or fettuccine if you don’t have rotini.
- For a lighter version, use half-and-half or a mix of milk and cream.
- Cream cheese adds richness, and a squeeze of lemon brightens the flavor.
- Use freshly grated Parmesan for best texture and taste
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