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
