Creamy Garlic Butter Chicken & Rotini in Parmesan Sauce Recipe – Cozy, Creamy Comfort in One Pan

Introduction

There’s a smell that always takes me back: garlic sizzling in butter, warm cream lifting into the air, and pasta twirling in a glossy sauce. Tonight’s dinner is my own little hug — Creamy Garlic Butter Chicken & Rotini in Parmesan Sauce — and it makes the kitchen feel like Sunday. If you love bold, comforting pasta, you might also enjoy this Creamy Cajun Chicken Linguine I tested last month. Tonight, I’ll show you how to make this cozy, creamy dish step by step, with tips I learned from late-night cooking experiments and family feedback.

Why You’ll Love It

• Quick and easy to make — weeknight-friendly but special enough for guests.
• Comforting homemade flavor — garlicky, buttery, and satisfying.
• Made with simple ingredients you likely already have.
• Great for any occasion — dinner with family, a quiet night in, or meal-prep for the week.
• Always a crowd-pleaser — creamy sauce hugs every rotini twist.

Ingredients You’ll Need

• 1.25 lbs boneless, skinless chicken breasts, cut into strips
• 1 tbsp olive oil — a neutral oil keeps the butter from burning
• 2 tbsp butter — use unsalted butter so you control the salt
• 3 cloves garlic, minced — fresh garlic gives that extra flavor boost
• 1 tsp Italian seasoning
• Salt & black pepper, to taste
• 12 oz rotini pasta
• 1½ cups heavy cream
• ½ cup grated Parmesan cheese (plus extra for garnish)
• ½ tsp garlic powder (optional, for extra garlic punch)
• ½ tsp red pepper flakes (optional, for mild heat)
• ½ cup reserved pasta water (if needed to loosen sauce)
• Fresh parsley, chopped (optional garnish)
• Extra Parmesan (optional garnish)
• Light drizzle of melted butter (optional garnish)

A little note: if you like an extra garlic kick, add the optional garlic powder; and if you want more tang, mix in a squeeze of lemon when plating.

How to Make It

1. Boil the rotini in generously salted water until just al dente — about 8–10 minutes. Then, scoop out and save ½ cup of the starchy pasta water before you drain; that little liquid is gold for adjusting the sauce.
2. Meanwhile, season your chicken strips with salt, pepper, and Italian seasoning. Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add the minced garlic, and in about 30 seconds you’ll smell that warm, toasty garlic aroma — that’s when you know it’s right.
3. Add the chicken strips and let them sear without fussing; you’ll hear a soft sizzle and see golden edges in about 3–5 minutes per side. Then remove the chicken to a plate and rest it for a minute so the juices settle.
4. Lower the heat to medium, then melt the remaining butter in the same skillet. Pour in the heavy cream and bring it to a gentle simmer while stirring. Next, stir in the Parmesan until the sauce goes glossy and smooth. If you’re using garlic powder or red pepper flakes, add them now. If the sauce feels too thick, add a splash of the reserved pasta water and stir until it loosens.
5. Add the cooked rotini to the sauce and toss so every twist and crevice gets coated. Then return the chicken strips to the skillet and fold them in gently. Taste, and adjust salt and pepper. You’re aiming for a rich, silky sauce that clings to the pasta.
6. Plate the dish in warm bowls, sprinkle chopped parsley and extra Parmesan on top, and, if you want, add a light drizzle of melted butter for an indulgent finish.

While you cook, if you want some ideas for pairing, try a garlic-forward protein like those tasty creamy garlic sauce steak recipes I love — they share that same cozy garlic vibe.

SERVING

Kitchen Tips

• Save time: slice your chicken and mince garlic the night before so dinner comes together in under 25 minutes.
• Fix for curdled sauce: if the cream looks grainy, lower the heat and whisk in a tablespoon of reserved pasta water until silky.
• Flavor twist: for a smoky edge, stir in a teaspoon of smoked paprika or swap red pepper flakes for chopped sun-dried tomatoes. Also, if you enjoy bolder bites, try a similar idea with grilled chicken bites with creamy garlic sauce for a charred note.

Serving Ideas

• Serve this at a family dinner, a cozy date night, or when friends stop by unexpectedly.
• Pair with a crisp green salad, roasted broccoli, or simple garlic bread to mop up the sauce.
• For a holiday twist, toss in some roasted mushrooms and baby spinach for color and depth.
• If you like, finish with a flick of olive oil and extra Parmesan for a glossy, savory sheen. Also, for a fusion meal idea, try this with sides inspired by Cajun garlic butter steak with cheesy tortellini for bold flavors.

Storing & Leftovers

• Fridge: Store in an airtight container for up to 3 days.
• Reheat: Gently warm in a skillet with a splash of milk or reserved pasta water to revive the sauce.
• Leftover idea: Toss cooled Creamy Garlic Butter Chicken & Rotini in Parmesan Sauce into a warm pan, add an egg, and make a creamy pasta hash — or stuff into wraps for an easy lunch. For more cozy make-ahead dinners, check out my Creamy Butter Chicken recipe which reheats beautifully.

FAQs

Q: Can I make this ahead of time?
A: Definitely! It often tastes even better the next day once flavors meld. Reheat gently with a splash of water or cream.

Q: Can I swap any ingredients?
A: Of course — swap chicken for turkey or cooked shrimp, and use your favorite pasta shape. This recipe is forgiving.

Q: What’s the best way to serve it?
A: Serve straight from the pan while it’s warm and aromatic; the sauce is at its creamiest then.

Q: How do I know it’s perfectly cooked?
A: Look for golden chicken edges and a fragrant garlic-butter scent — the meat should be cooked through but still juicy.

(And yes, this Creamy Garlic Butter Chicken & Rotini in Parmesan Sauce keeps its charm whether you make it fresh or reheat leftovers.)

Final Thoughts

Cooking this dish always makes the house smell like comfort and makes me feel like I’m giving someone a warm plate and a hug. It’s simple, forgiving, and full of small pleasures — the soft twirl of rotini, the glossy Parmesan sauce, and that final sprinkle of fresh parsley. So, next time you want something cozy and reliable, try my Creamy Garlic Butter Chicken & Rotini in Parmesan Sauce and make it your own with a little extra garlic or a pinch of red pepper flakes.

Conclusion

For another take on a garlicky, creamy chicken pasta, check out this Creamy Garlic Parmesan Chicken Pasta – Simply Scratch Made recipe which inspired a few flavor ideas. Also, if you like one-pan dinners with big flavor, this Garlic Parmesan Chicken and Pasta (One-Pan) is a great reference for streamlined weeknight cooking.

Creamy Garlic Butter Chicken & Rotini in Parmesan Sauce

A comforting, creamy pasta dish featuring garlic butter chicken and rotini in a rich Parmesan sauce, perfect for any dinner occasion.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Comfort Food, Italian

Calories: 600

Ingredients Method Notes

Ingredients

  

For the Chicken

• 1.25 lbs boneless, skinless chicken breasts, cut into strips
• 1 tbsp olive oil a neutral oil keeps the butter from burning
• 2 tbsp unsalted butter control the salt
• 3 cloves garlic, minced fresh garlic gives that extra flavor boost
• 1 tsp Italian seasoning

For the Pasta

• 12 oz rotini pasta

For the Sauce

• 1.5 cups heavy cream
• 0.5 cup grated Parmesan cheese plus extra for garnish
• 0.5 tsp garlic powder optional, for extra garlic punch
• 0.5 tsp red pepper flakes optional, for mild heat
• 0.5 cup reserved pasta water if needed to loosen sauce
• Fresh parsley, chopped optional garnish
• Extra Parmesan optional garnish
• Light drizzle of melted butter optional garnish

Method

 

Cooking the Pasta

1. Boil the rotini in generously salted water until just al dente, about 8–10 minutes. Save ½ cup of the starchy pasta water before draining.

Cooking the Chicken

1. Meanwhile, season chicken strips with salt, pepper, and Italian seasoning.
2. Heat olive oil and 1 tbsp of butter in a large skillet over medium-high heat.
3. Add the minced garlic and sauté for about 30 seconds until fragrant.
4. Add chicken strips and sear until golden, about 3–5 minutes per side. Remove chicken to a plate.

Making the Sauce

1. Lower heat to medium, melt remaining butter in the same skillet.
2. Pour in heavy cream and bring to a gentle simmer while stirring.
3. Stir in Parmesan until the sauce is glossy and smooth; add garlic powder and red pepper flakes if using.
4. If sauce is too thick, add a splash of reserved pasta water and stir.

Combining Everything

1. Add cooked rotini to the sauce and toss to coat every twist.
2. Return chicken to skillet and fold in gently. Adjust salt and pepper.
3. Plate in warm bowls, sprinkle with parsley, extra Parmesan, and drizzle with melted butter if desired.

Notes

To save time, slice chicken and mince garlic the night before. For curdled sauce, whisk in reserved pasta water if grainy. For flavor variations, consider adding smoked paprika or sun-dried tomatoes.