Creamy Garlic Butter Chicken & Rotini in Parmesan Sauce Recipe – Cozy, buttery pasta for weeknight comfort

Introduction

The kitchen fills with warm garlic and butter as the rotini boils; that scent always feels like a hug. I still remember the first time I made Creamy Garlic Butter Chicken & Rotini in Parmesan Sauce — the way the sauce clung to each spiral made everyone pause. This always takes me back to Sunday dinners. If you love rich pasta with a simple prep, you might also enjoy my take on creamy Cajun chicken linguine for a spicier night.

Why You’ll Love This

• Ready in about 30 minutes, so it’s great for weeknights.
• Kid-friendly and comforting, yet grown-up enough for guests.
• Uses pantry staples and one skillet for less cleanup.
• Keeps well for lunches and tastes even better reheated.

Quick Recipe Snapshot

• Servings: 4
• Prep time: 10 minutes
• Cook time: 20 minutes
• Total time: 30 minutes
• Skill level: Easy
• Taste: savory + buttery

Trust me — follow the steps and you’ll get a silky sauce that hugs every noodle.

Ingredients You’ll Need

• 1.25 lbs boneless, skinless chicken breasts, cut into strips
• 1 tbsp olive oil
• 2 tbsp butter (for searing)
• 3 cloves garlic, minced
• 1 tsp Italian seasoning
• Salt & black pepper, to taste
• 12 oz rotini pasta
• 2 tbsp butter (for sauce)
• 1.5 cups heavy cream
• 1/2 cup grated Parmesan cheese (plus extra for garnish)
• 1/2 tsp garlic powder (optional)
• 1/2 tsp red pepper flakes (optional)
• 1/2 cup reserved pasta water (if needed)
• Fresh parsley, chopped (for garnish)
• Extra Parmesan (for garnish)
• Light drizzle of melted butter (for garnish)

Chef notes:

• Fresh garlic = bigger flavor.
• Unsalted butter helps control salt.
• Reserve pasta water for silky sauce.
• Use real Parmesan, not pre-shredded.

How to Make It

1. First, bring a large pot of salted water to a boil and add the rotini. Cook until al dente, about 8–10 minutes. Reserve 1/2 cup of the pasta water, then drain and set the pasta aside.
2. Meanwhile, season the chicken strips with salt, pepper, and Italian seasoning. Heat 1 tbsp olive oil and 2 tbsp butter in a large skillet over medium-high.
3. Next, add the minced garlic and cook until fragrant, about 30 seconds — don’t let it brown. Then add the chicken in a single layer. You should hear a steady sizzle.
4. Sear the chicken until the edges turn golden and the centers reach 165°F, about 3–4 minutes per side depending on strip thickness. Remove the chicken and tent it on a plate.
5. In the same skillet, lower the heat to medium, melt 2 tbsp butter, then pour in 1.5 cups heavy cream. Stir and bring to a gentle simmer; you’ll see tiny bubbles at the edges.
6. Slowly stir in 1/2 cup grated Parmesan until the sauce smooths and thickens. If the sauce seems heavy, add a splash of the reserved pasta water to loosen it. Season with garlic powder and red pepper flakes if you like.
7. Add the rotini to the sauce and toss so every spiral glistens. Then return the chicken to the skillet and fold gently until everything warms through and the sauce clings to the pasta.
8. Finally, plate with a sprinkle of parsley and extra Parmesan. For a buttery finish, drizzle a little melted butter over the top and serve immediately.

I call this my go-to because it hits all the cozy notes without fuss.

Kitchen Tips (From My Kitchen)

1. Time-saver: Cut the chicken into thin strips so it cooks fast and evenly.
2. Common mistake + fix: If the sauce separates, whisk in a tablespoon of reserved pasta water until it comes back together.
3. Simple variation: Swap red pepper flakes for a pinch of smoked paprika for a smoky twist and try grilled chicken bites for a charred flavor.

Serving Ideas

• Weeknight dinner: Serve with a green salad and crusty bread for sopping up sauce.
• Casual dinner party: Add roasted cherry tomatoes and lemon wedges for brightness.
• Brunch-ish twist: Pair with steamed asparagus and a light white wine.
• Holiday comfort: Serve alongside garlic roasted potatoes for extra heartiness.
• For inspiration with bolder flavors, consider a side like the Cajun garlic butter steak idea.

Garnish with parsley and extra Parmesan, and don’t skip the light butter drizzle for shine.

Storing & Leftovers

• Fridge: Store in an airtight container for up to 3 days.
• Freezer: Freeze in meal-sized portions for up to 2 months (thaw overnight in fridge).
• Reheat: Warm gently on the stove with a splash of cream or milk to revive the sauce.
  Leftover idea: Toss into a warm pasta bowl or wrap with greens for a hearty sandwich.

FAQs

Q: Can I make this ahead?
A: Yes — cook the pasta and chicken, store separately, then finish the sauce and combine when ready; this keeps textures better and makes dinner quick.

Q: What can I substitute for heavy cream?
A: You can use half-and-half mixed with a bit of cream cheese, but expect a slightly thinner sauce.

Q: How do I know the chicken is done?
A: Look for golden edges and an internal temp of 165°F; the juices should run clear and the meat feel springy.

Q: Can I freeze Creamy Garlic Butter Chicken & Rotini in Parmesan Sauce?
A: Yes, but the texture of pasta can change on thawing; freeze in portions and reheat gently so the sauce stays smooth for Creamy Garlic Butter Chicken & Rotini in Parmesan Sauce.

Final Thoughts

I love how this dish comes together: quick sear, simple sauce, and that final toss where everything becomes one. So, pull out your favorite skillet, keep the garlic close, and make it tonight — tweak it, share it, and make the recipe your own. Creamy Garlic Butter Chicken & Rotini in Parmesan Sauce

Conclusion

For a slightly different take on garlic-parmesan comfort, check out Creamy Garlic Parmesan Chicken Pasta – Simply Scratch Made for inspiration. Also, see this saved version for another home cook’s approach: Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce – Cooked.

Creamy Garlic Butter Chicken & Rotini in Parmesan Sauce

A comforting and creamy garlic butter chicken dish served with rotini pasta in a rich Parmesan sauce, perfect for weeknight dinners.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Italian

Calories: 600

Ingredients Method Notes

Ingredients

  

Chicken and Pasta

• 1.25 lbs boneless, skinless chicken breasts, cut into strips
• 12 oz rotini pasta Cook until al dente.
• 1 tbsp olive oil
• 2 tbsp butter (for searing)

Sauce

• 3 cloves garlic, minced Fresh garlic = bigger flavor.
• 1 tsp Italian seasoning
• 2 tbsp butter (for sauce)
• 1.5 cups heavy cream Can substitute with half-and-half mixed with cream cheese.
• 1/2 cup grated Parmesan cheese Plus extra for garnish.
• 1/2 tsp garlic powder Optional.
• 1/2 tsp red pepper flakes Optional.
• 1/2 cup reserved pasta water If needed to loosen sauce.

Garnish

• Fresh parsley chopped For garnish.
• Extra Parmesan for garnish
• Light drizzle of melted butter For garnish.

Method

 

Preparation

1. Bring a large pot of salted water to a boil and add the rotini. Cook until al dente, about 8–10 minutes. Reserve 1/2 cup of the pasta water, then drain and set the pasta aside.
2. Season the chicken strips with salt, pepper, and Italian seasoning.
3. Heat olive oil and 2 tbsp of butter in a large skillet over medium-high.

Cooking Chicken

1. Add the minced garlic and cook until fragrant, about 30 seconds — don’t let it brown.
2. Add the chicken in a single layer and sear until the edges turn golden and the centers reach 165°F, about 3–4 minutes per side.
3. Remove the chicken and tent it on a plate.

Making the Sauce

1. In the same skillet, lower the heat to medium, melt 2 tbsp of butter, then pour in heavy cream.
2. Stir and bring to a gentle simmer; you’ll see tiny bubbles at the edges.
3. Slowly stir in grated Parmesan until the sauce smooths and thickens. If the sauce seems heavy, add a splash of reserved pasta water.
4. Season with garlic powder and red pepper flakes if desired.

Combining

1. Add the rotini to the sauce and toss so every spiral glistens.
2. Return the chicken to the skillet and fold gently until everything warms through and the sauce clings to the pasta.
3. Plate with a sprinkle of parsley and extra Parmesan, and drizzle a little melted butter over the top to serve immediately.

Notes

For a smoky twist, swap red pepper flakes for smoked paprika. To store, keep in an airtight container for up to 3 days; for freezing, portions can be kept up to 2 months.