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Creamy Garlic Butter Chicken served with Rotini in Parmesan Sauce

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
Cook Time 15 minutes
Total Time 30 minutes
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.