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Creamy garlic butter chicken with rotini in parmesan sauce, garnished and ready to serve.

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.