Introduction
Creamy, garlicky, and packed with comforting flavor, this dish is the ultimate weeknight indulgence. Tender seared chicken breasts sit atop a bed of perfectly cooked rotini, all drenched in a rich Parmesan cream sauce that clings to every twist of the pasta. It’s hearty, elegant, and fast enough to make any night feel special.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup chicken broth
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 8 oz rotini pasta
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Pasta: Boil rotini in salted water according to package directions until al dente. Drain and set aside.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Cook 6–7 minutes per side until golden and cooked through. Set aside to rest, then slice.
- Make the Sauce: In the same skillet, sauté garlic for 1 minute until fragrant. Pour in chicken broth and bring to a simmer. Lower heat and stir in cream, Parmesan, and Italian seasoning. Whisk until smooth and creamy.
- Combine: Add rotini to the sauce and stir to coat. Thin with extra broth if needed.
- Serve: Top creamy rotini with sliced chicken and a sprinkle of fresh parsley. Serve warm.
Variation
- Swap the Protein: Instead of chicken breasts, try boneless chicken thighs for a richer, juicier flavor. You can also use cooked shrimp or sliced turkey breast for a different twist that still pairs well with the creamy garlic sauce.
- Add Vegetables: Stir in sautéed spinach, sun-dried tomatoes, or steamed broccoli to boost the nutrition and add color and texture to the dish. These additions blend beautifully with the Parmesan cream and garlic.
- Make It a Bake: After mixing the pasta and sauce, transfer everything to a baking dish, top with more Parmesan or mozzarella, and bake at 375°F for 10–15 minutes until bubbly and golden on top for a cozy baked version.
Cooking Notes
- Don’t Overcook the Pasta: Rotini should be just al dente before mixing into the sauce. Overcooking will make it too soft and can cause it to break apart when tossed with the creamy sauce.
- Deglaze the Pan: After removing the chicken, scraping up the browned bits with the broth adds deep flavor to the sauce it’s an easy chef trick that brings dimension.
- Let the Sauce Simmer Gently: After adding the cream and cheese, keep the heat low to avoid curdling or breaking the sauce. A slow simmer ensures a smooth, velvety texture.
Serving Suggestions
- Serve with Garlic Bread: A warm, crusty garlic bread is perfect for soaking up every last bit of that luscious Parmesan sauce no drop left behind!
- Pair with a Fresh Green Salad: A crisp arugula or romaine salad with a light vinaigrette helps balance the richness of the dish and adds a refreshing contrast.
- Plate Family Style: Serve the rotini in a large pasta bowl and layer the sliced chicken on top for a beautiful centerpiece presentation that invites everyone to dig in.
Tips
- Grate Your Own Parmesan: Pre-shredded cheese often has anti-caking agents that affect melting. Grating fresh Parmesan gives you a smoother sauce and bolder flavor.
- Use a Meat Thermometer: Chicken is perfectly cooked at 165°F (74°C). Using a thermometer prevents overcooking and ensures juicy, tender meat every time.
- Thin the Sauce as Needed: If the sauce thickens too much while sitting, add a splash of warm chicken broth or pasta water to bring it back to a silky consistency without diluting the flavor.
Prep Time:
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Nutritional Information (Per Serving)
- Calories: 590 kcal
- Protein: 45 g
- Sodium: 610 mg
Frequently Asked Questions
-
Can I use a different type of pasta instead of rotini?
Yes! Penne, fusilli, or farfalle all work well and hold onto the creamy sauce beautifully. Just be sure to cook them to al dente for the best texture. -
Is it okay to use milk instead of heavy cream?
You can, but the sauce will be thinner and less rich. For a lighter option that still offers creaminess, try half-and-half or add a bit of cream cheese to thicken the sauce. -
Can I make this dish ahead of time?
Absolutely. Cook everything as directed, then store in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of broth or cream to loosen the sauce. -
How do I make it gluten-free?
Swap the rotini for a gluten-free pasta of your choice, and make sure your chicken broth and Parmesan are certified gluten-free. The rest of the ingredients are naturally gluten-free.
Conclusion
This Creamy Garlic Butter Chicken & Rotini in Parmesan Sauce is the definition of comfort food made easy. It combines simple ingredients with bold flavors to create a restaurant-style dinner right in your kitchen. Whether you’re feeding your family or treating yourself, this dish is sure to earn a spot in your weekly rotation. 🍽️
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Creamy Garlic Butter Chicken & Rotini in Parmesan Sauce
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Creamy, garlicky, and packed with comforting flavor, this dish is the ultimate weeknight indulgence. Tender seared chicken breasts sit atop a bed of perfectly cooked rotini, all drenched in a rich Parmesan cream sauce that clings to every twist of the pasta. It’s hearty, elegant, and fast enough to make any night feel special.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup chicken broth
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 8 oz rotini pasta
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Pasta: Boil rotini in salted water according to package directions until al dente. Drain and set aside.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Cook 6–7 minutes per side until golden and cooked through. Set aside to rest, then slice.
- Make the Sauce: In the same skillet, sauté garlic for 1 minute until fragrant. Pour in chicken broth and bring to a simmer. Lower heat and stir in cream, Parmesan, and Italian seasoning. Whisk until smooth and creamy.
- Combine: Add rotini to the sauce and stir to coat. Thin with extra broth if needed.
- Serve: Top creamy rotini with sliced chicken and a sprinkle of fresh parsley. Serve warm.
Notes
- For extra depth, use a mix of Parmesan and Romano cheese.
- Be sure not to overcook the garlic it should be fragrant but not browned.
- Letting the chicken rest before slicing helps keep it juicy.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, Pasta
- Method: Stovetop
- Cuisine: American-Italian
Nutrition
- Serving Size: 1 plate
- Calories: 590 kcal
- Sugar: 2 g
- Sodium: 610 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 135 mg
Keywords: creamy chicken pasta, garlic butter chicken, Parmesan rotini, comfort food pasta, chicken pasta dinner