This Creamy Garlic Butter Chicken & Rotini in Parmesan Sauce is pure comfort in a skillet. Tender chicken, rich garlic butter, and rotini pasta all tossed in a velvety Parmesan cream sauce quick enough for weeknights, but indulgent enough to impress.
Ingredients
- 12 oz rotini pasta
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 lb boneless, skinless chicken breast, diced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 cup chicken broth
- 1 ½ cups heavy cream
- 1 cup grated Parmesan cheese
- ½ teaspoon red pepper flakes (optional, for a little heat)
- ¼ cup chopped fresh parsley (for garnish)
Instructions
- Cook the Pasta
Bring a large pot of salted water to a boil and cook the rotini according to package instructions. Drain and set aside. - Sauté the Chicken
In a large skillet, melt the butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
Add the diced chicken, season with salt, pepper, and Italian seasoning. Cook for 5–6 minutes, or until chicken is golden and cooked through. - Make the Creamy Sauce
Pour in the chicken broth and heavy cream, stirring to combine. Bring to a gentle simmer.
Stir in the grated Parmesan cheese and red pepper flakes (if using), and cook for 2–3 minutes, until the sauce thickens slightly. - Combine Everything
Add the cooked rotini to the skillet and toss to coat the pasta evenly in the sauce. Let it simmer for 2 more minutes. - Garnish and Serve
Remove from heat, sprinkle with chopped parsley, and serve warm.
Variation
- Swap the Protein
Instead of chicken breast, try using boneless chicken thighs for a juicier, richer bite. You can also substitute with shrimp for a seafood twist, or even crispy pancetta or bacon for added smokiness. - Go Veggie
Make it vegetarian by replacing the chicken with sautéed mushrooms, zucchini, or roasted cauliflower. These add texture and umami, and pair beautifully with the creamy Parmesan sauce. - Try a Different Pasta
While rotini holds the sauce well, you can use penne, rigatoni, or even fettuccine. Just keep in mind the cooking times may vary slightly depending on the pasta type.
Cooking Notes
- Don’t Overcook the Pasta
Cook your rotini just to al dente since it will continue to cook slightly when mixed with the hot sauce. Overcooked pasta can become mushy once combined. - Grate Your Own Parmesan
Pre-grated Parmesan often contains anti-caking agents that prevent smooth melting. Freshly grated Parmesan melts better and gives a richer, more authentic flavor. - Simmer Gently, Not Vigorously
Once the cream and broth are added, keep the sauce at a gentle simmer. Boiling can cause the cream to separate and the sauce to become too thick or oily.
Serving Suggestions
- Serve with a Side of Greens
A crisp arugula salad with lemon vinaigrette or a side of garlicky sautéed spinach adds freshness and balance to the richness of the dish. - Add a Crunch
Pair with warm, crusty garlic bread or toasted ciabatta. It’s perfect for soaking up that luscious Parmesan sauce at the bottom of your bowl. - Make It a Date-Night Dinner
Plate the pasta in shallow bowls, sprinkle with extra Parmesan, parsley, and a drizzle of olive oil. Serve with a glass of white wine like Pinot Grigio or Chardonnay for a cozy, restaurant-style meal at home.
Tips
- Prep Ingredients Before You Start
Since the cooking process moves quickly once you start, have everything chopped, measured, and ready to go. This keeps things smooth and stress-free. - Use Room Temperature Chicken
Let your diced chicken sit out for 10–15 minutes before cooking. It sears more evenly and prevents the meat from becoming tough. - Adjust Consistency as Needed
If the sauce is too thick, stir in a splash of pasta water or extra broth to loosen it. Too thin? Let it simmer a bit longer, or add a touch more cheese for thickness.
Prep Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutritional Information (Per Serving)
- Calories: ~690 kcal
- Protein: 39 g
- Sodium: 720 mg
Frequently Asked Questions
- Can I use milk instead of heavy cream?
Yes, you can substitute whole milk or half-and-half for a lighter sauce, but the texture will be thinner and less creamy. For a richer result with less fat, try using evaporated milk or a mix of milk and a tablespoon of cream cheese. - Can I make this dish ahead of time?
Absolutely! Prepare the full dish, let it cool completely, and store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of cream, milk, or broth to loosen the sauce. - How can I make this gluten-free?
Simply swap the rotini with your favorite gluten-free pasta. Just be sure not to overcook it, as gluten-free varieties can become mushy more quickly. - Will this freeze well?
While it’s best fresh, you can freeze it. The cream sauce may separate slightly upon thawing, but reheating slowly on the stovetop and stirring well usually brings it back together. Freeze in an airtight container for up to 2 months.
Conclusion
Creamy Garlic Butter Chicken & Rotini in Parmesan Sauce is one of those foolproof, soul-warming meals that hits the spot every time. With tender chicken, buttery garlic, and a dreamy Parmesan sauce clinging to every swirl of rotini, it’s comfort food at its finest. Whether you’re cooking for a crowd or just treating yourself, this dish is sure to satisfy with minimal fuss and maximum flavor.
Print
Creamy Parmesan Rotini with Garlic Butter Chicken
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Creamy Garlic Butter Chicken & Rotini in Parmesan Sauce is pure comfort in a skillet. Tender chicken, rich garlic butter, and rotini pasta all tossed in a velvety Parmesan cream sauce quick enough for weeknights, but indulgent enough to impress.
Ingredients
Scale
- 12 oz rotini pasta
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 lb boneless, skinless chicken breast, diced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 cup chicken broth
- 1 ½ cups heavy cream
- 1 cup grated Parmesan cheese
- ½ teaspoon red pepper flakes (optional, for a little heat)
- ¼ cup chopped fresh parsley (for garnish)
Instructions
- Cook the Pasta
Bring a large pot of salted water to a boil and cook the rotini according to package instructions. Drain and set aside. - Sauté the Chicken
In a large skillet, melt the butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
Add the diced chicken, season with salt, pepper, and Italian seasoning. Cook for 5–6 minutes, or until chicken is golden and cooked through. - Make the Creamy Sauce
Pour in the chicken broth and heavy cream, stirring to combine. Bring to a gentle simmer.
Stir in the grated Parmesan cheese and red pepper flakes (if using), and cook for 2–3 minutes, until the sauce thickens slightly. - Combine Everything
Add the cooked rotini to the skillet and toss to coat the pasta evenly in the sauce. Let it simmer for 2 more minutes. - Garnish and Serve
Remove from heat, sprinkle with chopped parsley, and serve warm.
Notes
- Swap rotini with penne, farfalle, or fusilli if preferred.
- Add sautéed spinach, mushrooms, or sun-dried tomatoes for a veggie boost.
- For extra richness, stir in a tablespoon of cream cheese when adding Parmesan.
- Leftovers keep well in the fridge for 2–3 days—just reheat gently on the stove.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Pasta
- Method: Stovetop
- Cuisine: American, Italian-Inspired
Nutrition
- Serving Size: 1 ¼ cups
- Calories: ~690 kcal
- Sugar: 2 g
- Sodium: 720 mg
- Fat: 38 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: <0.5 g
- Carbohydrates: 47 g
- Fiber: 2 g
- Protein: 39 g
- Cholesterol: 165 mg
Keywords: creamy chicken pasta, garlic butter chicken, parmesan rotini, easy chicken dinner