Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce

This creamy garlic butter chicken and rotini in parmesan sauce is a rich, comforting dish that blends tender chicken with a luscious parmesan cream sauce and perfectly cooked rotini pasta. Every bite is a harmony of savory, cheesy, and garlicky goodness—perfect for a cozy dinner at home.

Why You’ll Love This Recipe

I love how indulgent yet easy this recipe is. The garlic butter adds a depth of flavor that feels like it took hours, but the dish actually comes together quickly. The rotini pasta holds the creamy parmesan sauce beautifully, and the chicken is juicy and flavorful. Whether I’m cooking for my family or meal prepping for the week, this recipe is always a hit. It’s also versatile—easy to dress up or down with ingredients I already have on hand.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Chicken breast or thighs, cut into bite-sized pieces

• Olive oil

• Butter

• Garlic cloves, minced

• Rotini pasta

• Heavy cream

• Chicken broth

• Freshly grated parmesan cheese

• Salt and pepper

• Fresh parsley for garnish (optional)

directions

1. I start by cooking the rotini pasta according to package instructions until al dente. Then, I drain and set it aside.

2. In a large skillet, I heat some olive oil and butter over medium-high heat.

3. I season the chicken with salt and pepper, then sauté until golden brown and cooked through. Once done, I transfer the chicken to a plate.

4. In the same skillet, I melt more butter and add the minced garlic, cooking until fragrant.

5. I pour in the chicken broth and heavy cream, bringing it to a gentle simmer.

6. I stir in the parmesan cheese and continue to simmer until the sauce thickens slightly.

7. I return the chicken to the pan and toss in the cooked rotini, coating everything in the creamy parmesan sauce.

8. I garnish with chopped parsley before serving.

Servings and timing

This recipe serves 4 people. It takes about 10 minutes to prep and 25 minutes to cook, making it a great 35-minute meal for busy nights.

Variations

• I sometimes add spinach or sun-dried tomatoes for extra color and flavor.

• For a spicier kick, I toss in red pepper flakes or a splash of hot sauce.

• If I want to lighten it up, I swap the heavy cream with half-and-half or a mix of milk and Greek yogurt.

• I’ve also made this with penne or fusilli pasta when rotini wasn’t available—it still works great!

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the stovetop over low heat with a splash of milk or broth to loosen the sauce. The microwave also works, but I stir halfway through to heat evenly and keep the texture creamy.

FAQs

How can I make the sauce thicker?

I let the sauce simmer a little longer so it reduces naturally. If needed, I stir in a bit more grated parmesan or a teaspoon of cornstarch dissolved in cold water.

Can I use pre-cooked chicken?

Yes, I’ve used rotisserie chicken before. I just add it during the last step to heat through without overcooking.

Is there a substitute for heavy cream?

I’ve used half-and-half or a mix of milk and a tablespoon of butter in a pinch. The sauce is slightly lighter but still delicious.

Can I make this ahead of time?

Yes, I sometimes make it a day in advance and reheat gently on the stovetop with extra broth or milk to bring back the creaminess.

What other pasta shapes work well?

Any short pasta like penne, fusilli, or farfalle works well. I just make sure it holds the sauce nicely.

Conclusion

Creamy garlic butter chicken and rotini in parmesan sauce is a quick, satisfying meal that feels like a treat every time I make it. The flavors are rich and comforting, and it’s easy to adapt with whatever ingredients I have on hand. Whether I’m feeding a crowd or just myself, this dish never disappoints.