Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce is a rich, comforting pasta dish that combines juicy chicken breasts with rotini pasta tossed in a velvety parmesan garlic cream sauce. It’s the perfect family-friendly dinner that comes together in under an hour, full of flavor, and worthy of any occasion from weeknight dinners to weekend indulgence.
Ingredients (Serves 4 to 6)
For the Chicken:
- 500 g (about 1 lb) boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Sauce:
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 500 ml (2 cups) heavy cream
- 100 ml (1/2 cup) chicken broth
- 80 g (3/4 cup) freshly grated Parmesan cheese
- Salt and pepper, to taste
- Optional: 1/2 teaspoon crushed red pepper flakes (for a kick)
For the Pasta:
- 300 g (10.5 oz) rotini pasta
- Salt, for boiling water
Garnish:
- Fresh parsley, chopped
- Extra grated Parmesan
Preparation Time
| Step | Time |
|---|---|
| Prep Ingredients | 15 minutes |
| Cook Pasta | 10 minutes |
| Cook Chicken | 10 minutes |
| Make Sauce | 10 minutes |
| Combine & Finish | 5 minutes |
| Total Time | 50 minutes |
Instructions
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add rotini pasta and cook until al dente according to package directions. Reserve 1/2 cup of pasta water. Drain and set aside.
2. Cook the Chicken:
In a large skillet over medium-high heat, add olive oil and butter. Season the chicken pieces with garlic powder, paprika, salt, and pepper. Add to the skillet and cook for 5-7 minutes until golden brown and cooked through. Remove chicken and set aside.
3. Make the Garlic Parmesan Sauce:
In the same skillet, reduce heat to medium. Add butter and minced garlic. Cook for 1 minute until fragrant. Stir in the flour and cook for 30 seconds to form a roux. Slowly whisk in heavy cream and chicken broth. Let it simmer for 3-4 minutes until it thickens.
4. Add Cheese:
Add grated Parmesan cheese and stir until melted and smooth. Season with salt, pepper, and optional crushed red pepper flakes.
5. Combine:
Return cooked chicken to the skillet along with cooked rotini. Toss everything to coat evenly. If the sauce is too thick, stir in a bit of the reserved pasta water until desired consistency is reached.
6. Serve:
Garnish with chopped parsley and extra Parmesan. Serve hot.
Tips & Variations
- Pasta Substitute: Penne or fusilli can be used instead of rotini.
- Cream Substitute: For a lighter version, use half-and-half or a mix of milk and cream.
- Add Veggies: Spinach, sun-dried tomatoes, or broccoli pair beautifully.
- Spicy Twist: Add more crushed red pepper flakes or a splash of hot sauce.
- Make It Ahead: The sauce and chicken can be made ahead and stored separately. Combine with freshly cooked pasta when ready to serve.
Suggested Sides
- Garlic bread or cheesy pull-apart rolls
- Simple green salad with lemon vinaigrette
- Steamed broccoli or roasted asparagus
Nutritional Information (Approximate per serving)
| Nutrient | Amount |
| Calories | 620 kcal |
| Protein | 35 g |
| Carbohydrates | 45 g |
| Fat | 34 g |
| Sodium | 780 mg |
Conclusion
Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce is a decadent, creamy, and flavorful meal that pleases everyone at the table. It’s easy to make, easy to adapt, and impossible to resist. Whether you’re cooking for family or guests, this dish is sure to impress!