Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce is a comforting, flavor-packed pasta dish that combines tender bites of chicken with perfectly cooked rotini, all coated in a rich, velvety Parmesan cream sauce. It’s the kind of meal that feels indulgent yet simple enough to prepare on a busy weeknight.
Why You’ll Love This Recipe
This recipe delivers restaurant-quality flavor with minimal effort. The garlic butter creates a deep, savory base, while the Parmesan sauce adds a smooth, creamy texture that clings beautifully to the rotini. The spiral shape of the pasta holds onto every bit of sauce, ensuring each bite is satisfying.
You’ll love how quickly this dish comes together using everyday ingredients. It’s perfect for family dinners, casual gatherings, or even meal prep. The balance of protein, pasta, and creamy sauce makes it both hearty and comforting without being overly complicated.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb (450 g) chicken breast, cut into bite-sized pieces
8 oz (225 g) rotini pasta
3 tablespoons unsalted butter
4 cloves garlic, minced
1 cup (240 ml) heavy cream
1 cup (100 g) freshly grated Parmesan cheese
1/2 cup (120 ml) chicken broth
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon paprika
2 tablespoons chopped fresh parsley (optional, for garnish)
Directions
Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
While the pasta cooks, season the chicken pieces with salt, pepper, paprika, and Italian seasoning.
In a large skillet over medium heat, melt the butter. Add the chicken pieces and cook for 5–7 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
Pour in the chicken broth and let it simmer for 2–3 minutes, scraping up any browned bits from the bottom of the pan.
Reduce the heat to low and stir in the heavy cream. Let it gently simmer for 3–4 minutes until slightly thickened.
Add the grated Parmesan cheese gradually, stirring continuously until the cheese melts and the sauce becomes smooth and creamy.
Return the cooked chicken to the skillet and stir to coat in the sauce.
Add the drained rotini to the skillet and toss everything together. If the sauce is too thick, add a splash of the reserved pasta water until you reach your desired consistency.
Simmer for another 2–3 minutes to allow the flavors to combine. Garnish with chopped parsley before serving.
For a vegetable boost, add 1 cup of steamed broccoli florets, sautéed mushrooms, or fresh spinach to the sauce before combining with the pasta.
If you prefer a bit of heat, stir in 1/4 teaspoon of red pepper flakes with the garlic.
You can substitute half-and-half for heavy cream for a slightly lighter sauce, though the texture may be less rich.
For extra cheesiness, mix in 1/2 cup of shredded mozzarella along with the Parmesan.
Whole wheat or gluten-free rotini can be used in place of regular pasta without changing the cooking method.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, place the pasta in a skillet over low heat and add a splash of milk or chicken broth to loosen the sauce. Stir gently until heated through. You can also microwave it in 30-second intervals, stirring between each interval to ensure even heating.
Freezing is not recommended, as the cream-based sauce may separate when thawed.
FAQs
Can I use chicken thighs instead of chicken breast?
Yes, boneless skinless chicken thighs work well and will add extra juiciness to the dish.
Can I make this recipe ahead of time?
You can prepare it a few hours in advance and reheat gently before serving. Add a splash of liquid when reheating to maintain the creamy texture.
What type of Parmesan should I use?
Freshly grated Parmesan cheese melts more smoothly and provides better flavor than pre-shredded varieties.
How do I prevent the sauce from becoming grainy?
Keep the heat low when adding the cheese and stir continuously to ensure a smooth sauce.
Can I add vegetables to this dish?
Yes, vegetables like spinach, broccoli, or peas pair beautifully with the creamy garlic Parmesan sauce.
Is it possible to make this dish lighter?
You can use half-and-half instead of heavy cream and reduce the amount of cheese slightly for a lighter version.
Why is my sauce too thick?
If the sauce thickens too much, add reserved pasta water, milk, or broth a little at a time until it reaches the desired consistency.
Can I use a different type of pasta?
Yes, penne, fusilli, or farfalle are good alternatives that also hold sauce well.
How do I know when the chicken is fully cooked?
The chicken should be golden on the outside and reach an internal temperature of 165°F (74°C).
Can I double the recipe?
Absolutely. Simply double all ingredients and use a larger skillet or pot to ensure even cooking.
Conclusion
Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce is a simple yet impressive dish that combines tender chicken, perfectly cooked pasta, and a luxurious garlic Parmesan cream sauce. With its comforting flavors and easy preparation, it’s a dependable recipe you’ll want to make again and again for family dinners or special occasions.
Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce is a rich and comforting pasta dish featuring tender chicken bites and spiral rotini coated in a velvety garlic Parmesan cream sauce. It’s a satisfying, restaurant-style meal that comes together quickly for busy weeknights.
Ingredients
1 lb (450 g) chicken breast, cut into bite-sized pieces
8 oz (225 g) rotini pasta
3 tablespoons unsalted butter
4 cloves garlic, minced
1 cup (240 ml) heavy cream
1 cup (100 g) freshly grated Parmesan cheese
1/2 cup (120 ml) chicken broth
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon paprika
2 tablespoons chopped fresh parsley (optional)
Instructions
Bring a large pot of salted water to a boil. Cook rotini until al dente. Reserve 1/2 cup pasta water, then drain.
Season chicken with salt, pepper, paprika, and Italian seasoning.
In a large skillet over medium heat, melt butter. Add chicken and cook 5–7 minutes until golden and cooked through (165°F / 74°C). Remove and set aside.
In the same skillet, sauté garlic for about 1 minute until fragrant.
Add chicken broth and simmer 2–3 minutes, scraping browned bits from the pan.
Reduce heat to low and stir in heavy cream. Simmer 3–4 minutes until slightly thickened.
Gradually add Parmesan cheese, stirring continuously until smooth and creamy.
Return chicken to the skillet and coat in the sauce.
Add cooked rotini and toss to combine. Use reserved pasta water as needed to adjust consistency.
Simmer 2–3 minutes to blend flavors. Garnish with parsley and serve.
Notes
Keep heat low when adding cheese to prevent graininess.
Use freshly grated Parmesan for best texture and flavor.
Add pasta water gradually to loosen thick sauce.
Store leftovers refrigerated up to 3 days.
Reheat gently with a splash of milk or broth to restore creaminess.
