Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce
A comforting and rich dish featuring rotini pasta, tender chicken breasts, and a creamy Parmesan sauce, perfect for any occasion.
Ingredients
Pasta and Protein
- 12 oz rotini pasta or any pasta shape like penne or fusilli
- 2 pieces boneless, skinless chicken breasts can substitute with shrimp, sausage, or tofu
Sauce Ingredients
- 3 tbsp butter (divided) 1 tbsp for sautéing chicken, 2 tbsp for making sauce
- 4 cloves garlic (minced) for flavor profiling
- 1 cup heavy cream can substitute with half-and-half or plant-based cream for a lighter version
- 1 cup grated Parmesan cheese substitute with Asiago or Pecorino Romano if needed
- Salt and pepper to taste Salt and pepper for seasoning
- Chopped parsley for garnish Chopped parsley used for finishing touch
Instructions
Preparation
- Boil a large pot of salted water. Add the rotini pasta and cook according to package instructions until al dente. Drain and set aside.
- While the pasta is cooking, season both sides of the chicken breasts generously with salt and pepper.
Cooking
- In a large skillet, melt 1 tablespoon of butter over medium heat. Add the chicken breasts and cook for 6-7 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and let it rest for a few minutes.
- Using the same skillet, melt the remaining 2 tablespoons of butter. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
- Pour in the heavy cream, stirring constantly. Allow it to simmer gently for 3-4 minutes to thicken the sauce.
- Stir in the grated Parmesan cheese until it is fully melted and the sauce is smooth. Adjust seasoning with salt and pepper to your liking.
- Slice the cooked chicken into strips or bite-sized pieces.
- Add the drained rotini and sliced chicken back into the skillet. Toss gently to coat the pasta and chicken evenly with the creamy sauce.
- Remove from heat and garnish with chopped parsley for a fresh, vibrant finish.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of cream or broth to restore sauce creaminess. Can be frozen for up to 2 months, but texture may change.