
Creamy Garlic Butter Chicken & Rotini in Parmesan Sauc
This dish is the perfect combination of tender chicken, al dente pasta, and a rich, garlicky Parmesan cream sauce. It is easy to make and packed with flavor, making it a great choice for a satisfying meal.
Ingredients
For the Pasta
- 12 ounces rotini pasta
- Salt, for boiling water
For the Chicken
- 1 pound boneless, skinless chicken breast (or thighs), cut into bite-sized pieces
- 1 tablespoon olive oil
- 2 tablespoons butter, divided
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Sauce
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- ½ cup milk (optional, for a lighter sauce)
- ¼ teaspoon red pepper flakes (optional, for heat)
- 1 cup spinach (optional, for added greens)
- ½ cup reserved pasta water (as needed for sauce consistency)
For Garnish
- Chopped fresh parsley
- Extra grated Parmesan cheese
Instructions
Step 1: Cook the Pasta
- Bring a large pot of water to a boil. Add a generous amount of salt (about one tablespoon per quart of water) to enhance the pasta’s flavor.
- Add the rotini pasta and cook according to the package instructions until al dente.
- Before draining, reserve ½ cup of pasta water to adjust the sauce consistency later.
- Drain the pasta and set it aside.
Step 2: Cook the Chicken
- In a large skillet, heat one tablespoon of olive oil and one tablespoon of butter over medium-high heat.
- Add the chicken pieces and season with Italian seasoning, salt, and black pepper.
- Cook for five to six minutes, stirring occasionally, until the chicken is golden brown and fully cooked.
- Transfer the cooked chicken to a plate and set it aside.
Step 3: Prepare the Parmesan Garlic Butter Sauce
- In the same skillet, melt the remaining one tablespoon of butter over medium heat.
- Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Pour in the chicken broth and heavy cream, stirring constantly. Let the mixture simmer for two to three minutes to allow the flavors to meld.
- Gradually whisk in the grated Parmesan cheese and milk (if using), stirring until the sauce becomes smooth and creamy.
If the sauce is too thick, add a splash of reserved pasta water to loosen it.
Step 4: Combine Everything
- Return the cooked chicken to the skillet, stirring to coat it with the creamy sauce.
- Add the cooked rotini and toss everything together so the pasta absorbs the sauce.
- If using spinach, stir it in and cook for one to two minutes until wilted.
- Sprinkle in red pepper flakes if you prefer a bit of heat.
Step 5: Serve and Garnish
- Remove from heat and sprinkle with chopped parsley and extra grated Parmesan cheese.
- Serve immediately while hot.
Recipe Tips and Variations
- For an even creamier sauce, replace the milk with additional heavy cream.
- Substitute chicken with shrimp, sausage, or mushrooms for a different protein option.
- Add extra vegetables such as mushrooms, sun-dried tomatoes, or roasted bell peppers for more flavor.
- If you prefer a spicier dish, add a pinch of cayenne pepper or extra red pepper flakes.
- To make a lighter version, use half-and-half instead of heavy cream and reduce the Parmesan cheese slightly.
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