Creamy Garlic Butter Chicken & Rotini in Parmesan Sauce

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

1. 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.
2. Add the rotini pasta and cook according to the package instructions until al dente.
3. Before draining, reserve ½ cup of pasta water to adjust the sauce consistency later.
4. Drain the pasta and set it aside.

Step 2: Cook the Chicken

1. In a large skillet, heat one tablespoon of olive oil and one tablespoon of butter over medium-high heat.
2. Add the chicken pieces and season with Italian seasoning, salt, and black pepper.
3. Cook for five to six minutes, stirring occasionally, until the chicken is golden brown and fully cooked.
4. Transfer the cooked chicken to a plate and set it aside.

Step 3: Prepare the Parmesan Garlic Butter Sauce

1. In the same skillet, melt the remaining one tablespoon of butter over medium heat.
2. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
3. 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.
4. 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

1. Return the cooked chicken to the skillet, stirring to coat it with the creamy sauce.
2. Add the cooked rotini and toss everything together so the pasta absorbs the sauce.
3. If using spinach, stir it in and cook for one to two minutes until wilted.
4. Sprinkle in red pepper flakes if you prefer a bit of heat.

Step 5: Serve and Garnish

1. Remove from heat and sprinkle with chopped parsley and extra grated Parmesan cheese.
2. 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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