Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce

ByAileenrecipes

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Introduction

Indulge in the ultimate comfort food with this Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce. This dish is a symphony of rich, savory flavors, featuring tender, pan-seared chicken nestled in a bed of spiral pasta, all enveloped in a luxuriously smooth and cheesy sauce. The foundation of the sauce is a simple yet magical combination of butter, garlic, and fresh herbs, which is then transformed with cream and a generous amount of Parmesan cheese into something truly spectacular. It is a hearty and deeply satisfying meal that feels gourmet but is deceptively simple to prepare, making it the perfect choice for a cozy family dinner or for impressing guests with minimal effort.

Perfect for:

  • Cozy Family Dinners

  • Date Night at Home

  • Comfort Food Cravings

  • Potlucks and Gatherings

  • Meal Prep for the Week

Why You’ll Love This Creamy Garlic Butter Chicken and Rotini Recipe

Restaurant-Quality Flavor at Home: The combination of seared chicken, a buttery garlic base, and a rich, from-scratch Parmesan cream sauce creates a depth of flavor that rivals any Italian restaurant.

One-Pot Simplicity: While the pasta is boiled separately, the entire sauce and chicken come together in one single skillet, minimizing cleanup and maximizing efficiency.

Incredibly Versatile Base: This recipe is a perfect canvas. Easily incorporate your favorite vegetables like spinach, sun-dried tomatoes, or mushrooms to make it your own.

Crowd-Pleasing Comfort: This is a universally adored dish. Its creamy, cheesy, and savory profile is a guaranteed hit with both adults and children, making it a reliable go-to for any night.

Preparation and Cooking Time

Total Time: 40 minutes
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Servings: 6 servings
Calories per serving: Approximately 580-620 calories

Nutritional Information (Per Serving – Estimate):

Calories: 580-620 kcal
Protein: 35g
Carbohydrates: 45g
Fat: 28g
Fiber: 2g
Sugar: 3g

Nutritional Disclaimer

Aileen is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

Ingredients

  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces

  • Salt and freshly ground black pepper, to taste

  • 1 tablespoon olive oil

  • 3 tablespoons unsalted butter

  • 4-5 large cloves garlic, minced

  • 1 teaspoon Italian seasoning

  • ¼ teaspoon red pepper flakes (optional)

  • 2 tablespoons all-purpose flour

  • 1 ½ cups chicken broth

  • 1 cup heavy cream

  • 1 cup freshly grated Parmesan cheese

  • ½ cup shredded mozzarella cheese

  • 2 tablespoons fresh parsley, chopped

  • 12 ounces (340g) rotini pasta

Step-by-Step Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the rotini according to package directions until al dente. Drain and set aside.

  2. Season and Sear Chicken: Pat the chicken pieces dry and season generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.

  3. Create the Garlic Butter Base: Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the minced garlic, Italian seasoning, and optional red pepper flakes. Sauté for about 1 minute until fragrant.

  4. Make the Roux: Sprinkle the flour over the garlic butter. Whisk constantly for 1 minute to cook out the raw flour taste.

  5. Build the Sauce: Gradually pour in the chicken broth while whisking continuously to avoid lumps. Follow with the heavy cream, whisking until the sauce is smooth.

  6. Thicken the Sauce: Bring the sauce to a gentle simmer, then reduce the heat to low. Let it cook for 3-4 minutes, stirring occasionally, until slightly thickened.

  7. Add the Cheeses: Turn off the heat. Stir in the grated Parmesan and mozzarella cheeses until completely melted and the sauce is smooth.

  8. Combine and Finish: Return the cooked chicken and any accumulated juices to the skillet. Add the drained rotini pasta and fresh parsley. Toss everything together until the pasta and chicken are evenly coated in the creamy sauce. Season with additional salt and pepper if needed.

How to Serve Creamy Garlic Butter Chicken and Rotini

  • Serve immediately as a complete and satisfying main course.

  • Garnish with extra chopped parsley, a sprinkle of Parmesan cheese, and a crack of black pepper for a beautiful presentation.

  • Pair with a simple side salad dressed with a light vinaigrette to balance the richness of the pasta.

  • Serve with a slice of warm, crusty garlic bread to soak up every last bit of the delicious sauce.

Additional Tips for Creamy Garlic Butter Chicken and Rotini

  • For the best flavor and texture, use a high-quality, real block of Parmesan cheese and grate it yourself. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.

  • Do not overcook the garlic in the butter, as it can become bitter. One minute of sautéing is sufficient to release its aroma.

  • Allow the sauce to simmer gently after adding the cream; boiling vigorously can cause the cream to separate.

  • For a thicker sauce, let it simmer for a few extra minutes before adding the cheese. For a thinner sauce, add a splash more chicken broth.

Recipe Variations of Creamy Garlic Butter Chicken and Rotini

Creamy Chicken and Broccoli Rotini: Add 2 cups of small broccoli florets to the boiling pasta water during the last 3 minutes of cooking. Drain with the pasta and proceed with the recipe.

Sun-Dried Tomato and Spinach Version: Add ½ cup of chopped sun-dried tomatoes (oil-packed, drained) to the sauce with the cream. Stir in 2 large handfuls of fresh spinach at the very end, just until wilted.

Mushroom and Thyme Version: Sauté 8 ounces of sliced cremini mushrooms in the skillet after cooking the chicken. Remove them with the chicken, then proceed with the garlic butter base, adding 1 teaspoon of fresh thyme leaves along with the garlic.

Freezing and Storage for Creamy Garlic Butter Chicken and Rotini

Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or in a skillet on the stovetop over low heat, adding a small splash of broth or cream to loosen the sauce.

Freezing: Cream-based sauces can separate and become grainy when frozen and thawed. Freezing is not recommended for this particular dish for the best texture.

FAQ Section about Creamy Garlic Butter Chicken and Rotini

Can I use a different type of pasta?
Absolutely. Penne, fettuccine, farfalle, or rigatoni would all be excellent substitutes for the rotini.

How can I make this recipe lighter?
Substitute the heavy cream with half-and-half or whole milk, though the sauce will be slightly less rich and thick. You can also use a light cream cheese as a thickener.

My sauce is too thin. How can I thicken it?
Create a small slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Whisk this into the simmering sauce and cook for 1-2 minutes until thickened.

Conclusion of Creamy Garlic Butter Chicken and Rotini Recipe

Creamy Garlic Butter Chicken and Rotini is the epitome of a perfect weeknight feast that doesn’t compromise on flavor. It delivers a restaurant-worthy experience from the comfort of your own kitchen with a straightforward process and accessible ingredients. The rich, garlicky, and cheesy sauce clinging to every spiral of pasta and piece of juicy chicken is pure comfort in a bowl. This recipe is destined to become a cherished favorite in your home cooking collection, providing a deliciously satisfying meal that brings everyone to the table.