Introduction
The kitchen smelled like warm butter and toasted garlic the moment I walked in — that soft steam, the gentle clink of a skillet, and the promise of comfort. This Creamy Garlic Butter Chicken & Rotini in Parmesan Sauce always takes me back to Sunday dinners. I cooked it on a rainy evening, and everyone crowded the table within minutes; if you like skillet dinners, try this riff on a favorite like garlic Parmesan skillet chicken and potatoes for another cozy meal idea.
This dish marries tender seared chicken with a glossy, cheesy sauce that clings to every twist of rotini.
Why You’ll Love This
- Quick weeknight meal that feels special.
- Kid-approved flavors: garlicky, cheesy, and mild.
- Uses pantry staples and a single skillet for most of the work.
- Great for leftovers or make-ahead lunches; try it in a wrap with cheesy garlic chicken wraps inspiration.
Quick Recipe Snapshot
- Servings: 4
- Prep time: 10 minutes
- Cook time: 25 minutes
- Total time: 35 minutes
- Skill level: Easy
- Taste: savory + buttery
Warm note: You’ll finish this with confidence, and it pairs beautifully with simple sides like roasted veggies or creamy honey butter corn for a bright contrast.
Ingredients You’ll Need
- 1.25 lbs boneless, skinless chicken breasts, cut into strips
- 1 tbsp olive oil
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt & black pepper, to taste
- 12 oz rotini pasta
- 2 tbsp butter
- 1.5 cups heavy cream
- 1/2 cup grated Parmesan cheese (plus extra for garnish)
- 1/2 tsp garlic powder (optional, for extra garlic punch)
- 1/2 tsp red pepper flakes (optional, for mild heat)
- 1/2 cup reserved pasta water (if needed to loosen sauce)
- Fresh parsley, chopped (for garnish)
- Extra Parmesan (for garnish)
- Light drizzle of melted butter (for garnish)
Chef notes:
- Fresh garlic = bigger flavor
- Unsalted butter helps control salt
- Reserve pasta water for silky sauce
How to Make It
- First, bring a large pot of salted water to a boil and cook the rotini until al dente (about 8–10 minutes). Then reserve 1/2 cup of the pasta water, drain, and set aside.
- Next, season the chicken strips with salt, pepper, and Italian seasoning. Heat 1 tbsp olive oil and 2 tbsp butter in a large skillet over medium-high heat until shimmering.
- Add the minced garlic and cook for about 30 seconds until fragrant — don’t let it brown. Then add the chicken, laying pieces flat so they sizzle; sear 3–5 minutes per side until golden and cooked through (internal temp 165°F). Remove the chicken and rest on a plate.
- Meanwhile, wipe the skillet briefly if bits burn; then melt 2 tbsp butter over medium heat. Pour in the heavy cream and bring it to a gentle simmer, stirring so it doesn’t stick.
- Stir in the Parmesan, and add garlic powder or red pepper flakes if using; the sauce will thicken and become glossy in a few minutes. If it feels too thick, whisk in reserved pasta water a little at a time to loosen. For a tangier lift, a squeeze of lemon works well. Also, if you want a similar sear technique, I often follow tips from Alice Springs Chicken for perfectly browned edges.
- Finally, add the cooked rotini to the sauce and toss until evenly coated. Return the chicken to the skillet and fold gently so every piece gets sauced. Plate, then sprinkle with chopped parsley and extra Parmesan; finish with a light drizzle of melted butter for shine.
Kitchen Tips (From My Kitchen)
- Time-saver: Slice chicken ahead and refrigerate; cooks faster from cold.
- Mistake + fix: Sauce too thin? Simmer a minute longer or add more Parmesan to thicken.
- Variation: Stir in fresh spinach or sun-dried tomatoes for color and tang.
Serving Ideas
- Weeknight family dinner with a simple green salad and crusty bread.
- Cozy weekend supper alongside roasted broccoli or asparagus.
- Brunch-style plate: add a soft-poached egg on top for richness.
- Holiday-ish: pair with buttery green beans and finish with extra Parmesan and a lemon wedge.
- For a sweet counterpoint, serve with warm bran muffins like these bran muffins with applesauce.
Storing & Leftovers
- Fridge: Store in an airtight container for 3–4 days.
- Freezer: Freeze portions for up to 2 months (texture softens slightly).
- Reheat: Warm gently in a skillet with a splash of cream or water to revive the sauce.
Leftover idea: Toss chilled leftovers into a warm wrap for a quick lunch.
Creamy Garlic Butter Chicken & Rotini in Parmesan Sauce
Ingredients
Method
- Bring a large pot of salted water to a boil and cook the rotini until al dente (about 8–10 minutes). Reserve 1/2 cup of the pasta water, drain, and set aside.
- Season the chicken strips with salt, pepper, and Italian seasoning.
- Heat 1 tbsp olive oil and 2 tbsp butter in a large skillet over medium-high heat until shimmering.
- Add the minced garlic and cook for about 30 seconds until fragrant. Do not let it brown.
- Add the chicken, laying pieces flat to sear for 3–5 minutes per side until golden and cooked through (internal temp 165°F). Remove chicken and rest on a plate.
- Wipe the skillet briefly if bits burn; then melt 2 tbsp butter over medium heat.
- Pour in the heavy cream and bring it to a gentle simmer, stirring to prevent sticking.
- Stir in the Parmesan, adding garlic powder or red pepper flakes if using. The sauce will thicken and become glossy.
- If the sauce feels too thick, whisk in reserved pasta water a little at a time until desired consistency is reached.
- Add the cooked rotini to the sauce and toss until evenly coated.
- Return the chicken to the skillet and fold gently to coat all pieces.
- Plate and sprinkle with chopped parsley and extra Parmesan, finishing with a light drizzle of melted butter.
Notes
FAQs
Q: Can I make this ahead?
A: Yes — cook everything and keep sauce and pasta partly separate; reheat together gently before serving.
Q: What can I substitute for heavy cream?
A: Use half-and-half thickened with a little cream cheese, but expect a slightly thinner sauce.
Q: How do I know the chicken is done?
A: Chicken is done when it’s golden, no longer pink inside, and reaches 165°F. Cut a piece open to check the center.
Q: Can I freeze Creamy Garlic Butter Chicken & Rotini in Parmesan Sauce?
A: You can freeze it, but textures change; thaw overnight and reheat gently to keep the sauce smooth.
Conclusion
If you want another take on creamy garlic chicken pasta, check this version at Creamy Garlic Parmesan Chicken Pasta – Simply Scratch Made for inspiration, or see a saved recipe snapshot at Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce – Cooked.
Final Thoughts
I hope this recipe warms your kitchen and your weeknight routine — tweak the heat, use fresh herbs, and make it your own. Happy cooking from my stove to yours; enjoy the Creamy Garlic Butter Chicken & Rotini in Parmesan Sauce.
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