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Creamy Garlic Butter Chicken & Rotini in Parmesan Sauce

A cozy and comforting dish that features seared chicken in a glossy, cheesy sauce served over rotini pasta.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.25 lbs boneless, skinless chicken breasts, cut into strips
  • 1 tbsp olive oil
  • 2 tbsp butter for cooking
  • 3 cloves garlic, minced Fresh garlic for bigger flavor
  • 1 tsp Italian seasoning
  • Salt & black pepper, to taste Use unsalted butter to control salt
  • 12 oz rotini pasta
  • 2 tbsp butter for sauce
  • 1.5 cups heavy cream can be substituted with half-and-half thickened with a little cream cheese
  • 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

Method
 

Preparation
  1. 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.
  2. Season the chicken strips with salt, pepper, and Italian seasoning.
  3. Heat 1 tbsp olive oil and 2 tbsp butter in a large skillet over medium-high heat until shimmering.
  4. Add the minced garlic and cook for about 30 seconds until fragrant. Do not let it brown.
  5. 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.
Sauce Preparation
  1. Wipe the skillet briefly if bits burn; then melt 2 tbsp butter over medium heat.
  2. Pour in the heavy cream and bring it to a gentle simmer, stirring to prevent sticking.
  3. Stir in the Parmesan, adding garlic powder or red pepper flakes if using. The sauce will thicken and become glossy.
  4. If the sauce feels too thick, whisk in reserved pasta water a little at a time until desired consistency is reached.
Combine and Serve
  1. Add the cooked rotini to the sauce and toss until evenly coated.
  2. Return the chicken to the skillet and fold gently to coat all pieces.
  3. Plate and sprinkle with chopped parsley and extra Parmesan, finishing with a light drizzle of melted butter.

Notes

Great for leftovers; can be served in a wrap. Store in an airtight container for 3–4 days in the fridge or freeze for up to 2 months.