Creamy, juicy, and impossibly comforting, this Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce is the kind of dinner that gets requested on repeat. Picture tender seared chicken nestled on a bed of al dente rotini, all smothered in a silky Parmesan and garlic cream sauce—simple enough for a weeknight, special enough for company. Fun fact: many classic pasta dinners were born from stretching a few ingredients into something unforgettable, and this recipe follows that tradition.
If you love straightforward recipes that deliver big flavor with minimal fuss, you’ll appreciate how quickly this comes together. It’s family-friendly, kid-approved, and a terrific weeknight winner. For another comforting pasta favorite, check out this Creamy Garlic Butter Chicken Rotini recipe for a slightly different spin on creamy chicken pasta. Get ready—this one will have everyone scraping the bowl clean.
What is Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce?
What’s in a name? A lot, apparently—this recipe name spells out exactly what you’re getting: rotini pasta coated in a Parmesan-heavy, garlic-kissed butter sauce, topped with seared chicken. Where did the idea come from? Maybe someone mixed a love of garlic butter chicken with a pantry of Parmesan and a box of rotini and the rest was delicious history. Who knew comfort could be so literal?
Could it be called that because it hits all the comfort-food checkpoints? Juicy chicken, creamy sauce, and a pasta shape that traps every spoonful—yes, please. And yes, it’s true that “the way to a man’s heart is through his stomach.” Give it a try and see if it doesn’t win over the whole household.
Why You’ll Love This:
This dish is irresistible for three big reasons:
- Creamy indulgence: The Parmesan-rich cream sauce clings to every twist of rotini and gives the chicken a luxurious backdrop. Each bite is silky, cheesy, and satisfying.
- Budget- and time-friendly: Made with pantry staples and one pan for the sauce, this meal saves money over takeout while still feeling special. It’s an economical way to feed a family without sacrificing flavor.
- Versatile toppings and flavors: Add a sprinkle of extra Parmesan, fresh parsley for brightness, or a pinch of red pepper flakes for heat. The cheese and garlic combo is a crowd-pleaser.
If you enjoyed our hearty pasta recipes like the Steak Bites with Parmesan Rigatoni, you’ll find this recipe just as comforting but with a lighter, creamier profile. Try it tonight and enjoy a bowlful of cozy goodness.
How to Make:
Quick Overview
This recipe is straightforward: sear chicken for a golden crust, make a quick garlic-parmesan cream sauce in the same pan, then toss with rotini. It’s an easy weeknight winner with luxurious taste and satisfying texture. Prep time is about 10 minutes and cook time around 20–25 minutes, so you’ll be eating in roughly 30–35 minutes total. The standout is the silky Parmesan sauce that ties everything together.
Ingredients
12 oz rotini pasta, dry
2 boneless, skinless chicken breasts, patted dry
3 tbsp butter, divided (2 tbsp for searing, 1 tbsp for sauce)
3 cloves garlic, minced
1 tsp Italian seasoning
1/2 tsp garlic powder
Salt and black pepper, to taste
1 cup heavy cream
1/2 cup chicken broth
1 cup grated Parmesan cheese, freshly grated if possible
1/2 cup shredded mozzarella cheese
Fresh parsley, chopped (for garnish)
Directions
- Bring a large pot of salted water to a boil. Add the 12 oz rotini and cook until al dente according to package instructions, usually about 8–10 minutes. Drain and set aside, reserving a splash of pasta water if you want to loosen the sauce later.
- While the pasta cooks, pat the 2 boneless, skinless chicken breasts dry with paper towels and season both sides evenly with 1 tsp Italian seasoning, 1/2 tsp garlic powder, salt, and black pepper.
- In a large skillet over medium heat, melt 2 tablespoons of butter. Add the whole chicken breasts to the hot skillet and sear for about 5–6 minutes per side, until each side is golden brown and the internal temperature reaches 165°F. Cooking time may vary slightly with thickness. Remove the chicken from the pan and let it rest on a cutting board. Once slightly cooled, slice into strips.
- In the same skillet, add the remaining 1 tablespoon of butter. Reduce heat to medium-low and add the 3 cloves minced garlic. Sauté for 30–60 seconds until fragrant—don’t let it burn.
- Pour in 1/2 cup chicken broth and 1 cup heavy cream, stirring to scrape up any browned bits from the pan. Bring the mixture to a light simmer.
- Stir in 1 cup grated Parmesan cheese and 1/2 cup shredded mozzarella. Continue stirring until the cheeses are fully melted and the sauce thickens to a creamy consistency. If the sauce becomes too thick, add a splash of reserved pasta water or a little extra broth to reach desired consistency. Taste and adjust seasoning with salt and pepper.
- Add the cooked rotini to the skillet and toss gently to coat thoroughly in the Parmesan sauce. Let the pasta heat through in the sauce for 1–2 minutes so it absorbs flavor.
- Plate the sauced rotini and top with the sliced chicken breasts. Garnish generously with chopped fresh parsley and an extra sprinkle of Parmesan if desired. Serve hot and enjoy.
What to Serve With:
- A crisp green salad with lemon vinaigrette to cut through the richness.
- Garlic bread or warm crusty rolls to mop up the sauce.
- Steamed or roasted vegetables such as asparagus, broccoli, or green beans for color and crunch.
- A light white wine like Pinot Grigio or a chilled sparkling water with lemon for a refreshing pairing.
Top Tips for Perfecting:
- Use freshly grated Parmesan for the best melt and flavor; pre-grated cheese is treated with anti-caking agents that can affect texture.
- Don’t overcook the pasta—aim for al dente so it holds up when tossed in the sauce.
- Let the chicken rest after searing so juices redistribute and slices stay moist.
- If your sauce gets too thick, thin with reserved pasta water, chicken broth, or a splash more cream.
- For extra flavor, finish with a squeeze of lemon juice to brighten the sauce, or add a pinch of red pepper flakes for heat.
- Avoid boiling the sauce once the cheese is added; high heat can cause separation.
Storing and Reheating Tips:
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools.
Freezing: This dish can be frozen, but dairy-based sauces can change texture after freezing. If freezing, cool completely and freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat gently on the stovetop over low heat with a splash of milk, cream, or broth to revive the sauce, stirring frequently. Alternatively, microwave in short 30-second intervals, stirring between each, and add a little liquid as needed.
FAQs
Can I use a different pasta shape?
Yes—penne, fusilli, or rigatoni all work well. Rotini is great because it traps the sauce, but choose what you have.
Can I use chicken thighs instead of breasts?
Absolutely. Boneless, skinless thighs are juicier and more forgiving; adjust cooking time until the internal temperature reaches 165°F.
Is there a lighter way to make this?
You can substitute half-and-half for heavy cream for a lighter version, though the sauce will be less rich. Use less cheese or a lower-fat cheese if desired.
Can I make the sauce ahead of time?
You can prepare the sauce ahead and gently reheat it, but add pasta and chicken right before serving to keep textures optimal.
What if my sauce looks grainy after adding cheese?
Graininess can happen if the heat is too high. Remove from direct heat, stir gently, and add a splash of liquid to smooth it out.
Conclusion
This Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce is a dependable weeknight showstopper—easy to make, wallet-friendly, and loaded with comforting flavor. It’s proof that a few simple pantry ingredients can become a memorable meal that brings people together. If you want to explore similar comforting pasta recipes, check out this recipe for Creamy Garlic Parmesan Chicken Pasta – Simply Scratch Made for another rich take, or try the one-pan option in Garlic Parmesan Chicken and Pasta (One-Pan) for a quick cleanup alternative. Give this recipe a try, share it with family or friends, and enjoy every creamy, garlicky bite.
Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce
Equipment
- Large Pot
- Large Skillet
Ingredients
Ingredients
- 12 oz Rotini Pasta, dry
- 2 pieces Boneless, skinless chicken breasts Patted dry
- 3 tbsp Butter, divided 2 tbsp for searing, 1 tbsp for sauce
- 3 cloves Garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp Garlic powder
- to taste Salt and black pepper
- 1 cup Heavy cream
- 1/2 cup Chicken broth
- 1 cup Grated Parmesan cheese Freshly grated if possible
- 1/2 cup Shredded mozzarella cheese
- to taste Fresh parsley, chopped For garnish
Instructions
- Bring a large pot of salted water to a boil. Add the rotini and cook until al dente according to package instructions, usually about 8–10 minutes. Drain and set aside, reserving a splash of pasta water if needed.
- While the pasta cooks, pat the chicken breasts dry and season both sides with Italian seasoning, garlic powder, salt, and black pepper.
- In a large skillet over medium heat, melt 2 tablespoons of butter. Add the chicken breasts and sear for about 5–6 minutes per side until golden brown and cooked through. Remove from the pan and let rest before slicing.
- In the same skillet, add the remaining tablespoon of butter and reduce heat to medium-low. Add the minced garlic and sauté for 30–60 seconds until fragrant.
- Pour in the chicken broth and heavy cream, stirring to scrape up any browned bits. Bring to a light simmer.
- Stir in the grated Parmesan and shredded mozzarella until melted and the sauce thickens. Adjust consistency with reserved pasta water if needed.
- Add the cooked rotini to the skillet and toss to coat in the sauce. Heat through for 1–2 minutes.
- Plate the sauced rotini and top with sliced chicken. Garnish with parsley and extra Parmesan if desired. Serve hot.