Creamy, juicy, and incredibly comforting, this Creamy Garlic Butter Chicken & Rotini in Parmesan Sauce is the kind of weeknight dinner that feels like a warm hug. Ready in under an hour, it combines tender chicken, al dente rotini, and a velvety parmesan sauce that clings to every spiral. Fun fact: pasta shapes like rotini are perfect for trapping sauce — which means every bite is saucy and satisfying. If you love quick, family-friendly meals that impress without the fuss, you’ll want to save this one. For another creamy pasta favorite on the site, check out this Creamy Garlic Butter Chicken & Rotini recipe page for ideas and variations. Get your apron ready — dinner is about to become everyone’s new favorite.
What is Creamy Garlic Butter Chicken & Rotini in Parmesan Sauce?
What’s in a name? Lots of deliciousness, clearly. Creamy Garlic Butter Chicken & Rotini in Parmesan Sauce literally tells you what to expect: garlic-kissed butter, succulent chicken, spiraled rotini, and a parmesan-forward sauce that’s rich without being heavy. Why such a mouthful of a title? Maybe because when you combine these elements you get a dish that earns every single descriptive word. Who named it? Maybe the chef and the pasta had a romantic dinner and decided, “the way to a man’s heart is through his stomach.” Want to see how this comes together step by step? Try this equally comforting and related creamy rotini variation for another take. Ready to get cooking? Let’s go!
Why You’ll Love This
- Creamy comfort in every bite: The silky parmesan sauce coats each rotini twist and wraps the chicken in cheesy goodness — warm, comforting, and utterly craveable.
- Budget-friendly and simple: Making this at home saves money compared to ordering a similar restaurant dish. With pantry staples like pasta, broth, and parmesan, it’s economical and feeds a crowd.
- Flavor-packed toppings and add-ins: Finish with extra grated Parmesan, chopped parsley, or a squeeze of lemon for brightness — small touches that elevate flavor and texture.
If you enjoy hearty, parmesan-forward dishes, you’ll also love the way steak and pasta pair in this recipe on the blog; check out the steak bites in rich garlic butter sauce with creamy Parmesan rigatoni for another indulgent option. Don’t wait — bring this creamy comfort to your table tonight.
How to Make
Quick Overview
This recipe is straightforward: cook the pasta, make a quick parmesan cream sauce with chicken broth and heavy cream, cook and slice the chicken, then combine everything. The standout is the creamy parmesan sauce that clings to the rotini, delivering rich flavor and a luscious texture. Prep and cook time combined: about 35–45 minutes depending on chicken thickness and pasta cooking time.
Ingredients
- 12 oz rotini pasta, dry
- 1 cup chicken broth, low-sodium preferred
- 1 1/2 cups heavy cream, cold
- 1 cup grated Parmesan cheese, freshly grated for best melt
- 2 pieces chicken breasts (about 1 to 1 1/4 lbs total), boneless, skinless
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon salt, more to taste
- 1/4 teaspoon black pepper, freshly ground
- 1/4 teaspoon red pepper flakes (optional for a touch of heat)
- 2 tablespoons chopped fresh parsley, optional for garnish
- Extra grated Parmesan for serving
- Lemon wedges for serving (optional)
Directions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it. If you prefer to finish the chicken in the oven, this step ensures even cooking and a juicy result.
- Cook the rotini pasta according to package instructions for al dente. Reserve 1/2 cup of pasta cooking water, then drain and set the rotini aside in a large bowl to keep warm.
- In a medium saucepan over medium heat, combine 1 cup chicken broth and bring to a gentle simmer. Once heated, add 1 1/2 cups heavy cream and 1 cup grated Parmesan cheese, stirring constantly until the cheese melts and the sauce becomes smooth and creamy. Taste and adjust seasoning with salt and pepper. If the sauce is too thick, whisk in a tablespoon or two of the reserved pasta water to reach desired consistency.
- In a separate skillet over medium-high heat, add 1 tablespoon olive oil and 2 tablespoons butter. Season the 2 chicken breasts with salt and pepper. Cook the chicken breasts until golden on the outside and no longer pink in the center, about 6–8 minutes per side depending on thickness. Use a meat thermometer to be sure the internal temperature reaches 165°F (74°C). Remove from the pan and let rest for 5 minutes, then slice into strips.
- Add the cooked rotini pasta to the creamy Parmesan sauce in the saucepan. Stir gently to combine and ensure every twist is coated. Add sliced chicken on top and fold together so chicken warms in the sauce. If you like a little herb freshness, stir in half the chopped parsley.
- Serve hot immediately, garnished with extra Parmesan cheese and the remaining parsley. Add lemon wedges on the side if you want a bright pop of acidity. For a little crunch, toasted breadcrumbs or pine nuts work beautifully.
What to Serve With
- Garlic bread or crusty baguette to mop up every last bit of sauce.
- A crisp green salad with a lemon vinaigrette to balance the richness.
- Steamed or roasted broccoli or asparagus for a green side.
- A light wine pairing: a crisp Pinot Grigio or Chardonnay complements the creamy parmesan.
- For a family meal, roasted carrots or a simple cucumber salad add color and texture.
Top Tips for Perfecting
- Use freshly grated Parmesan: pre-grated cheese often contains anti-clumping agents and won’t melt as smoothly.
- Don’t overcook the pasta: aim for al dente so it holds texture when mixed with the sauce.
- Temper the sauce: add a splash of warm pasta water to loosen the sauce without thinning the flavor.
- Sear chicken well: a golden crust adds flavor. Finish in the oven if breasts are thick to avoid burning the outside before the center cooks.
- Flavor boosters: a pinch of nutmeg in the cream or a squeeze of lemon at the end brightens the dish.
- Avoid high heat when melting the cheese; too-hot sauce can break or become grainy.
Storing and Reheating Tips
- Refrigerator: Store leftovers in an airtight container for up to 3–4 days.
- Freezing: The cream sauce is best fresh; freezing can change texture. If you must freeze, separate pasta and sauce if possible and freeze up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Gently reheat on the stovetop over low heat, adding a splash of milk or chicken broth and stirring to revive creaminess. Microwave in short bursts, stirring between intervals to distribute heat.
- Tip: Add a little extra grated Parmesan or a pat of butter when reheating to refresh the sauce’s richness.
FAQs
Can I use another pasta shape instead of rotini?
Yes — penne, fusilli, or farfalle all work well. Choose a shape that holds sauce so every bite stays flavorful.
Can I use chicken thighs instead of breasts?
Absolutely. Boneless skinless thighs remain juicier and add a richer flavor. Adjust cooking time slightly since thighs may take a little longer.
Is there a lighter version of this dish?
To lighten it, use half-and-half instead of heavy cream and reduce the Parmesan slightly. You can also add vegetables like spinach or mushrooms to bulk up the meal without adding many calories.
How do I make this dairy-free?
Substitute a dairy-free cream (like coconut cream, noting the coconut flavor) and use a dairy-free parmesan alternative. Flavor will change, but the structure of the dish remains similar.
Can I prep this in advance for meal prep?
Yes — cook the pasta and chicken separately and store chilled. Prepare the sauce fresh when ready to serve and combine to keep texture optimal.
Conclusion
This Creamy Garlic Butter Chicken & Rotini in Parmesan Sauce is a dependable weeknight winner — simple to make, comforting to eat, and inexpensive compared to dining out. With basic pantry ingredients and straightforward steps, it’s perfect for busy cooks who still want a dinner that tastes special. If you’re curious for more inspiration or variations on creamy garlic-parmesan chicken pasta, check out this detailed version from a trusted source Creamy Garlic Parmesan Chicken Pasta – Simply Scratch Made or try a one-pan approach from another home cook’s take Garlic Parmesan Chicken and Pasta (One-Pan). Give this recipe a try, share it with someone you love, and enjoy the smiles at your dinner table.
Creamy Garlic Butter Chicken & Rotini in Parmesan Sauce
Equipment
- Medium Saucepan
- Skillet
- Mixing Bowl
Ingredients
Pasta
- 12 oz Rotini pasta, dry
Sauce
- 1 cup Chicken broth, low-sodium preferred
- 1.5 cups Heavy cream, cold
- 1 cup Grated Parmesan cheese, freshly grated for best melt
Chicken
- 2 pieces Chicken breasts, boneless, skinless About 1 to 1 1/4 lbs total
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 3 cloves Garlic, minced
- 0.5 teaspoon Salt More to taste
- 0.25 teaspoon Black pepper, freshly ground
- 0.25 teaspoon Red pepper flakes Optional for a touch of heat
- 2 tablespoons Chopped fresh parsley Optional for garnish
For Serving
- Extra grated Parmesan For serving
- Lemon wedges For serving, optional
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- Cook the rotini pasta according to package instructions for al dente. Reserve 1/2 cup of pasta cooking water, then drain and set the rotini aside in a large bowl to keep warm.
- In a medium saucepan over medium heat, combine 1 cup chicken broth and bring to a gentle simmer. Once heated, add 1 1/2 cups heavy cream and 1 cup grated Parmesan cheese, stirring constantly until the cheese melts and the sauce becomes smooth and creamy. Taste and adjust seasoning with salt and pepper. If the sauce is too thick, whisk in a tablespoon or two of the reserved pasta water to reach desired consistency.
- In a separate skillet over medium-high heat, add 1 tablespoon olive oil and 2 tablespoons butter. Season the chicken breasts with salt and pepper. Cook the chicken breasts until golden on the outside and no longer pink in the center, about 6–8 minutes per side depending on thickness. Use a meat thermometer to be sure the internal temperature reaches 165°F (74°C). Remove from the pan and let rest for 5 minutes, then slice into strips.
- Add the cooked rotini pasta to the creamy Parmesan sauce in the saucepan. Stir gently to combine and ensure every twist is coated. Add sliced chicken on top and fold together so chicken warms in the sauce. If you like a little herb freshness, stir in half the chopped parsley.
- Serve hot immediately, garnished with extra Parmesan cheese and the remaining parsley. Add lemon wedges on the side if you want a bright pop of acidity.