Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce
A creamy, flavorful dish featuring juicy chicken breasts and tender rotini pasta in a rich garlic butter Parmesan sauce.
Servings: 4 servings
Equipment
- Large Skillet
- Pot
Ingredients
Pasta
- 12 oz rotini pasta
Chicken
- 2 pieces boneless, skinless chicken breasts
Butter
- 3 tbsp butter divided
Garlic
- 4 cloves garlic minced
Cream
- 1 cup heavy cream
Cheese
- 1 cup grated Parmesan cheese
Seasoning
- Salt and pepper to taste
Garnish
- Chopped parsley for garnish
Instructions
- Cook the rotini pasta according to package instructions until al dente. Drain and set aside.
- Prepare the chicken breasts by seasoning both sides generously with salt and pepper.
- In a large skillet, melt 1 tablespoon of butter over medium heat. Add the chicken breasts and cook for 6-7 minutes per side, or until golden brown and cooked through. Remove chicken from skillet and set aside to rest.
- In the same skillet, melt the remaining 2 tablespoons of butter. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned.
- Pour in the heavy cream, stirring constantly. Allow it to simmer gently for 3-4 minutes so the sauce starts to thicken.
- Stir in the grated Parmesan cheese until fully melted and smooth. Season the sauce with salt and pepper to taste.
- Slice the cooked chicken into strips or bite-sized pieces.
- Add the drained rotini and sliced chicken back into the skillet. Toss everything gently to coat the pasta and chicken evenly in the creamy Parmesan sauce.
- Remove from heat and garnish with chopped parsley for a fresh, vibrant finish.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat, adding a splash of cream or milk to loosen the sauce if needed.