Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce
Creamy, juicy, and impossibly comforting, this dish features tender seared chicken on a bed of rotini, smothered in a silky Parmesan and garlic cream sauce.
Servings: 4 servings
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.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of liquid to revive the sauce.