Creamy Garlic Butter Chicken & Rotini in Parmesan Sauce
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.
Servings: 4 servings
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.
Notes
Use freshly grated Parmesan for best results. Don’t overcook the pasta; aim for al dente. Add a splash of warm pasta water to loosen the sauce if needed.