Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce

Here’s a short description of what this is all about: I take juicy pieces of chicken and cook them in a silky garlic‑butter sauce, then toss everything with rotini and Parmesan to create a comforting, creamy pasta dinner.

Why You’ll Love This Recipe

I love this dish because it fuses protein and pasta in one bowl, all coated in an indulgent, garlicky Parmesan sauce. It feels elegant enough for guests yet easy enough for a weeknight. The butter, garlic, and cheese meld into a rich sauce that clings to the twists of the rotini, and the chicken adds substance and flavor.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 12 oz (about 340 g) rotini pasta

• 1 lb (450 g) boneless, skinless chicken breasts or thighs, cut into bite‑sized pieces

• Salt and freshly ground black pepper, to taste

• 2 tablespoons olive oil

• 3 tablespoons unsalted butter

• 4 cloves garlic, minced

• 1 cup heavy cream

• ½ cup low-sodium chicken broth

• 1 cup freshly grated Parmesan cheese

• 1 teaspoon Italian seasoning (or a mix of basil, oregano, thyme)

• Optional: crushed red pepper flakes, fresh parsley (chopped), more grated Parmesan

Directions

1. Cook the rotini in salted boiling water according to package instructions until al dente. Drain and set aside.

2. Meanwhile, I season the chicken pieces with salt and pepper. In a large skillet over medium-high heat, I warm the olive oil and sear the chicken in batches until golden and cooked through, about 4–5 minutes per side. I transfer the cooked pieces to a plate and set aside.

3. In the same skillet, I lower the heat to medium, add the butter, and once melted, I stir in the minced garlic. I sauté the garlic for about 30–60 seconds until fragrant, careful not to let it burn.

4. I pour in the heavy cream and chicken broth, stirring to combine. I bring it to a gentle simmer.

5. I stir in the grated Parmesan cheese and Italian seasoning, allowing the cheese to melt slowly into the sauce. If the sauce gets too thick, I loosen it with a splash more broth or cream.

6. I return the cooked chicken into the skillet and stir to coat in the sauce.

7. Then I fold in the cooked rotini, tossing everything until the pasta, chicken, and sauce are well combined.

8. I taste and adjust seasoning (salt, pepper, red pepper flakes if using).

9. I serve it hot, garnished with chopped parsley and extra Parmesan if desired.

Servings And Timing

• Serves: about 4 generous portions

• Prep Time: ~10 minutes

• Cook Time: ~20 to 25 minutes

• Total Time: ~30 to 35 minutes

Variations

• I sometimes replace part of the heavy cream with half-and-half or milk to lighten it (though sauce becomes a bit lighter).

• I add steamed broccoli florets, spinach, or sun-dried tomatoes for extra veggies.

• I swap the rotini for penne, fettuccine, or even zucchini noodles for low-carb.

• I mix in cooked bacon bits or prosciutto for smoky flavor.

• For a tangy twist, I add a splash of lemon juice or a teaspoon of Dijon mustard to brighten the sauce.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, I warm gently over medium-low heat, adding a splash of cream or broth to refresh the sauce. I stir frequently to prevent the cheese from clumping. I don’t recommend freezing this dish, because the sauce may separate.

FAQs

Can I use chicken thighs instead of breasts?

Yes — I often prefer thighs for extra juiciness. Just cut them into bite‑sized pieces and cook until done.

What if my sauce is too thick or too thin?

If it’s too thick, I add a little more cream or broth to loosen it. If it’s too thin, I simmer a bit longer or stir in a small extra amount of Parmesan to help thicken.

Can I make this dairy‑free or lighter?

I could try using a dairy-free cream alternative and a vegan Parmesan substitute, though texture and flavor will change. For a lighter version, use reduced-fat cream or milk, but the sauce will be less rich.

Do I need to boil the pasta first or can I cook it in the sauce?

I prefer boiling it separately and then combining, because that gives me control over doneness and avoids starch overload in the sauce. But if careful, I might add a little extra liquid and cook raw pasta directly in the sauce for a one-pot version.

What cheese works best?

I use freshly grated Parmesan (not pre-grated), because it melts more smoothly and gives the best flavor. I can also add a bit of Pecorino Romano or Asiago for extra tang.

Conclusion

This Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce is one of those satisfying pasta dishes I turn to again and again. It’s rich, comforting, and packed with flavor, yet simple to make. I hope when you try it, you’ll feel as cozy and delighted eating it as I do making it.