Creamy Garlic Butter Chicken & Rotini in Parmesan Sauce

Creamy Garlic Butter Chicken & Rotini in Parmesan Sauce is a hearty, flavor-packed meal that brings together tender chicken, rich garlic butter, and a velvety Parmesan cream sauce over perfectly cooked rotini pasta. It’s a satisfying dish that feels both cozy and indulgent, perfect for when I want to serve something homemade and delicious without spending all night in the kitchen.

Why You’ll Love This Recipe

I love how this recipe blends bold flavors with simple ingredients. The garlic butter adds depth to the chicken, while the Parmesan sauce coats every twist of rotini with creamy, cheesy goodness. It’s a one-pan wonder that makes both cooking and cleanup a breeze, and it’s always a hit whether I’m feeding family or treating myself to a comforting dinner.

Ingredients

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

• Boneless, skinless chicken breasts or thighs (cut into bite-sized pieces)

• Salt and pepper

• Paprika (optional)

• Olive oil

• Butter

• Garlic (minced)

• Rotini pasta

• Chicken broth

• Heavy cream

• Grated Parmesan cheese

• Italian seasoning

• Fresh parsley (optional, for garnish)

Directions

1. I season the chicken pieces with salt, pepper, and paprika.

2. In a large skillet, I heat olive oil and cook the chicken until golden and fully cooked, then remove and set aside.

3. In the same pan, I melt butter and sauté the garlic until fragrant.

4. I pour in the chicken broth and heavy cream, stirring to combine.

5. I stir in the rotini pasta and let it simmer, stirring occasionally, until the pasta is tender and the sauce begins to thicken.

6. I add the Parmesan cheese and Italian seasoning, stirring until the sauce is creamy and well-blended.

7. I return the chicken to the pan and mix everything together, letting it heat through.

8. I garnish with chopped parsley before serving.

Servings and timing

This recipe makes 4–6 servings. It takes about 10–15 minutes to prep and 25–30 minutes to cook, so I can have it ready in under 45 minutes.

Variations

Sometimes I use penne or bowtie pasta instead of rotini. I’ve also added spinach, sun-dried tomatoes, or mushrooms for extra texture and flavor. For a spicier version, I add a pinch of red pepper flakes to the sauce.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it on the stovetop or in the microwave with a splash of cream or broth to keep the sauce smooth and creamy. It’s best served fresh, but reheats surprisingly well.

FAQs

Can I use pre-cooked chicken?

Yes, I’ve used shredded rotisserie chicken to save time. I just stir it into the sauce at the end to heat it through.

What type of Parmesan should I use?

I go with freshly grated Parmesan for the best flavor and melting quality. Pre-shredded varieties don’t melt as smoothly.

Can I make this without cream?

Yes, I’ve used half-and-half or a mixture of milk and butter for a lighter sauce. It’s still creamy and flavorful.

What can I serve with this dish?

I like serving it with a green salad or garlic bread for a full, comforting meal.

Can I freeze this?

I don’t recommend freezing it since the creamy sauce can separate when thawed. It’s best enjoyed fresh or refrigerated for a few days.

Conclusion

Creamy Garlic Butter Chicken & Rotini in Parmesan Sauce is one of those dependable recipes I keep on repeat. It’s rich, comforting, and comes together in a single pan for maximum flavor with minimal mess. Whether it’s for a family dinner or just a cozy night in, this dish never fails to satisfy.

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