Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce

Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce is a delightful dish that marries succulent chicken, creamy sauce, and tender pasta into a comforting meal. I stumbled upon this recipe during a busy week and it quickly became a family favorite. With its rich flavors and satisfying textures, it’s perfect for weeknight dinners when you’re short on time but still want something delicious and hearty to serve.

Why You’ll Love This Dish

This recipe offers a combination of comfort, flavor, and speed that makes it a must-try. It’s a one-skillet dish, meaning less cleanup after a satisfying meal. Plus, it’s a budget-friendly option that pleases kids and adults alike, making it ideal for family dinners or meal prep.

“I made this for my family, and everyone raved about it! The creaminess of the sauce combined with the tender chicken made it a hit. I’ll definitely be adding this to our regular rotation!”

Step-by-Step Overview

Making Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce is straightforward. You’ll start by sautéing seasoned chicken breasts until golden brown, then move on to creating a luscious creamy sauce infused with garlic and Parmesan. Finally, you’ll cook rotini pasta to al dente perfection and combine everything together for a dish bursting with flavor!

What You’ll Need

• 2 tablespoons butter
• 4 boneless, skinless chicken breasts
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• 1 tablespoon olive oil
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 cup grated Parmesan cheese
• 8 ounces rotini pasta
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped

Feel free to substitute the chicken with turkey or swap the rotini for another pasta shape. You can also use low-fat cream for a lighter touch!

Directions to Follow

1. Melt 2 tablespoons of butter in a large skillet over medium heat.
2. Season both sides of 4 boneless, skinless chicken breasts with 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon Italian seasoning.
3. Add the seasoned chicken breasts to the skillet and cook for 6-7 minutes per side, or until fully cooked through and no longer pink in the center. Once cooked, remove the chicken from the skillet and set it aside on a plate.
4. In the same skillet, add 1 tablespoon of olive oil and heat it over medium heat.
5. Add 2 cloves of minced garlic to the skillet and sauté for 1-2 minutes, or until fragrant.
6. Pour in 1 cup of heavy cream and 1/2 cup of chicken broth, stirring to combine.
7. Bring the mixture to a simmer and let it cook for 3-4 minutes, allowing it to thicken slightly.
8. Stir in 1 cup of grated Parmesan cheese and continue to cook, stirring constantly, until the cheese is fully melted and the sauce is smooth.
9. Season the sauce with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, then remove from heat.
10. While the sauce simmers, cook 8 ounces of rotini pasta in a large pot of salted boiling water according to package instructions, usually about 9-11 minutes, until al dente.
11. Drain the pasta and add it to the skillet with the creamy Parmesan sauce.
12. Slice the cooked chicken breasts into strips and add them to the skillet with the pasta.
13. Toss everything together to coat the pasta and chicken with the creamy sauce.
14. Sprinkle 1 tablespoon of chopped fresh parsley over the top for garnish.
15. Serve immediately, enjoying the creamy garlic butter chicken and rotini in Parmesan sauce.

Best Ways to Enjoy It

To plate this dish well, a sprinkle of additional Parmesan and a touch of parsley on top makes for a beautiful presentation. Pair this creamy delight with a simple green salad or steamed vegetables for a balanced meal. A glass of white wine or a refreshing lemonade would also pair beautifully with the rich flavors.

How to Store and Reheat

If you have leftovers—lucky you! Store them in an airtight container in the refrigerator for up to 3 days. To reheat, microwave gently, stirring occasionally, until heated through. You can also warm it on the stovetop over low heat, adding a splash of chicken broth to help loosen the sauce if needed.

Helpful Cooking Tips

• Always use a meat thermometer to check that the chicken has reached 165°F for food safety.
• For a little extra flair, consider adding spinach or sun-dried tomatoes to the sauce for added flavor and color.

Recipe Variations

Feel free to switch things up! Add cooked mushrooms or broccoli for extra nutrition. For a spicy kick, try adding red pepper flakes or a dash of hot sauce to the creamy sauce. If you’re looking to go dairy-free, swap the cream and cheese for coconut cream and nutritional yeast.

Frequently Asked Questions

How long does this dish take to prepare?

From start to finish, the total time is approximately 30-40 minutes, making it a great choice for a quick dinner.

Can I freeze leftovers?

Yes! This dish can be frozen for up to 2 months in a sealed container. Thaw in the refrigerator overnight before reheating.

What can I use instead of rotini pasta?

You can substitute rotini with any pasta you have on hand, like penne or fusilli. Just adjust the cooking time as needed for different shapes.

This Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce is not just a recipe; it’s a comforting experience at the dinner table. Enjoy every rich bite!

Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce

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A delightful one-skillet dish combining succulent chicken, creamy sauce, and tender rotini pasta for a comforting and flavorful meal.

• Author: clara
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Skillet
• Cuisine: Italian
• Diet: Paleo

Ingredients

Scale 1x2x3x

• 2 tablespoons butter
• 4 boneless, skinless chicken breasts
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• 1 tablespoon olive oil
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 cup grated Parmesan cheese
• 8 ounces rotini pasta
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped

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Instructions

1. Melt 2 tablespoons of butter in a large skillet over medium heat.
2. Season both sides of 4 boneless, skinless chicken breasts with 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon Italian seasoning.
3. Add the seasoned chicken breasts to the skillet and cook for 6-7 minutes per side, or until fully cooked through and no longer pink in the center.
4. Remove the chicken from the skillet and set it aside on a plate.
5. Add 1 tablespoon of olive oil to the same skillet and heat it over medium heat.
6. Add 2 cloves of minced garlic to the skillet and sauté for 1-2 minutes, or until fragrant.
7. Pour in 1 cup of heavy cream and 1/2 cup of chicken broth, stirring to combine.
8. Bring the mixture to a simmer and let it cook for 3-4 minutes, allowing it to thicken slightly.
9. Stir in 1 cup of grated Parmesan cheese and continue to cook, stirring constantly, until the cheese is fully melted and the sauce is smooth.
10. Season the sauce with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, then remove from heat.
11. Cook 8 ounces of rotini pasta in a large pot of salted boiling water according to package instructions, usually about 9-11 minutes, until al dente.
12. Drain the pasta and add it to the skillet with the creamy Parmesan sauce.
13. Slice the cooked chicken breasts into strips and add them to the skillet with the pasta.
14. Toss everything together to coat the pasta and chicken with the creamy sauce.
15. Sprinkle 1 tablespoon of chopped fresh parsley over the top for garnish.

Notes

Feel free to substitute chicken with turkey or swap rotini for another pasta shape. Mix in vegetables like spinach, sun-dried tomatoes, or mushrooms for extra nutrition.