why make this recipe
Creamy Garlic Butter Chicken & Rotini in Parmesan Sauce is a delightful dish that brings comfort and flavor to your dinner table. This recipe combines tender chicken and perfectly cooked rotini pasta, all enveloped in a rich and creamy Parmesan sauce. It is perfect for busy weeknight dinners or simple gatherings with friends and family. Plus, it uses common ingredients that you might already have at home!
how to make Creamy Garlic Butter Chicken & Rotini in Parmesan Sauce
Ingredients:
- 12 oz rotini pasta
- 1 cup chicken broth
- 1 1⁄2 cups heavy cream
- 1 cup grated Parmesan cheese
- 2 tbsp butter
- 2 tbsp olive oil
- 2 chicken breasts (boneless, skinless, cut into strips or cubes)
- 4 cloves garlic, minced
- Salt and pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Directions:
- In a large pot, bring salted water to a boil and cook the rotini pasta according to the package instructions, typically 8-10 minutes. Drain and set aside.
- In a large skillet, heat the olive oil and butter over medium-high heat. Season the chicken pieces with salt and pepper.
- Add the chicken to the skillet and cook until golden brown on all sides and fully cooked through (about 7-8 minutes). Remove the chicken from the skillet and set aside.
- In the same skillet, add the minced garlic and sauté for 1-2 minutes, until fragrant. Be careful not to burn the garlic.
- Pour in the chicken broth and let it simmer for 2-3 minutes, scraping up any browned bits from the bottom of the skillet.
- Stir in the heavy cream and bring it to a gentle simmer. Let it cook for 2-3 minutes until it thickens slightly.
- Gradually add the grated Parmesan cheese, stirring constantly, until the cheese is fully melted and the sauce is smooth.
- Add the cooked rotini pasta to the skillet and toss to coat it in the creamy Parmesan sauce.
- Add the cooked chicken back into the skillet, tossing everything together to combine. Adjust seasoning with salt and pepper to taste.
- Once everything is well combined and heated through, serve the creamy garlic butter chicken and rotini immediately. Garnish with fresh chopped parsley if desired.
how to serve Creamy Garlic Butter Chicken & Rotini in Parmesan Sauce
Serve this dish hot right from the skillet for the best flavor and texture. It pairs wonderfully with a fresh green salad or some warm garlic bread. Feel free to sprinkle extra Parmesan cheese on top for added richness.
how to store Creamy Garlic Butter Chicken & Rotini in Parmesan Sauce
To store leftovers, let the dish cool completely and place it in an airtight container. It can stay in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or broth to revive the sauce’s creamy texture.
tips to make Creamy Garlic Butter Chicken & Rotini in Parmesan Sauce
- Use freshly grated Parmesan cheese for the best flavor and melting quality.
- Don’t skip the garlic; it adds essential flavor to the sauce.
- Be cautious not to burn the garlic when sautéing; it can turn bitter if overcooked.
- You can add vegetables like spinach or mushrooms to the dish for extra nutrition and flavor.
variation
For a lighter version, you can substitute half-and-half for heavy cream. If you want to make it a little spicy, add red pepper flakes when cooking the garlic.
FAQs
Can I use other types of pasta?
Yes, you can substitute rotini with any pasta you like, such as penne or fettuccine.
Is this recipe gluten-free?
To make it gluten-free, use gluten-free pasta and ensure your chicken broth is also gluten-free.
Can I use cooked chicken for this recipe?
Absolutely! If you have leftover cooked chicken, just add it in when you make the sauce to heat it through.
Creamy Garlic Butter Chicken & Rotini in Parmesan Sauce
A delightful dish combining tender chicken and rotini pasta enveloped in a rich and creamy Parmesan sauce, perfect for busy weeknight dinners.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 12 oz rotini pasta
- 1 cup chicken broth
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese
- 2 tbsp butter
- 2 tbsp olive oil
- 2 chicken breasts (boneless, skinless, cut into strips or cubes)
- 4 cloves garlic, minced
- Salt and pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- In a large pot, bring salted water to a boil and cook the rotini pasta according to the package instructions, typically 8-10 minutes. Drain and set aside.
- In a large skillet, heat the olive oil and butter over medium-high heat. Season the chicken pieces with salt and pepper.
- Add the chicken to the skillet and cook until golden brown on all sides and fully cooked through (about 7-8 minutes). Remove the chicken from the skillet and set aside.
- In the same skillet, add the minced garlic and sauté for 1-2 minutes, until fragrant.
- Pour in the chicken broth and let it simmer for 2-3 minutes, scraping up any browned bits from the bottom of the skillet.
- Stir in the heavy cream and bring it to a gentle simmer. Let it cook for 2-3 minutes until it thickens slightly.
- Gradually add the grated Parmesan cheese, stirring constantly, until the cheese is fully melted and the sauce is smooth.
- Add the cooked rotini pasta to the skillet and toss to coat it in the creamy Parmesan sauce.
- Add the cooked chicken back into the skillet, tossing everything together to combine.
- Once everything is well combined and heated through, serve the creamy garlic butter chicken and rotini immediately. Garnish with fresh chopped parsley if desired.
Notes
Serve hot for the best flavor and texture. Pairs well with a fresh green salad or warm garlic bread. To store leftovers, cool completely and refrigerate for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg