Creamy Garlic Butter Chicken Rotini in Parmesan Sauce
This Creamy Garlic Butter Chicken Rotini is a comforting and flavorful dish that's perfect for a weeknight dinner. Tender chicken and perfectly cooked rotini are coated in a luscious, garlicky, buttery, and cheesy Parmesan sauce. It's surprisingly easy to make and guaranteed to please even picky eaters.
Equipment
- Large pot
- Colander
- Large skillet
- Measuring cups
- Measuring spoons
- Knife
- Cutting board
- Whisk
- Spoon or spatula
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 6-8 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- 1 cup grated Parmesan cheese, plus extra for serving
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes optional
- Salt to taste
- Pepper to taste
- 1 tablespoon olive oil
- Fresh parsley, chopped optional
- Water for boiling pasta
Instructions
- Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package directions until al dente. Drain the pasta and set aside.
- While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and season with salt, pepper, and Italian seasoning. Cook until the chicken is browned and cooked through, about 5-7 minutes. Make sure the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and set aside.
- In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute, until fragrant. Be careful not to burn the garlic, or it will become bitter.
- Pour in the heavy cream and chicken broth. Stir well to combine. Bring the mixture to a simmer, then reduce the heat to low.
- Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy. Continue to simmer for a few minutes, allowing the sauce to thicken slightly.
- Add the cooked chicken and drained pasta to the skillet with the sauce. Toss gently to coat everything evenly. If the sauce is too thick, add a splash of chicken broth or pasta water to thin it out.
- Taste the sauce and adjust the seasoning as needed. Add more salt, pepper, or red pepper flakes to your liking. Garnish with fresh parsley, if desired. Serve immediately.
Notes
For best results, use freshly grated Parmesan cheese, as pre-shredded cheese may not melt as smoothly. Do not overcook the pasta; al dente is key for the best texture. Adjust the amount of garlic, red pepper flakes, and Parmesan cheese to your preference. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of chicken broth or water if needed to loosen the sauce. To add vegetables, saute broccoli, spinach, or mushrooms with the garlic.