Description
This Creamy Garlic Butter Chicken Rotini in Parmesan Sauce is a rich and flavorful one-pan meal perfect for busy weeknights. Juicy chicken pieces are sautéed to golden perfection then simmered with rotini pasta in a luscious garlic-infused Parmesan cream sauce. The dish balances comforting creaminess with the subtle heat of crushed red pepper flakes and the fresh brightness of parsley garnish for an irresistible dinner the whole family will love.
Ingredients
Scale
Chicken and Seasoning
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper to taste
Sauce and Pasta
- 2 tablespoons butter
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 2 cups chicken broth
- 1 1/2 cups heavy cream or half-and-half
- 8 oz rotini pasta, uncooked
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes (optional)
Garnish
- Fresh parsley, chopped (optional)
Instructions
- Cook the Chicken: Heat 2 tablespoons butter and 1 tablespoon olive oil in a large deep skillet or sauté pan over medium-high heat. Season the bite-sized chicken pieces with salt and pepper. Add the chicken to the pan and cook for 5–6 minutes until golden and cooked through. Remove the chicken from the pan and set aside.
- Sauté Garlic: In the same pan, add the minced garlic and sauté for about 1 minute until fragrant, stirring frequently to avoid burning.
- Add Liquids and Pasta: Pour in 2 cups chicken broth and 1 1/2 cups heavy cream or half-and-half, stirring to combine. Add the uncooked 8 oz rotini pasta and 1 teaspoon Italian seasoning. Bring the mixture to a boil.
- Simmer and Cook Pasta: Reduce the heat to a simmer and cover the pan. Cook for 10–12 minutes, stirring occasionally to prevent sticking, until the pasta is tender and the sauce has thickened.
- Finish the Sauce: Stir in 1 cup grated Parmesan cheese until melted and creamy. Return the cooked chicken to the pan and toss to coat it thoroughly in the sauce. Let simmer for another 2–3 minutes to meld the flavors.
- Serve: Sprinkle with 1/4 teaspoon crushed red pepper flakes if using, and garnish with chopped fresh parsley. Serve hot and enjoy your creamy garlic butter chicken rotini.
Notes
- For added nutrition and color, stir in baby spinach or peas during the last few minutes of cooking.
- Use rotisserie chicken to save time; simply add it in step 5 to heat through.
- You can substitute half-and-half for heavy cream for a lighter sauce, though it may be less rich.
- Adjust crushed red pepper flakes to taste or omit for no heat.
