I love simple pasta dinners that come together fast and taste rich. This dish is creamy, garlicky, and fills the kitchen with a good smell.
introduction
This Garlic Butter Chicken Rotini in Cheesy Parmesan Cream Sauce is a quick, tasty weeknight meal. The sauce is creamy and full of Parmesan. The chicken stays tender and the rotini holds the sauce well. For another buttery pasta idea try Cowboy Butter Chicken Linguine to compare flavors.
why make this recipe
- It cooks fast and uses common ingredients.
- It makes a full meal in one pan for most of the steps.
- The sauce is rich and satisfying, great for picky eaters.
- You can change cheeses or add veggies easily.
how to make Garlic Butter Chicken Rotini in Cheesy Parmesan Cream Sauce
Follow the steps below. Work in order: cook pasta, cook chicken, make sauce, combine.
Ingredients :
- 1.25 lbs chicken breast, cut into strips
- 1 tbsp olive oil
- 2 tbsp butter
- 1 tsp garlic powder
- Salt & black pepper to taste
- 1/2 tsp paprika (optional)
- 12 oz rotini pasta
- 3 tbsp butter
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 2 oz cream cheese (optional for extra creaminess)
- 1 cup grated Parmesan cheese
- 1/2 cup mozzarella (optional for stretchiness)
- 1/2 cup reserved pasta water (use only if needed)
- Fresh parsley (for garnish)
- Extra Parmesan (for garnish)
Directions :
- Boil the rotini pasta in salted water until al dente. Reserve 1/2 cup of pasta water, drain, and set it aside.
- In a skillet, heat olive oil and butter on medium-high. Season the chicken with garlic powder, salt, pepper, and paprika. Sear the chicken for 3-4 minutes per side until golden and cooked through, then remove and set aside.
- In the same pan, melt 3 tbsp of butter, add minced garlic, and sauté for 30 seconds. Pour in chicken broth and heavy cream, stir, and bring the mixture to a gentle simmer. Add cream cheese and mix until smooth, then incorporate Parmesan (and mozzarella if using) until the sauce is silky and thick. Season with salt and pepper to taste, adding pasta water if the sauce is too thick.
- Add cooked rotini to the sauce and toss to coat. Return the chicken to the skillet and spoon sauce over the top. Garnish with parsley and extra Parmesan before serving.
how to serve Garlic Butter Chicken Rotini in Cheesy Parmesan Cream Sauce
Serve hot on plates or family-style bowl. Add a sprinkle of parsley and extra Parmesan. A green salad or steamed broccoli makes a good side. For a sweet finish, consider a simple sauce like this butterscotch dessert sauce to drizzle on ice cream.
how to store Garlic Butter Chicken Rotini in Cheesy Parmesan Cream Sauce
Cool the pasta to room temperature (no more than 2 hours). Put in an airtight container and refrigerate up to 3 days. Reheat gently on the stove with a splash of milk or reserved pasta water to loosen the sauce. Do not freeze cream-heavy dishes; texture changes when frozen.
tips to make Garlic Butter Chicken Rotini in Cheesy Parmesan Cream Sauce
- Do not overcook the pasta — al dente holds the sauce better.
- Use freshly grated Parmesan for the best melt and flavor.
- If the sauce is too thick, add reserved pasta water a little at a time.
- Sear chicken on high heat for a golden crust, then finish in the pan.
- For less rich sauce, use half-and-half instead of heavy cream (sauce will be thinner).
variation (if any)
- Add spinach or peas to the sauce for color and veggies.
- Swap rotini for penne, rigatoni, or fettuccine.
- Use Italian seasoning or fresh basil for a herby flavor.
- Make it smoky by adding a pinch of smoked paprika.
- Replace chicken with shrimp for a seafood version.
FAQs
Q: Can I use pre-cooked chicken?
A: Yes. Add it at the end to warm through. Do not overcook it.
Q: Can I make this dairy-free?
A: You can use dairy-free cream, butter, and cheese alternatives. The sauce will taste different and may be thinner.
Q: How do I stop the sauce from splitting?
A: Keep the sauce at a gentle simmer, not a rolling boil. Add cheese off the heat and stir until smooth.
Q: Can I meal prep this?
A: Store cooked pasta and sauce in separate containers if possible. Reheat together gently and add a splash of water if needed.
Conclusion
If you like one-pan, creamy pasta meals, you may enjoy this similar recipe: Garlic Parmesan Chicken and Pasta (One-Pan).
Garlic Butter Chicken Rotini in Cheesy Parmesan Cream Sauce
Ingredients
Method
- Boil the rotini pasta in salted water until al dente. Reserve 1/2 cup of pasta water, drain, and set aside.
- In a skillet, heat olive oil and 2 tbsp of butter on medium-high.
- Season the chicken with garlic powder, salt, pepper, and paprika.
- Sear the chicken for 3-4 minutes per side until golden and cooked through, then remove and set aside.
- In the same pan, melt 3 tbsp of butter, add minced garlic, and sauté for 30 seconds.
- Pour in chicken broth and heavy cream, stir, and bring the mixture to a gentle simmer.
- Add cream cheese and mix until smooth, then incorporate Parmesan (and mozzarella if using) until the sauce is silky and thick.
- Season with salt and pepper to taste, adding pasta water if the sauce is too thick.
- Add cooked rotini to the sauce and toss to coat.
- Return the chicken to the skillet and spoon sauce over the top.
- Garnish with parsley and extra Parmesan before serving.