Go Back

Garlic Butter Chicken Rotini in Cheesy Parmesan Cream Sauce

This creamy, garlicky pasta dish is filled with rich Parmesan flavor and is perfect for a quick weeknight meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 650
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.25 lbs chicken breast, cut into strips
  • 12 oz rotini pasta
  • 1 tbsp olive oil
  • 5 tbsp butter 3 tbsp for sauce, 2 tbsp for cooking chicken
  • 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
Seasoning
  • 1 tsp garlic powder
  • 1/2 tsp paprika optional

Method
 

Cooking the Pasta
  1. Boil the rotini pasta in salted water until al dente. Reserve 1/2 cup of pasta water, drain, and set aside.
Cooking the Chicken
  1. In a skillet, heat olive oil and 2 tbsp of butter on medium-high.
  2. Season the chicken with garlic powder, salt, pepper, and paprika.
  3. Sear the chicken for 3-4 minutes per side until golden and cooked through, then remove and set aside.
Making the Sauce
  1. In the same pan, melt 3 tbsp of butter, add minced garlic, and sauté for 30 seconds.
  2. Pour in chicken broth and heavy cream, stir, and bring the mixture to a gentle simmer.
  3. Add cream cheese and mix until smooth, then incorporate Parmesan (and mozzarella if using) until the sauce is silky and thick.
  4. Season with salt and pepper to taste, adding pasta water if the sauce is too thick.
Combining
  1. Add cooked rotini to the sauce and toss to coat.
  2. Return the chicken to the skillet and spoon sauce over the top.
  3. Garnish with parsley and extra Parmesan before serving.

Notes

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).