Savory Garlic Butter Chicken and Rotini with Creamy Parmesan Sauce

This Savory Garlic Butter Chicken and Rotini with Creamy Parmesan Sauce is the ultimate weeknight dinner — simple, hearty, and bursting with flavor. Juicy chicken breasts are pan-seared to golden perfection, then tossed with tender rotini pasta in a silky, garlicky Parmesan cream sauce.

Each bite delivers the perfect balance of rich butter, aromatic garlic, and salty Parmesan cheese. Ready in just 30 minutes, this easy pasta recipe feels restaurant-quality but comes together effortlessly at home. Whether you’re cooking for family or meal-prepping for the week, this creamy garlic butter chicken pasta is sure to become a staple.

Why You’ll Love This Recipe

• Quick & Easy: Dinner on the table in just 30 minutes.
• Restaurant-Worthy Flavor: Creamy, garlicky, and comforting with a rich Parmesan finish.
• One-Skillet Simplicity: Easy cleanup with minimal dishes.
• Customizable: Add veggies like spinach, broccoli, or mushrooms for extra flavor and texture.
• Family Favorite: A crowd-pleasing pasta dish that everyone will ask for again.

Ingredients

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• ¼ teaspoon red pepper flakes (optional)
• Salt and pepper, to taste
• 1 cup heavy cream
• ½ cup chicken broth
• 1 cup grated Parmesan cheese
• 2 tablespoons butter
• 8 oz rotini pasta
• Fresh parsley, chopped (for garnish)

Instructions

1. Cook the Pasta:
   Bring a large pot of salted water to a boil. Cook rotini pasta according to package directions until al dente. Drain and set aside.
2. Cook the Chicken:
   While the pasta cooks, heat olive oil in a large skillet over medium heat. Season chicken breasts with salt and pepper. Sear for 5–7 minutes per side, until golden brown and cooked through (internal temperature 165°F). Remove from the skillet and set aside to rest.
3. Make the Garlic Butter Base:
   In the same skillet, melt butter over medium heat. Add minced garlic and red pepper flakes (if using). Sauté for 1–2 minutes until fragrant and lightly golden.
4. Deglaze with Broth:
   Pour in chicken broth, scraping up any browned bits from the bottom of the skillet. Simmer for 2–3 minutes to build flavor.
5. Create the Creamy Sauce:
   Stir in heavy cream and bring to a gentle simmer. Let it cook for 2–3 minutes until slightly thickened, then whisk in grated Parmesan cheese until smooth and creamy.
6. Combine Everything:
   Slice the cooked chicken into strips and add it back to the skillet. Add the cooked rotini pasta and toss well to coat everything evenly in the creamy Parmesan sauce.
7. Serve:
   Garnish with freshly chopped parsley and extra Parmesan cheese if desired. Serve immediately while hot.

Tips, Storage & FAQs

Tips

• Use Fresh Parmesan: Pre-grated cheese can clump; fresh Parmesan melts smoothly into the sauce.
• Don’t Overcook the Chicken: Sear just until the internal temperature reaches 165°F to keep it tender.
• Add Vegetables: Stir in spinach, mushrooms, or sun-dried tomatoes for extra depth.
• Thicker Sauce: Simmer a few extra minutes or add a bit more cheese to reach desired thickness.

Storage

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm gently on the stovetop with a splash of milk or cream to restore creaminess.
• Freeze: Not recommended due to cream separation, but fresh leftovers taste best reheated.

FAQs

Can I use a different pasta shape?
Yes, penne, fettuccine, or bowtie pasta work beautifully in this recipe.

Can I substitute half-and-half for heavy cream?
Yes, but the sauce will be slightly thinner. Add extra Parmesan to thicken it if needed.

What kind of chicken works best?
Boneless, skinless chicken breasts or thighs both work. Thighs offer a bit more richness.

Can I make it spicy?
Add more red pepper flakes or a dash of hot sauce to the sauce for a mild heat.

Final Thoughts

This Garlic Butter Chicken and Rotini with Creamy Parmesan Sauce is pure comfort food in a bowl — rich, flavorful, and ready in just half an hour. With its buttery garlic base and luscious cream sauce, it’s the kind of easy dinner that feels indulgent yet achievable any night of the week. Serve it with a side salad and garlic bread for the perfect Italian-inspired meal.

📖 Recipe

Print Pin

Savory Garlic Butter Chicken and Rotini with Creamy Parmesan Sauce

Make this easy Garlic Butter Chicken and Rotini with Creamy Parmesan Sauce in just 30 minutes! Juicy chicken, garlic, and creamy cheese come together in a one-pan pasta dish everyone will love.

Course Main Course

Cuisine American, Italian

Keyword Savory Garlic Butter Chicken and Rotini with Creamy Parmesan Sauce

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Ingredients

• 2 boneless skinless chicken breasts
• 2 tablespoons olive oil
• 3 cloves garlic minced
• ¼ teaspoon red pepper flakes optional
• Salt and pepper to taste
• 1 cup heavy cream
• ½ cup chicken broth
• 1 cup grated Parmesan cheese
• 2 tablespoons butter
• 8 oz rotini pasta
• Fresh parsley chopped (for garnish)

Instructions

Cook the Pasta:

• Bring a large pot of salted water to a boil. Cook rotini pasta according to package directions until al dente. Drain and set aside.

Cook the Chicken:

• While the pasta cooks, heat olive oil in a large skillet over medium heat. Season chicken breasts with salt and pepper. Sear for 5–7 minutes per side, until golden brown and cooked through (internal temperature 165°F). Remove from the skillet and set aside to rest.

Make the Garlic Butter Base:

• In the same skillet, melt butter over medium heat. Add minced garlic and red pepper flakes (if using). Sauté for 1–2 minutes until fragrant and lightly golden.

Deglaze with Broth:

• Pour in chicken broth, scraping up any browned bits from the bottom of the skillet. Simmer for 2–3 minutes to build flavor.

Create the Creamy Sauce:

• Stir in heavy cream and bring to a gentle simmer. Let it cook for 2–3 minutes until slightly thickened, then whisk in grated Parmesan cheese until smooth and creamy.

Combine Everything:

• Slice the cooked chicken into strips and add it back to the skillet. Add the cooked rotini pasta and toss well to coat everything evenly in the creamy Parmesan sauce.

Serve:

• Garnish with freshly chopped parsley and extra Parmesan cheese if desired. Serve immediately while hot.

Notes

Use Fresh Parmesan: Pre-grated cheese can clump; fresh Parmesan melts smoothly into the sauce.

Don’t Overcook the Chicken: Sear just until the internal temperature reaches 165°F to keep it tender.

Add Vegetables: Stir in spinach, mushrooms, or sun-dried tomatoes for extra depth.

Thicker Sauce: Simmer a few extra minutes or add a bit more cheese to reach desired thickness.