Savory Garlic Butter Chicken and Rotini with Creamy Parmesan Sauce

Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine American, Italian

Keyword Savory Garlic Butter Chicken and Rotini with Creamy Parmesan Sauce

Servings

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.

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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.