Give it up my sweet friend! You cannot resist the temptation of this Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce. I’m telling you, this dish is a flavor explosion that will have you doing a happy dance right in your kitchen.
Recipe Overview
Let me give you the quick rundown on what we’re making today. This is one of those recipes you’ll come back to again and again.
- Cuisine: Italian-American
- Category: Main Course
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4
Do You Love This Recipe Too?
I first whipped this up on a rainy Tuesday when I needed something comforting but didn’t want to spend hours by the stove. The smell of garlic butter sautéing with Italian herbs instantly filled the kitchen, making the whole house feel cozy. It’s that perfect “hug in a bowl” kind of meal that brings everyone to the table with a smile.
Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce Recipe
Make Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.
Author: [Your Name/Olyvia Template User] Prep: 10 min | Cook: 25 min | Total: 35 min
Servings: 4
Let’s Get Your Ingredients Ready
- 12 oz rotini pasta
- 2 boneless, skinless chicken breasts, cubed
- 3 tbsp butter (divided)
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- Fresh parsley, chopped (for garnish)
Bringing This Recipe to Life (Step-by-Step)
- Start by boiling a large pot of salted water. Add the rotini and cook until perfectly al dente. Drain the pasta and set it aside while you work on the rest.
- In a deep skillet or sauté pan, melt 2 tablespoons of butter over medium heat. Toss in the cubed chicken and season it with garlic powder, Italian seasoning, salt, and pepper. Sear the chicken until it’s golden on the outside and fully cooked inside, then remove it from the pan and keep it warm.
- Drop the last tablespoon of butter into the same pan. Once melted, stir in the minced garlic and let it cook for a minute, just until it smells amazing. Pour in the heavy cream and chicken broth, whisking gently to bring it all together.
- Once the sauce starts to warm through, stir in the Parmesan and mozzarella. Let everything melt down into a silky, cheesy sauce, giving it a few minutes to thicken slightly.
- Return the chicken to the pan along with the cooked rotini. Stir everything together so the pasta and chicken are well coated in that luscious garlic-Parmesan sauce.
- Top it off with a sprinkle of fresh parsley and serve it hot. Creamy, cheesy, and garlicky in the best way.
Notes
Enjoy your homemade Creamy Garlic Butter Chicken and Rotini!
Nutrition Information
Calories: 750 Protein: 35g Carbohydrates: 65g Fat: 38g Saturated Fat: 22g Cholesterol: 145mg Sodium: 850mg
Did You Make This?
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My Shopping List for This Recipe
I get so excited gathering these ingredients! They’re all easy to find but come together in the most magical way.
Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce Recipe
Let’s Get Your Ingredients Ready
Let’s Get Your Ingredients Ready
Bringing This Recipe to Life (Step-by-Step)
Bringing This Recipe to Life (Step-by-Step)
Notes
Enjoy your homemade Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce Recipe!
Nutrition Information
The key players here are the fresh chicken breasts and that duo of cheeses—Parmesan for the nutty bite and mozzarella for the creamy melt. Don’t skimp on the heavy cream either; we’re going for maximum richness here!
Let’s Get Your Ingredients Ready
Okay, let’s gather our cast of characters! Having everything prepped makes the cooking process so smooth and enjoyable.
- 12 oz rotini pasta
- 2 boneless, skinless chicken breasts, cubed
- 3 tbsp butter
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- Fresh parsley, chopped
Bringing This Recipe to Life (Step-by-Step)
Ready to create some magic? Follow these steps and you’ll have a restaurant-quality pasta dish in no time flat.
- Start by boiling a large pot of salted water. Add the rotini and cook until perfectly al dente. Drain the pasta and set it aside while you work on the rest.
- In a deep skillet or sauté pan, melt 2 tablespoons of butter over medium heat. Toss in the cubed chicken and season it with garlic powder, Italian seasoning, salt, and pepper. Sear the chicken until it’s golden on the outside and fully cooked inside, then remove it from the pan and keep it warm.
- Drop the last tablespoon of butter into the same pan. Once melted, stir in the minced garlic and let it cook for a minute, just until it smells amazing.
- Pour in the heavy cream and chicken broth, whisking gently to bring it all together.
- Once the sauce starts to warm through, stir in the Parmesan and mozzarella. Let everything melt down into a silky, cheesy sauce, giving it a few minutes to thicken slightly.
- Return the chicken to the pan along with the cooked rotini. Stir everything together so the pasta and chicken are well coated in that luscious garlic-Parmesan sauce.
- Top it off with a sprinkle of fresh parsley and serve it hot. Creamy, cheesy, and garlicky in the best way.
Fun Variations to Try Next Time
Once you master the basic recipe, feel free to get creative! Here are some of my favorite twists.
- Add sautéed mushrooms or spinach for an earthy, veggie-packed boost. They soak up that garlic sauce perfectly.
- Swap the rotini for penne or bowtie pasta. Any shape that holds sauce well works wonders here.
- Spice it up with a pinch of red pepper flakes if you like a little kick to balance the creaminess.
How to Store, Freeze, and Reheat
Leftovers? No problem! This dish stores beautifully if you have any left (which I rarely do).
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of milk or broth to loosen the sauce.
Freezing isn’t highly recommended for cream-based sauces as they can separate, but if you must, freeze in an airtight container for up to 1 month. Thaw overnight in the fridge before reheating gently.
NUTRITION INFORMATION
- Calories: 750
- Protein: 35g
- Carbohydrates: 65g
- Fat: 38g
- Saturated Fat: 22g
- Cholesterol: 145mg
- Sodium: 850mg
A Quick Q&A on This Recipe
I get asked these questions all the time! Here are the answers to help you succeed.
Can I use half-and-half instead of heavy cream?
You can, but the sauce won’t be quite as thick or rich. If you do, you might need to simmer it a little longer or add a pinch of flour to help it thicken up.
What if I don’t have rotini?
No worries! Penne, fusilli, or farfalle are excellent substitutes. You want a pasta with some texture to hold onto all that cheesy goodness.
Can I use pre-grated cheese?
It’s always better to grate your own cheese if you can! Pre-grated cheese often has anti-caking agents that can make the sauce a little grainy instead of perfectly smooth.
There you have it, my friends! This Creamy Garlic Butter Chicken and Rotini has become my go-to for impressing guests or treating myself to something special.
It’s quick enough for busy weeknights but fancy enough for date night. The combination of garlic, butter, and cheese is simply unbeatable.
I can’t wait to hear how yours turns out! Please leave a comment and a rating below to let me know what you think!
