A luxuriously rich pasta dish featuring tender chicken pieces and al dente rotini pasta enveloped in a silky garlic butter parmesan sauce that’s ready in just 30 minutes. Perfect for weeknight dinners or special occasions when comfort food cravings strike.
Easy Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce Recipe
There’s something undeniably comforting about a bowl of creamy pasta, and this Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce recipe takes that comfort to new heights. This dish combines the savory goodness of garlic-infused butter with tender chunks of chicken and perfectly cooked rotini pasta, all brought together by a velvety parmesan sauce that clings beautifully to every bite. As the evenings grow cooler in fall and winter, this hearty pasta dish becomes a regular in my kitchen rotation – it’s like a warm hug in a bowl that satisfies the soul as much as the appetite.
While many creamy pasta dishes can feel heavy, this version strikes the perfect balance of richness and flavor without weighing you down. The spiral shape of rotini pasta is particularly perfect for this recipe, as the twists and turns capture the luscious sauce in every bite.
THIS RECIPE:
- Creates a restaurant-quality pasta dish with everyday ingredients
- Features a silky, never-grainy parmesan sauce with rich garlic butter flavor
- Comes together in one pot for minimal cleanup
- Provides protein-packed comfort food that the whole family will love
| Recipe Details | Information |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Total Time | 30 minutes |
| Servings | 4 generous portions |
| Yield | Approximately 6 cups |
The beauty of this homemade Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce lies in its simplicity. Despite its impressive flavor profile and restaurant-worthy presentation, it requires just basic cooking techniques and readily available ingredients. Whether you’re a novice cook or a seasoned chef, this recipe delivers consistently delicious results that will have everyone asking for seconds.
Ingredients for Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce
The key to creating a truly spectacular Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce lies in choosing quality ingredients. Since this recipe centers around a few simple components, each one plays a crucial role in developing the final flavor profile. Whenever possible, opt for fresh garlic rather than pre-minced varieties, and select a good quality Parmesan cheese that you grate yourself for the creamiest texture.
For the Chicken and Pasta:
- 1 pound (450g) boneless, skinless chicken breasts, cut into 1-inch chunks
- 12 ounces (340g) rotini pasta
- 2 tablespoons olive oil, divided
- 1 teaspoon kosher salt, plus more for pasta water
- ½ teaspoon freshly ground black pepper
- ½ teaspoon Italian seasoning
- ¼ teaspoon paprika
For the Creamy Parmesan Sauce:
- 4 tablespoons (56g) unsalted butter
- 6 cloves garlic, minced (about 2 tablespoons)
- 2 tablespoons all-purpose flour
- 2 cups (480ml) low-sodium chicken broth
- 1 cup (240ml) heavy cream
- 1½ cups (135g) freshly grated Parmesan cheese
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes (optional, for heat)
- Salt and black pepper, to taste
For Garnish:
- 2 tablespoons fresh parsley, chopped
- Extra grated Parmesan cheese
- Freshly cracked black pepper
| Ingredient Category | Recommended Quantity | Quality Tips |
|---|---|---|
| Pasta | 12 oz rotini | Choose bronze-die extruded pasta for better sauce adhesion |
| Chicken | 1 lb boneless breasts | Organic or free-range chicken has better flavor |
| Cheese | 1½ cups Parmesan | Use authentic Parmigiano-Reggiano and grate it fresh |
| Dairy | 1 cup heavy cream | Higher fat content (36-40%) creates a silkier sauce |
| Aromatics | 6 cloves garlic | Fresh garlic provides significantly more flavor than jarred |
How to Make Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce
Creating this showstopping Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce is a straightforward process that builds layers of flavor at each step. The key to success lies in properly timing each component so everything comes together harmoniously. You’ll begin by cooking the chicken to golden perfection, then create the silky garlic butter base for your sauce before incorporating the pasta and finishing touches.
Prepare the pasta:
- Bring a large pot of water to a rolling boil.
- Add 1 tablespoon of salt to the water.
- Cook the rotini according to package directions until al dente, usually 8-9 minutes.
- Reserve 1 cup of pasta water before draining.
- Drain pasta but do not rinse, as the starch helps the sauce adhere.
Season and cook the chicken:
- In a bowl, toss chicken pieces with salt, pepper, Italian seasoning, and paprika.
- Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat.
- Add seasoned chicken to the skillet in a single layer (work in batches if necessary).
- Cook for 3-4 minutes per side until golden brown and cooked through (internal temperature of 165°F/74°C).
- Remove chicken to a clean plate and tent with foil to keep warm.
Create the garlic butter base:
- In the same pan, reduce heat to medium and add remaining tablespoon of olive oil.
- Add butter and allow it to melt completely.
- Add minced garlic and cook for 30-60 seconds until fragrant but not browned.
- Sprinkle flour over the garlic butter and whisk continuously for 1 minute to create a roux.
Develop the creamy sauce:
- Gradually pour in chicken broth while whisking constantly to prevent lumps.
- Bring to a gentle simmer and cook for 2-3 minutes until slightly thickened.
- Reduce heat to low and slowly whisk in the heavy cream.
- Allow the sauce to simmer (not boil) for 2-3 minutes until it begins to thicken.
Incorporate the cheese and seasonings:
- Remove pan from heat momentarily and gradually add the grated Parmesan, stirring until melted and smooth.
- Return to low heat and add dried oregano and red pepper flakes if using.
- Season with salt and black pepper to taste.
- If sauce is too thick, add reserved pasta water, 2 tablespoons at a time, until desired consistency is reached.
Combine and finish the dish:
- Add the cooked rotini pasta to the sauce and toss gently to coat every piece.
- Fold in the cooked chicken pieces and any accumulated juices.
- Cook for 1-2 minutes until everything is heated through and the pasta has absorbed some of the sauce.
- Remove from heat and let stand for 2-3 minutes, which allows the sauce to thicken and flavors to meld.
Pro tip: For the silkiest sauce, remove the pan from heat before adding the Parmesan cheese. This prevents the cheese proteins from seizing and keeps your sauce smooth rather than grainy.
Tips for Making Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce
The difference between a good pasta dish and an exceptional one often comes down to technique and attention to detail. Here are my expert tips for elevating your Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce to restaurant quality:
- Use room temperature cream to prevent temperature shock when adding it to the hot sauce base
- Cook pasta just shy of al dente (about 1 minute less than package directions) since it will continue cooking in the sauce
- Season in layers rather than just at the end to build depth of flavor throughout the cooking process
- Never boil the sauce after adding cheese to prevent separation and graininess
| Technique | Recommendation | Why It Works |
|---|---|---|
| Pasta Water | Reserve 1 cup before draining | Contains starch that helps emulsify and thicken sauce |
| Cheese Addition | Grate fresh, add off heat, gradually | Prevents clumping and results in silky texture |
| Chicken Searing | Don’t overcrowd pan, use medium-high heat | Creates golden exterior and locks in juices |
| Sauce Consistency | Simmer gently, never rapid boil | Prevents dairy from separating or becoming grainy |
When developing the sauce, be patient with each step. The roux (butter-flour mixture) needs to cook for at least a minute to remove the raw flour taste, but be careful not to brown it, as this will change the color and flavor of your final sauce. When adding liquids, pour slowly while whisking continuously to prevent lumps from forming.
For the cheese, pre-grated varieties often contain anti-caking agents that can make your sauce grainy. Taking the extra time to grate your own Parmesan makes a noticeable difference in the silky texture of the final dish.
Make-Ahead Instructions
This Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce can be partially prepared in advance, making it perfect for busy weeknights or entertaining:
You can season and cook the chicken up to 2 days ahead. Store it in an airtight container in the refrigerator, then bring to room temperature for 15 minutes before adding to the finished sauce.
The sauce base (before adding cream and cheese) can be prepared up to 1 day ahead. Store in the refrigerator, then reheat gently on the stovetop before proceeding with the cream and cheese additions.
For the most efficient preparation, measure and prep all ingredients before starting to cook. Having everything ready to go (mise en place) makes the cooking process much smoother.
When reheating pre-made components, do so gently over low heat to prevent separation. Add a splash of broth or cream if needed to restore the original consistency.
Storing Leftovers
Properly storing leftover Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce ensures you can enjoy it just as much the second time around:
Allow leftovers to cool completely but don’t leave at room temperature for more than 1 hour. Transfer to airtight containers and refrigerate for up to 3 days. The pasta will absorb some of the sauce as it sits, so the texture will be slightly different but still delicious.
When reheating, add a splash of cream or milk (about 1-2 tablespoons per cup of pasta) to revitalize the sauce. Heat gently in a covered saucepan over low heat or microwave at 50% power in 30-second intervals, stirring between each interval until heated through.
For best food safety practices, always use clean utensils when serving and storing leftovers, and never return uneaten portions from the table to your storage container.
Freezing Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce
While cream-based pasta dishes aren’t ideal candidates for freezing, you can freeze this Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce with a few modifications:
For best results, freeze the sauce and chicken separately from the pasta. Cook the pasta fresh when you’re ready to serve the dish. If you must freeze the complete dish, be aware that the pasta texture will change somewhat upon thawing.
To freeze properly, cool the dish completely, then portion into freezer-safe containers or heavy-duty freezer bags, removing as much air as possible. Label with the date and contents.
Freeze for up to 1 month for optimal quality. Beyond that, the dairy components may start to separate when reheated.
To thaw and reheat: Transfer from freezer to refrigerator 24 hours before needed. Reheat gently in a covered saucepan over low heat, stirring occasionally. You may need to add additional cream and freshly grated cheese to restore the sauce’s consistency and flavor.
Serving Suggestions
This Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce shines as a main dish and pairs beautifully with thoughtfully selected sides and beverages:
A simple green salad with a light vinaigrette provides a refreshing contrast to the rich pasta. Consider arugula with lemon dressing or a classic Caesar salad.
Garlic bread or a crusty Italian loaf is perfect for sopping up extra sauce. For a lighter option, serve with roasted vegetables like asparagus, broccoli, or cherry tomatoes.
For wine pairings, this creamy pasta dish works wonderfully with a crisp Pinot Grigio or unoaked Chardonnay. If you prefer red, opt for a light-bodied Pinot Noir that won’t overwhelm the delicate flavors.
Serve this pasta at just above room temperature rather than piping hot – this is when the flavors are most pronounced and the sauce is at its creamiest consistency.
FAQ
Can I use a different type of pasta for this recipe?
Absolutely! While rotini works beautifully because its spiral shape captures the sauce in every bite, you can substitute other medium shapes like penne, fusilli, or farfalle. Avoid long pasta like spaghetti or fettuccine, as they don’t hold the chunky components as well.
What can I substitute for heavy cream to make this lighter?
For a lighter version, you can replace half the heavy cream with whole milk, though the sauce won’t be quite as rich. Avoid low-fat milk as it may curdle. Half-and-half is another good middle-ground option. Plant-based alternatives like full-fat coconut milk or cashew cream can work, though they will alter the flavor profile.
My sauce turned out grainy. What went wrong?
Grainy sauce typically occurs when cheese is added to a sauce that’s too hot or boiling, causing the proteins to seize. Always remove the pan from heat before adding cheese, add it gradually while stirring, and never let the sauce boil after cheese is added. Using pre-grated cheese with anti-caking agents can also cause graininess.
Can I use pre-cooked rotisserie chicken to save time?
Yes! Using rotisserie chicken is a great time-saver. Simply shred or chop about 2-3 cups of cooked chicken and add it to the sauce when you would normally return the cooked chicken to the pan. Just reduce the salt in the recipe slightly as rotisserie chicken is often well-seasoned.
How can I add more vegetables to this dish?
This recipe is very adaptable to additional vegetables. Spinach, peas, mushrooms, or roasted red peppers are excellent additions. For leafy greens like spinach, stir in at the end until just wilted. For firmer vegetables like mushrooms, sauté them after cooking the chicken and before making the sauce. Frozen peas can be added directly to the sauce about 3 minutes before serving.