Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce 9 Epic Wins

Introduction of Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce

Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce delivers rich comfort with weeknight speed and chef level clarity. I am Chef Andrew, and this method gives you silky sauce, juicy chicken, and pasta that holds every drop. We start with seasoned chicken seared in butter until the edges turn deep gold and the centers stay tender. Those browned bits at the bottom are flavor you will capture in the sauce. Garlic goes in just long enough to perfume the pan without turning bitter. Heavy cream follows and simmers gently until it thickens to a texture that lightly coats the back of a spoon.

Parmesan melts in off the heat for a smooth finish that never turns gritty. Rotini brings all those ridges that trap sauce, so every bite tastes balanced. A splash of pasta water loosens the sauce to a glossy sheen, and the resting juices from the chicken round out the savoriness. Fresh parsley at the end brightens the plate.

You will get precise visual cues and simple timing so the dish feels calm, not fussy. Salt and pepper work in layers. Butter is divided for control and flavor. The skillet carries you from sear to sauce to toss without extra pots. Serve straight from the pan or plate it high for guests. Either way, you will have a creamy garlic butter pasta that eats like a restaurant classic and cooks like a reliable weeknight staple.

Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce 9 Epic Wins

Andrew BELLETT

Silky garlic Parmesan sauce, juicy seared chicken, and al dente rotini tossed together in one skillet. Clear visual cues and simple timing deliver a restaurant-style finish on a weeknight clock.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Chicken Resting 5 minutes mins

Total Time 35 minutes mins

Course Dinner, Main Course, Pasta

Cuisine American, Italian-Inspired

Servings 4 servings

Equipment

• Large pot for boiling pasta
• 12-inch skillet
• Cutting Board and Chef’s Knife
• Tongs
• Measuring Cups and Spoons
• Fine grater for Parmesan
• Colander

Ingredients

  

Pasta

• 12 oz rotini pasta cook to al dente

Chicken

• 2 pieces boneless skinless chicken breasts patted dry
• salt and black pepper to taste

Garlic Butter Parmesan Sauce

• 3 tbsp unsalted butter divided
• 4 cloves garlic minced
• 1 cup heavy cream room temperature helps prevent splitting
• 1 cup Parmesan cheese finely grated

To Finish

• chopped parsley for garnish
• 1 cup reserved pasta water use as needed to loosen sauce

Instructions

 

• Boil pasta Bring a large pot of salted water to a rolling boil. Cook rotini until al dente. Reserve 1 cup pasta water, then drain and set aside.
• Season chicken Pat chicken dry. Season both sides with salt and black pepper. If thick, pound to an even thickness for a steady cook.
• Sear chicken Heat a large skillet over medium heat. Melt 1 tbsp butter and add chicken. Cook 6–7 minutes per side until golden and 165°F inside. Transfer to a plate and rest 5 minutes.
• Sweat garlic In the same skillet over medium low, melt remaining 2 tbsp butter. Add garlic and stir 30–60 seconds until fragrant and pale golden. Do not brown.
• Build the cream base Stir in heavy cream, scraping up browned bits. Simmer gently 3–4 minutes until slightly thickened and the spoon leaves a light trail.
• Melt Parmesan Reduce heat to low. Sprinkle in Parmesan gradually, whisking until smooth and silky. Season with salt and pepper. If thick, whisk in splashes of pasta water until glossy and pourable.
• Slice chicken Cut rested chicken into strips or bite-size pieces, capturing any juices on the board.
• Toss to coat Add drained rotini to the skillet and toss in the sauce. Fold in chicken and any juices. Loosen with more pasta water as needed so the sauce clings to the spirals.
• Finish and serve Taste and adjust salt and pepper. Sprinkle with chopped parsley and an extra shower of Parmesan. Serve hot.

Notes

Sauce safety: Keep heat low after adding cream and cheese to prevent splitting. If you see oily pooling, remove from heat and whisk in a splash of cream or pasta water.
Cheese tip: Freshly grated Parmesan melts smoother than pre-shredded. Add gradually while whisking over low heat.
Swaps: Penne, shells, or cavatappi work well. Add peas, spinach, or sautéed mushrooms for extra veg.
Reheat: Warm gently with a spoon of pasta water or cream until glossy again. Avoid boiling.

Keyword Creamy Garlic Butter Chicken, Parmesan Sauce, Rotini Pasta, Skillet Pasta, Weeknight Dinner

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Why You’ll Love This Recipe “Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce”

• Fast and dependable
  Simple steps, clear cues, and one main skillet give you creamy pasta in about 30 minutes.
• Silky sauce that clings
  Heavy cream simmered gently and finished with Parmesan creates a velvety coat that hugs every rotini spiral.
• Golden juicy chicken
  Seasoned breasts sear in butter for deep flavor outside and tender bites inside.
• Big garlic aroma without bitterness
  Garlic cooks briefly in melted butter so it stays fragrant and sweet.
• Balanced richness
  Butter and cream feel luxurious while parsley and black pepper keep each bite lively.
• Restaurant feel at home
  Browning the chicken then building the sauce in the same pan captures all those tasty browned bits.
• Flexible and family friendly
  Swap rotini for penne or shells, add peas or spinach, or use grilled chicken you already have.
• Make ahead smart
  Cook pasta just shy of al dente and hold a cup of pasta water so you can revive the sauce at serving time.
• Crowd pleasing flavors
  Garlic, butter, and Parmesan are familiar favorites that satisfy picky eaters and impress guests.
• Reliable leftovers
  The sauce loosens beautifully with a splash of pasta water or cream, so day two tastes just as comforting.

Ingredients Needed for Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce

For the Pasta

• Rotini pasta 12 ounces
  Cook to al dente so the spirals hold their bite and capture sauce.

For the Chicken

• Boneless skinless chicken breasts 2 pieces
  Pat dry and season well for better browning and juicier centers.
• Salt and black pepper to taste
  Season in layers pre sear and again to finish.

For the Garlic Butter Parmesan Sauce

• Unsalted butter 3 tablespoons, divided
  Use 1 tablespoon for searing the chicken and 2 tablespoons to start the sauce.
• Garlic 4 cloves, minced
  Freshly minced for a sweet, aromatic finish.
• Heavy cream 1 cup
  Room temperature helps it thicken smoothly without splitting.
• Parmesan cheese 1 cup, finely grated
  Finely grated melts quickly and gives a silky texture.

To Finish

• Parsley chopped, for garnish
  Adds fresh color and a clean herbal lift at the end.

Chef notes

• Reserve about 1 cup of hot pasta water before draining. A splash loosens the sauce to a glossy, restaurant style consistency.
• If your Parmesan is very salty, go light on salt early and adjust at the end after tasting.
• Thin cutlets cook quickly. If using thicker breasts, butterfly or pound to even thickness for an even sear.

How to Make Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce

1. Set up and boil water
   Fill a large pot with water and bring to a rolling boil. Salt generously so the pasta tastes seasoned from within.
2. Cook the rotini
   Add rotini and cook until just al dente according to the package. Reserve 1 cup of hot pasta water, then drain. Do not rinse. Set aside.
3. Season the chicken
   Pat chicken breasts dry. Season both sides with salt and black pepper. If the pieces are thick, lightly pound to an even thickness for an even cook.
4. Sear the chicken
   Heat a large skillet over medium heat. Melt 1 tablespoon butter. Add chicken and cook 6 to 7 minutes per side until golden and cooked through. Internal temp should reach 165°F. Transfer to a plate and rest 5 minutes to keep juices in.
5. Start the sauce base
   In the same skillet over medium low, melt the remaining 2 tablespoons butter. Add minced garlic. Stir 30 to 60 seconds until fragrant and pale golden. Do not brown the garlic.
6. Simmer the cream
   Pour in heavy cream and stir, scraping up browned bits. Bring to a gentle simmer with small steady bubbles at the edge. Cook 3 to 4 minutes until slightly thickened and the spoon leaves a light trail.
7. Melt in Parmesan
   Reduce heat to low. Sprinkle in Parmesan gradually, whisking until smooth and silky. Season with a pinch of salt and a few grinds of pepper. If the sauce seems too thick, whisk in a splash of pasta water. Aim for a sauce that coats the back of a spoon.
8. Slice the chicken
   Cut rested chicken into strips or bite size pieces. Catch the resting juices on the board and save them for the pan.
9. Combine pasta and chicken
   Add drained rotini to the skillet. Toss to coat. Fold in the sliced chicken and any juices. If needed, loosen the sauce with more pasta water a tablespoon at a time until glossy and clinging.
10. Taste and finish
    Taste and adjust salt and pepper. Stir in chopped parsley for a fresh lift. Serve hot.

Mini tips for perfect texture

• If the sauce tightens while standing, add a splash of pasta water or cream and warm gently while stirring.
• If you see specks of unmelted cheese, keep the heat low and whisk until smooth. High heat can cause graininess.
• For extra silk, finish with a small knob of butter off heat and swirl to emulsify.

Serving and Storage Tips of Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce

How to serve beautifully of Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce

• Twirl rotini into warm shallow bowls so the spirals stack high and hold sauce.
• Spoon sliced chicken over the pasta, then nap with a little extra sauce from the pan.
• Finish with chopped parsley, a light shower of finely grated Parmesan, and a few cracks of black pepper.
• Add brightness with lemon zest or a squeeze of lemon at the table.

Simple sides that shine of Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce

• Crisp green salad with a light vinaigrette balances the richness.
• Roasted broccoli or asparagus adds color and texture.
• Garlic bread or warm ciabatta is perfect for swiping up the last of the sauce.

Holding for guests of Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce

• Keep the skillet on the lowest heat with a splash of reserved pasta water to maintain a silky consistency.
• If the sauce thickens, loosen gradually with hot pasta water, a tablespoon at a time, and stir until glossy.

Storing leftovers of Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce

• Cool within 1 hour. Transfer to an airtight container and refrigerate up to 3 days.
• Store extra Parmesan and parsley separately so you can finish fresh after reheating.

Reheating without splitting of Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce

• Stovetop: Place pasta in a skillet over low heat with 2 to 3 tablespoons pasta water or cream per serving. Stir gently until hot and saucy.
• Microwave: Heat in short bursts at 60 percent power, stirring between intervals and adding a spoon of liquid if needed.
• Avoid boiling the sauce. High heat can make Parmesan turn grainy.

Freezer guidance of Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce

• Cream and Parmesan sauces can separate after freezing, so freezing is not ideal. If you freeze, cool quickly, pack airtight up to 1 month, thaw overnight, then rewarm gently with cream and a small knob of butter while whisking to re-emulsify.

Helpful Notes of Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce

• Pasta water is your friend
  Reserve 1 cup before draining. Add by the tablespoon until the sauce looks glossy and clings to the spirals.
• Avoid split sauce
  Keep heat low once cream is in. If you see oily pooling, take the pan off heat, whisk in a splash of cream, then return to gentle heat and stir until smooth.
• Melt Parmesan the right way
  Use freshly grated cheese and add it gradually over low heat. Pre-shredded cheese can turn grainy. If clumps appear, whisk in a spoon of hot pasta water.
• Garlic control
  Cook garlic just until fragrant and pale golden. If it browns, it will taste bitter. Wipe the pan and start the garlic step again if needed.
• Cream choices
  Heavy cream gives the most stable sauce. If using half and half, simmer only briefly and consider whisking in a 1 teaspoon cornstarch slurry to help it hold.
• Season in layers
  Salt the pasta water like the sea, season the chicken before searing, then finish the sauce to taste after adding Parmesan which can be salty.
• Chicken basics
  Pat dry for better browning. Aim for 165°F in the thickest part, then rest 5 minutes so juices stay in the meat.
• Pan pick
  Stainless builds flavorful browned bits for the sauce. Nonstick is gentler but creates less fond. Either works.
• Pasta swaps
  Penne, shells, cavatappi, or fusilli all capture sauce well. Cook to al dente so they keep their shape when tossed.
• Vegetable add-ins
  Stir in baby spinach to wilt, or fold in blanched peas, roasted broccoli, or sautéed mushrooms.
• Flavor lifts
  A pinch of red pepper flakes in the garlic butter adds gentle heat. Lemon zest or a squeeze of lemon at the end brightens richness.
• Make it lighter
  Use 3 parts milk to 1 part cream and stabilize with a small cornstarch slurry. Simmer gently and avoid boiling.
• Gluten free path
  Choose a sturdy gluten free rotini. Cook just shy of al dente and toss immediately with sauce to prevent breakage.
• Make ahead strategy
  Cook pasta 1 minute short of al dente. Cool separately with a drizzle of oil. Reheat in sauce with pasta water until tender and glossy.
• Scaling up
  Sear chicken in batches so it browns instead of steams. Keep cooked pieces tented and add their juices to the sauce.
• Holding for service
  Keep the skillet on the lowest heat and stir occasionally. If the sauce tightens, loosen with hot pasta water or a spoon of cream.
• Extra silky finish
  Off heat, swirl in a small knob of butter and whisk until shiny. Then garnish with parsley and serve immediately.

Conclusion of Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce

Great weeknight recipes do two important things. They make you feel taken care of, and they deliver dependable results without fuss. Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce checks both boxes. You season and sear the chicken for real flavor, then build a silky garlic cream in the same pan so every browned bit lands in the sauce. Parmesan melts in gently for a smooth finish that clings to the spirals of rotini. The method is simple, the cues are clear, and the payoff tastes like a favorite restaurant dish.

This bowl also adapts to real life. Rotini can become penne, shells, or cavatappi. A handful of spinach or peas slides in without changing the timing. Lemon zest and parsley wake up the richness, while a spoon of reserved pasta water brings the sauce back to glossy if it tightens. Leftovers reheat beautifully with a splash of cream or pasta water, so tomorrow’s lunch is just as comforting as tonight’s dinner.

Serve it family style straight from the skillet with extra Parmesan at the table. Add a crisp salad and warm bread for the final touch. If you are cooking for guests, twirl the rotini into shallow bowls, spoon the chicken on top, and finish with parsley for color. It looks polished and tastes like a hug.

I would love to hear how this recipe worked in your kitchen. Please leave a comment and add a star rating so other readers can cook with confidence. If you snapped a photo, share it on Pinterest or Facebook and tag it so I can cheer you on. Let’s trade ideas too. Did you keep rotini or try another shape. Did you add spinach, peas, or mushrooms. Did you brighten the finish with lemon or a pinch of red pepper flakes. Tell me what you loved and what you will try next time. Your notes help the next cook turn a few simple steps into a creamy, garlic rich pasta that earns a spot in the weekly rotation.

Frequently Asked Questions of Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce