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