Creamy Garlic Butter Chicken & Rotini in Parmesan Sauce
Creamy Garlic Butter Chicken Rotini in Parmesan Sauce is a cozy, better-than-takeout dinner ready in 30 minutes. After making this many times, I discovered the trick to the perfect creamy sauce. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Honey Sesame Cashews and Sheet Pan Orange Chili Salmon.
Why This Creamy Garlic Butter Chicken & Rotini in Parmesan Sauce Is Pure Comfort
- Easy to make with simple ingredients
- Creamy, garlicky sauce that's better than takeout
- Ready in 30 minutes for a quick weeknight dinner
What You'll Need for Creamy Garlic Butter Chicken & Rotini in Parmesan Sauce
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- boneless, skinless chicken breasts
- rotini pasta
- heavy cream
- parmesan cheese
- garlic cloves
- olive oil
- salt
- black pepper
- red pepper flakes
- Italian seasoning
- chicken broth
- Optional: fresh parsley
- Optional: red pepper flakes
📝 Ingredient Notes
- chicken breasts: Thinly slice for even cooking.
🛒 Tools & Equipment I Recommend
- Instant Pot — Cooks chicken quickly and evenly. → See on Amazon
- Pasta Measuring Cup — Ensures perfect pasta-to-water ratio. → See on Amazon
How to Make Creamy Garlic Butter Chicken & Rotini in Parmesan Sauce
- Step 1: Cook pasta according to package instructions. Drain and set aside.
- Step 2: In a large skillet, cook chicken with olive oil, salt, pepper, and Italian seasoning until browned. Remove chicken and set aside.
- Step 3: In the same skillet, add garlic and cook until fragrant. Stir in flour, then gradually add heavy cream and chicken broth. Bring to a simmer and add parmesan cheese.
- Step 4: Return chicken to skillet, add pasta, and toss to coat in sauce. Serve hot with optional toppings.
Cook's Tips for Perfect Creamy Garlic Butter Chicken & Rotini in Parmesan Sauce
- Common mistake and fix: Don't overcook the chicken to prevent it from becoming dry. Remove it from the skillet once it's no longer pink.
- : For a richer sauce, use heavy cream instead of milk.
- : Add a pinch of red pepper flakes for a slight kick.
Storing & Reheating Creamy Garlic Butter Chicken & Rotini in Parmesan Sauce
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 3 days. Make-ahead tip: Prepare the sauce and cook the pasta ahead of time. Combine and cook chicken before serving.
Freezing Creamy Garlic Butter Chicken & Rotini in Parmesan Sauce
Freeze individual portions for up to 2 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes.
Recipe Notes
- Chef tip: Use fresh garlic for the best flavor.
- Best substitution: Substitute chicken breasts with chicken thighs for more flavor.
- Make-ahead: Cook pasta and prepare sauce ahead of time. Combine and cook chicken before serving.
- Scaling: This recipe can be easily doubled for a larger crowd.
- Troubleshooting: If sauce is too thick, add a splash of chicken broth to thin it out.
Want to level up this recipe?
High-quality skillet — Evenly cooks chicken and creates a smooth sauce. → Check price on Amazon
Creamy Garlic Butter Chicken & Rotini in Parmesan Sauce
Ingredients
Main Ingredients
- boneless, skinless chicken breasts
- rotini pasta
- heavy cream
- parmesan cheese
- garlic cloves
Seasonings
- olive oil
- salt
- black pepper
- red pepper flakes
- Italian seasoning
- chicken broth
Optional Toppings
- fresh parsley
- red pepper flakes
Instructions
- Step 1: Cook pasta according to package instructions. Drain and set aside.
- Step 2: In a large skillet, cook chicken with olive oil, salt, pepper, and Italian seasoning until browned. Remove chicken and set aside.
- Step 3: In the same skillet, add garlic and cook until fragrant. Stir in flour, then gradually add heavy cream and chicken broth. Bring to a simmer and add parmesan cheese.
- Step 4: Return chicken to skillet, add pasta, and toss to coat in sauce. Serve hot with optional toppings.
Notes
- Chef tip: Use fresh garlic for the best flavor.
- Best substitution: Substitute chicken breasts with chicken thighs for more flavor.
- Make-ahead: Cook pasta and prepare sauce ahead of time. Combine and cook chicken before serving.
- Scaling: This recipe can be easily doubled for a larger crowd.
- Troubleshooting: If sauce is too thick, add a splash of chicken broth to thin it out.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze individual portions for up to 2 months.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes.
- Microwave reheat: Reheat in the microwave for 2-3 minutes.
- Make ahead: Prepare the sauce and cook the pasta ahead of time. Combine and cook chicken before serving.
Nutrition Per Serving
- Calories: 750
- Protein: 40g
- Fat: 45g
- Carbs: 45g
- Fiber: 2g
- Sugar: 3g
- Sodium: 700mg
- Cholesterol: 150mg
- Sat. Fat: 25g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Creamy Garlic Butter Chicken & Rotini in Parmesan Sauce FAQs
Yes, prepare the sauce and cook the pasta ahead of time. Combine and cook chicken before serving.
Overcooking is the most common reason for dry chicken. Remove it from the skillet once it's no longer pink.
Yes, freeze individual portions for up to 2 months. Thaw overnight in the fridge before reheating.
While you can cook the chicken in the air fryer, the sauce is best made on the stovetop.
For a lighter version, use milk instead of heavy cream. The sauce will be thinner, but still delicious.
A Warm Final Note
I can’t wait for you to try Creamy Garlic Butter Chicken & Rotini in Parmesan Sauce and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
