Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce
A comforting pasta dish with juicy chicken breasts and tender rotini tossed in a rich garlic-butter Parmesan cream sauce perfect for quick weeknight dinners.
Equipment
- Large Skillet
- Pot
Ingredients
Pasta
- 12 oz rotini pasta cooked al dente
Chicken
- 2 boneless, skinless chicken breasts
Sauce
- 3 tbsp butter divided
- 4 cloves garlic minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- salt and pepper to taste
- chopped parsley for garnish
Instructions
- Cook the rotini pasta according to package instructions until al dente. Drain and set aside.
- Season both sides of the chicken breasts with salt and pepper.
- In a large skillet, melt 1 tablespoon of butter over medium heat. Add the chicken breasts and cook for 6–7 minutes per side, or until golden brown and cooked through. Remove chicken from skillet and set aside to rest.
- In the same skillet, melt the remaining 2 tablespoons of butter. Add minced garlic and sauté for 1–2 minutes until fragrant but not browned.
- Pour in the heavy cream, stirring constantly. Allow it to simmer gently for 3–4 minutes so the sauce starts to thicken.
- Stir in the grated Parmesan cheese until fully melted and smooth. Season the sauce with salt and pepper to taste.
- Slice the cooked chicken into strips or bite-sized pieces.
- Add the drained rotini and sliced chicken back into the skillet. Toss everything gently to coat the pasta and chicken evenly in the creamy Parmesan sauce.
- Remove from heat and garnish with chopped parsley before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of cream or milk to loosen the sauce if needed.