Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce
Juicy chicken and rotini pasta tossed in a creamy garlic butter sauce with Parmesan—rich, comforting, and perfect for quick weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Kosher
Ingredients
Scale
- 12 oz rotini pasta
- 2 boneless, skinless chicken breasts, cubed
- 3 tbsp butter, divided
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp paprika
- Salt and pepper, to taste
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/2 cup chicken broth (optional for thinner sauce)
- Chopped fresh parsley, for garnish
Instructions
- Cook rotini according to package directions. Drain and set aside.
- Season chicken with paprika, salt, and pepper.
- In a large skillet, heat olive oil and 1 tbsp butter over medium heat. Add chicken and cook until golden and cooked through, about 6–8 minutes. Remove from skillet and set aside.
- Add remaining butter to the same skillet. Sauté garlic for 1–2 minutes until fragrant.
- Stir in heavy cream and chicken broth (if using). Simmer 3–4 minutes until slightly thickened.
- Add Parmesan and stir until melted and sauce is smooth.
- Return chicken and add cooked rotini to the skillet. Toss to coat evenly in sauce.
- Garnish with parsley and serve warm.
Notes
- Use freshly grated Parmesan for the best texture and flavor.
- For a lighter sauce, substitute half-and-half for heavy cream.
- Add sautéed spinach or mushrooms for extra veggies.
- Leftovers keep well for 2–3 days in the fridge; reheat with a splash of milk or broth.
Nutrition
- Serving Size: 1 of 4 servings
- Calories: 550 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 120 mg