Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce

Why Make This Recipe

Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce is a delicious, comforting meal that is easy to prepare. This dish combines juicy chicken with rich, creamy sauce and perfectly cooked rotini pasta. It’s perfect for family dinners or when you want something quick yet satisfying. The flavors are well-balanced, making it a favorite among both kids and adults.

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

Ingredients:

• 500 g (about 1 lb) boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• Salt and pepper to taste
• Rotini pasta, cooked according to package instructions
• Fresh parsley, chopped for garnish

Directions:

1. In a large skillet, heat the olive oil and butter over medium heat.
2. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
4. Pour in the heavy cream, stirring constantly.
5. Add the Parmesan cheese and stir until melted and the sauce thickens.
6. Season with salt and pepper to taste.
7. Return the chicken to the skillet and toss to coat in the sauce.
8. Combine with the cooked rotini pasta.
9. Serve hot, garnished with fresh parsley.

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

Serve this creamy dish warm, right from the skillet. It’s delicious on its own but pairs well with a side salad or garlic bread. Top each serving with fresh parsley for a pop of color and flavor.

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

To store leftovers, let the dish cool completely. Place it in an airtight container and keep it in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of cream if the sauce thickens too much.

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

• Ensure the chicken is cooked to a golden brown for better flavor.
• Stir the sauce continuously while adding the Parmesan to avoid lumps.
• Feel free to adjust the amount of garlic to suit your taste.
• For added veggies, throw in some spinach or broccoli while making the sauce.

Variation

You can substitute chicken with shrimp or salmon for a seafood version. For a vegetarian option, use mushrooms or a mix of your favorite veggies in place of chicken.

FAQs

1. Can I use other types of pasta?
   Yes, any pasta shape you like will work well. Penne or fettuccine are great alternatives to rotini.

2. Can I make this dish ahead of time?
   Yes, you can prepare the chicken and sauce ahead of time and store them separately. Combine them with the pasta when you’re ready to serve.

3. Is there a way to make this recipe lighter?
   You can use half-and-half or a combination of Greek yogurt and broth instead of heavy cream, and reduce the amount of cheese.

Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce

A delicious, comforting meal combining juicy chicken with a rich, creamy sauce and rotini pasta, perfect for quick family dinners.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Italian

Calories: 600

Ingredients Method Notes

Ingredients

  

For the Chicken

• 500 g boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced

For the Sauce

• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• Salt and pepper to taste

For the Pasta

• Rotini pasta, cooked according to package instructions

For Garnish

• Fresh parsley, chopped for garnish

Method

 

Cooking the Chicken

1. In a large skillet, heat the olive oil and butter over medium heat.
2. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

Making the Sauce

1. In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
2. Pour in the heavy cream, stirring constantly.
3. Add the Parmesan cheese and stir until melted and the sauce thickens.
4. Season with salt and pepper to taste.

Final Assembly

1. Return the chicken to the skillet and toss to coat in the sauce.
2. Combine with the cooked rotini pasta.
3. Serve hot, garnished with fresh parsley.

Notes

To store leftovers, let the dish cool completely. Place it in an airtight container and keep it in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of cream if the sauce thickens too much.

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