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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
Cook Time 15 minutes
Total Time 25 minutes
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.