Description
This Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce is a delicious and comforting dish featuring juicy seared chicken breasts paired with al dente rotini pasta tossed in a rich, cheesy Parmesan cream sauce. Flavored with garlic, Italian seasoning, and a hint of paprika, it’s a perfect weeknight dinner that’s easy to prepare in just 30 minutes.
Ingredients
Scale
Chicken
- 2 large chicken breasts
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon cracked black pepper
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
Pasta
- 10 oz rotini pasta
- Salt (for boiling water)
Sauce
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter (divided)
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Season the chicken: Pat chicken breasts dry and season both sides evenly with salt, pepper, paprika, and Italian seasoning to infuse flavor.
- Heat the fat: In a large skillet over medium heat, warm 2 tablespoons olive oil along with 1 tablespoon of butter until melted and hot.
- Sear the chicken: Add the seasoned chicken breasts to the skillet and cook for 6–7 minutes on each side until golden brown and fully cooked through. Remove the chicken from the pan and set aside to rest.
- Cook the pasta: Meanwhile, bring a large pot of salted water to a boil. Add rotini pasta and cook until al dente according to package instructions. Drain and set aside.
- Sauté garlic: In the same skillet used for chicken, add the remaining 2 tablespoons butter. Sauté minced garlic for about 1 minute until fragrant but not browned.
- Make the sauce: Pour in the heavy cream and bring the mixture to a gentle simmer. Stir in the grated Parmesan cheese until it fully melts and the sauce thickens to a creamy consistency.
- Adjust seasoning: Taste the sauce and add more salt or cracked black pepper if needed to balance the flavors.
- Slice chicken: Slice the rested chicken breasts into strips or bite-sized pieces for serving.
- Toss pasta in sauce: Add the cooked rotini directly into the creamy Parmesan sauce and toss well to ensure each piece is coated.
- Combine and garnish: Arrange the sliced chicken on top of the pasta and sprinkle with freshly chopped parsley for a burst of color and freshness.
- Serve: Serve the creamy garlic butter chicken and rotini warm and enjoy this indulgent, hearty meal.
Notes
- You can substitute rotini with other pasta types like penne or fusilli if desired.
- For a lighter version, use half-and-half instead of heavy cream, but the sauce will be less rich.
- Make sure not to overcook the pasta; al dente texture is ideal to prevent mushiness.
- Use freshly grated Parmesan rather than pre-grated for better flavor and smoother melting.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated gently on the stovetop or microwave.
