Creamy Garlic Butter Chicken & Rotini in Parmesan Sauce
A comforting dish combining tender chicken breasts, rotini pasta, and a rich garlic parmesan sauce, perfect for family dinners.
Ingredients
For the Base
- 4 pieces boneless, skinless chicken breasts Can substitute with boneless thighs for a juicier texture.
- 2 tablespoons olive oil
- to taste Salt and pepper
- 8 oz rotini pasta
For the Sauce
- 4 cloves garlic, minced Feel free to increase for more flavor.
- 1 cup heavy cream Can substitute with half-and-half or whole milk for a lighter version.
- 1 cup grated Parmesan cheese Freshly grated provides the best flavor.
- 1/2 cup chicken broth Homemade broth enhances richness.
- 1 teaspoon Italian seasoning
To Serve
- to taste Fresh parsley, chopped For garnish.
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add the rotini and cook according to package directions until al dente, about 8-10 minutes. Drain and set aside.
- In a large skillet over medium-high heat, heat the olive oil until it shimmers. Season the chicken breasts with salt and pepper.
- Sear the chicken for 6-7 minutes per side until golden brown and cooked through. The internal temperature should reach 165°F (75°C).
Cooking the Sauce and Combining
- In the same skillet, reduce heat to medium, and sauté the minced garlic for about 1 minute until fragrant.
- Add the chicken broth and bring to a simmer. Lower the heat and stir in the heavy cream, grated Parmesan, and Italian seasoning.
- Add the cooked rotini to the skillet with the creamy sauce. Toss gently to coat the pasta thoroughly. If the sauce is too thick, thin it with a little extra chicken broth.
Serving
- Plate the creamy rotini and top it with the sliced chicken. Garnish with freshly chopped parsley and serve warm.
Notes
You can prep some components ahead of time and store them separately in the fridge. This dish can be stored in an airtight container for up to 3 days. Reheat slowly on the stove, adding broth to restore creaminess if necessary.