Creamy Garlic Butter Chicken

This creamy garlic butter chicken and rotini dish transforms simple ingredients into a restaurant-worthy meal that my family requests at least twice a month. The velvety Parmesan sauce coats each piece of pasta perfectly, while the golden-seared chicken adds protein and substance to this comforting dish.

I first created this recipe when searching for a way to elevate basic chicken and pasta for unexpected dinner guests. Their enthusiastic response convinced me to add it to our regular rotation, and it's become my go-to dish when comfort food cravings strike.

Ingredients

• Boneless skinless chicken breasts: Provide lean protein and cook quickly for a weeknight meal
• Rotini pasta: Has perfect ridges to catch and hold the creamy sauce in every bite
• Butter: Creates richness and a silky mouthfeel in the sauce
• Olive oil: Prevents butter from burning during the chicken searing process
• Fresh garlic cloves: Offer significantly more flavor than pre-minced options
• Heavy cream: Forms the luxurious base of the sauce
• Chicken broth: Adds depth while thinning the sauce to the perfect consistency
• Freshly grated Parmesan cheese: Thickens the sauce and provides that signature umami quality
• Italian seasoning: Adds herbal complexity with just one ingredient
• Salt and pepper: Enhance all other flavors in the dish
• Red pepper flakes: Provide optional gentle heat that balances the richness
• Fresh parsley: Brightens the finished dish with color and fresh flavor

Step-by-Step Instructions

Prepare the Chicken:

Season chicken pieces thoroughly with salt, pepper, and Italian seasoning, ensuring all surfaces are covered. For more even cooking, slice larger chicken breasts horizontally into thinner cutlets about 1/2 inch thick. This ensures faster cooking and more consistent texture throughout.

Cook the Pasta:

Bring a large pot of water to a rolling boil, then add 1-2 tablespoons of salt. The water should taste like seawater to properly season the pasta from within. Add rotini and stir immediately to prevent sticking. Cook until al dente according to package directions, usually 9-11 minutes. Before draining, scoop out 1/2 cup of the starchy cooking water to adjust sauce consistency later.

Sear the Chicken:

Heat a large skillet over medium-high heat until hot. Add butter and olive oil, waiting until the butter stops foaming. Place seasoned chicken pieces in the pan without overcrowding, working in batches if necessary. Let cook undisturbed for 4-5 minutes until a golden crust forms, then flip once and cook another 4-5 minutes until internal temperature reaches 165°F. Transfer chicken to a plate and cover loosely with foil to keep warm.

Make the Sauce:

Using the same skillet with all the flavorful fond from cooking the chicken, reduce heat to medium and add remaining butter. Once melted, add minced garlic and stir constantly for exactly 30 seconds until fragrant but not browned. Pour in chicken broth and use a wooden spoon to scrape up all the browned bits from the bottom of the pan. Allow liquid to simmer and reduce by about half.

Add Cream and Cheese:

Lower heat to prevent curdling and slowly pour in heavy cream while whisking constantly. Once incorporated, sprinkle in grated Parmesan in small batches, whisking after each addition until completely melted. Continue simmering gently until sauce coats the back of a spoon. If too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.

Combine Everything:

Return seared chicken to the pan, spooning sauce over each piece. Add drained rotini directly to the sauce and fold gently with tongs or a rubber spatula to ensure even coating without breaking the pasta. Allow everything to simmer together for 2 minutes so the pasta can absorb some of the sauce flavors.

Garnish and Serve:

Sprinkle the finished dish with freshly chopped parsley throughout. Serve immediately in warmed bowls to maintain the perfect creamy texture of the sauce.

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The fresh Parmesan cheese is truly the star ingredient here. I once tried to substitute pre-grated cheese from a container and immediately regretted it. The fresh version melts smoothly into the sauce creating silky richness, while the pre-grated variety remained grainy. My daughter now enjoys helping me grate the cheese before we start cooking, making this a dish we love preparing together.

Make-Ahead Options

This dish can be prepared partially in advance to make weeknight dinners even easier. Cook the pasta until slightly underdone, then rinse with cold water to stop the cooking process. Prepare the chicken and sauce as directed, then refrigerate all components separately. When ready to serve, warm the sauce in a skillet, add the pasta to heat through, and place the chicken on top to warm for about 5 minutes before serving.

Perfect Substitutions

If rotini isn't available, any medium pasta shape with ridges or curves works beautifully in this recipe. Penne, fusilli, or farfalle are excellent alternatives that hold the sauce well. For a lighter version, substitute half and half for the heavy cream, though the sauce will be slightly less rich. Chicken thighs can replace breasts for more flavor, just increase cooking time by 2-3 minutes per side.

Serving Suggestions

This creamy chicken pasta pairs wonderfully with a crisp side salad dressed simply with lemon juice and olive oil to cut through the richness. Garlic bread makes an excellent accompaniment for soaking up extra sauce. For a complete meal that impresses guests, serve with roasted asparagus or broccoli and a glass of unoaked Chardonnay or Pinot Grigio to complement the creamy flavors.

Frequently Asked Questions

→ How do I ensure my chicken stays tender?

Season chicken well and avoid overcooking by keeping to 4-5 minutes per side, ensuring it's golden and juicy.

→ Can I substitute rotini with other types of pasta?

Yes, you can use other pasta like fettuccine, penne, or spaghetti for a similar result and texture.

→ How do I prevent the Parmesan sauce from curdling?

Keep the heat low when adding cream and cheese, stirring constantly to ensure a smooth, creamy texture.

→ What other vegetables can I add to this dish?

Spinach, mushrooms, or sun-dried tomatoes can complement the sauce and add more depth of flavor.

→ Can this dish be made ahead of time?

It’s best served fresh, but you can prep the chicken and cook the pasta ahead, then combine when ready to serve.