Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce

Ingredients

For the Pasta:

• 12 oz rotini pasta (or any short pasta you prefer)
• 1 tablespoon salt (for boiling water)

For the Chicken:

• 2 boneless, skinless chicken breasts, cut into bite-sized cubes
• 3 tablespoons unsalted butter, divided
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• Salt and freshly ground black pepper, to taste

For the Creamy Parmesan Sauce:

• 1 cup heavy cream
• ½ cup chicken broth
• 1 cup freshly grated Parmesan cheese
• ½ cup shredded mozzarella cheese
• Optional: pinch of red pepper flakes for a little heat

Garnish (optional):

• Fresh parsley, finely chopped

Instructions

1. Cook the Pasta:
   Fill a large pot with water, add 1 tablespoon of salt, and bring to a rolling boil. Add the rotini pasta and cook until al dente, usually 8–10 minutes. Stir occasionally to prevent sticking. Drain the pasta, then set aside. Toss lightly with a drizzle of olive oil to prevent clumping if needed.
2. Prepare the Chicken:
   While the pasta cooks, heat a large skillet over medium heat and melt 2 tablespoons of butter. Season the cubed chicken with garlic powder, Italian seasoning, salt, and black pepper. Add the chicken to the skillet and cook for 6–8 minutes, stirring occasionally, until the chicken is golden brown on the outside and fully cooked on the inside. Remove the chicken from the skillet and set aside, keeping it warm.
3. Make the Garlic Butter Sauce:
   In the same skillet, add the remaining 1 tablespoon of butter. Once melted, add the minced garlic and sauté for 30–60 seconds until fragrant, being careful not to burn it. Slowly pour in the heavy cream and chicken broth, whisking gently to combine into a smooth sauce. Let the mixture warm for 2–3 minutes over medium heat.
4. Add the Cheeses:
   Gradually stir in the Parmesan and mozzarella cheeses, whisking constantly until the cheeses are fully melted and the sauce becomes creamy and velvety. Allow the sauce to simmer gently for 2–3 minutes until it thickens slightly. Taste and adjust seasoning with salt, black pepper, or additional garlic powder as needed.
5. Combine Pasta and Chicken:
   Return the cooked chicken to the skillet along with the drained rotini. Gently fold everything together until the chicken and pasta are evenly coated in the creamy Parmesan sauce. Allow everything to heat together for 1–2 minutes so that the flavors meld perfectly.
6. Serve and Garnish:
   Transfer the creamy garlic butter chicken and rotini to a large serving dish or individual plates. Sprinkle with freshly chopped parsley for a pop of color and freshness. Serve immediately while hot for the best texture and flavor.

Tips & Tricks

• Chicken Choice: Boneless, skinless chicken breasts cook evenly, but chicken thighs can be used for a juicier, richer flavor.
• Cheese Tips: Use freshly grated Parmesan for a smoother, creamier sauce. Pre-grated cheese often contains anti-caking agents that may affect melting.
• Adjusting Sauce Consistency: If the sauce is too thick, add more chicken broth or cream, 1–2 tablespoons at a time, until the desired consistency is reached.
• Make Ahead: Prepare the sauce and pasta ahead of time. Cook the chicken just before serving to keep it juicy and tender.
• Serving Suggestions: Serve with garlic bread, a crisp green salad, or roasted vegetables for a complete, comforting meal.

Prep & Cook Time

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Servings: 4

This Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce is rich, indulgent, and packed with flavor. Every bite combines tender chicken, perfectly cooked pasta, and a silky garlic-Parmesan sauce that makes it ideal for weeknight dinners, family gatherings, or special occasions.