Name: Creamy Garlic Butter Chicken & Rotini in Parmesan Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1.25 lbs boneless, skinless chicken breasts, cut into strips; 1 tbsp olive oil; 2 tbsp butter (for chicken); 3 cloves garlic, minced; 1 tsp Italian seasoning; Salt & black pepper, to taste; 12 oz rotini pasta; 2 tbsp butter (for sauce); 1½ cups heavy cream; ½ cup grated Parmesan cheese (plus extra for garnish); ½ tsp garlic powder (optional); ½ tsp red pepper flakes (optional); ½ cup reserved pasta water (if needed); Fresh parsley, chopped (optional garnish); Extra Parmesan (optional garnish); Light drizzle of melted butter (optional garnish)

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Creamy Garlic Butter Chicken & Rotini in Parmesan Sauce a juicy seared chicken strips paired with tender rotini pasta and smothered in a rich, velvety garlic-Parmesan cream sauce — this dish is the definition of weeknight comfort food. It’s indulgent without being fussy, and every bite delivers cozy, savory flavor.

Creamy Garlic Butter Chicken & Rotini in Parmesan Sauce

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken:

1.25 lbs boneless, skinless chicken breasts, cut into strips

1 tablespoon olive oil

2 tablespoon butter

3 cloves garlic, minced

1 teaspoon Italian seasoning

Salt & black pepper, to taste

For the Rotini & Sauce:

12 oz rotini pasta

2 tablespoon butter

1½ cups heavy cream

½ cup grated Parmesan cheese (plus extra for garnish)

½ teaspoon garlic powder (optional, for extra garlic punch)

½ teaspoon red pepper flakes (optional, for mild heat)

½ cup reserved pasta water (if needed to loosen sauce)

Optional Garnish:

Fresh parsley, chopped

Extra Parmesan

Light drizzle of melted butter

Directions

Cook the Rotini:

I start by boiling a large pot of salted water and cooking the rotini until al dente, according to the package directions. After draining, I save about ½ cup of pasta water just in case I need it later to adjust the sauce.

Cook the Garlic Butter Chicken:

While the pasta cooks, I pat the chicken strips dry and season them with salt, pepper, and Italian seasoning. In a large skillet, I heat olive oil and butter, then sauté the minced garlic until fragrant. I add the chicken and sear it for about 3–5 minutes per side until golden and cooked through, then remove it from the skillet and set it aside.

Make the Creamy Parmesan Sauce:

In the same skillet, I melt more butter and pour in the heavy cream. Once it simmers gently, I stir in the Parmesan cheese until the sauce is smooth and creamy. If I’m in the mood for more kick, I add garlic powder and red pepper flakes. If the sauce thickens too much, I loosen it with a splash of the reserved pasta water.

Combine Pasta & Chicken:

Next, I add the cooked rotini into the sauce, tossing it well to coat every piece. I return the chicken to the skillet and fold everything together gently so the sauce covers everything evenly.

Serve & Garnish:

To finish, I plate the creamy pasta and chicken, then top it with fresh parsley, extra Parmesan, and a drizzle of melted butter for extra richness.

Servings and timing

This recipe makes 4 generous servings.

Prep time: 15 minutes

Cooking time: 25 minutes

Total time: 40 minutes

Calories per serving: approximately 820 kcal

Variations

Swap the pasta: I’ve made this with penne, fettuccine, and even shells — all work great.

Add veggies: I like tossing in spinach, sun-dried tomatoes, or sautéed mushrooms for extra flavor and color.

Use shrimp instead: If I’m not in the mood for chicken, seared shrimp is a delicious alternative.

Make it lighter: I sometimes swap half the cream for milk or use half-and-half for a lighter version.

Spice it up: More red pepper flakes or a dash of cayenne can really dial up the heat.

Storage/Reheating

To store leftovers, I place them in an airtight container and refrigerate for up to 3 days. When reheating, I add a splash of milk or cream in a skillet over low heat to bring back the creamy texture without drying it out. The microwave works too — I just stir halfway through and check the temperature to avoid overcooking the chicken.

FAQs

How do I know when the chicken is fully cooked?

I make sure the chicken strips are no longer pink in the center and reach an internal temperature of 165°F (74°C). Searing each side for 3–5 minutes usually gets the job done.

Can I use pre-cooked chicken?

Yes, I sometimes use rotisserie or leftover cooked chicken. I just warm it up in the skillet after making the sauce and mix it in with the pasta.

What’s the best substitute for heavy cream?

If I want to lighten it up, I use half-and-half or whole milk with a tablespoon of flour or cornstarch to help thicken the sauce. It’s not as rich but still creamy.

Can I freeze this dish?

I don’t recommend freezing it because creamy sauces tend to separate when thawed. It’s best enjoyed fresh or refrigerated for a few days.

What can I serve with this dish?

I usually pair it with garlic bread or a simple green salad to balance the richness. Roasted veggies on the side work well too.

Conclusion

Creamy Garlic Butter Chicken & Rotini in Parmesan Sauce is one of those meals I keep coming back to. It’s cozy, flavorful, and easy enough to make any night of the week. Whether I’m feeding family or just craving something indulgent, this recipe always hits the spot.

📖 Recipe:

Creamy Garlic Butter Chicken & Rotini in Parmesan Sauce

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Author: Cheryl
Total Time: 40 minutes
Yield: 4 servings
Diet: Halal

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Description

Juicy chicken strips paired with tender rotini pasta, all smothered in a rich garlic-Parmesan cream sauce. This easy one-pan dish is pure comfort food — quick, flavorful, and perfect for weeknights.

Instructions

Bring a large pot of salted water to a boil. Cook the rotini according to package directions until al dente. Drain and reserve ½ cup of the pasta water.
While the pasta cooks, pat chicken strips dry and season with salt, pepper, and Italian seasoning.
In a large skillet, heat olive oil and 2 tablespoon butter over medium heat. Add minced garlic and sauté until fragrant.
Add the chicken strips and sear for 3–5 minutes per side until golden brown and fully cooked. Remove chicken from the skillet and set aside.
In the same skillet, melt 2 tablespoon butter. Pour in the heavy cream and bring to a gentle simmer.
Stir in Parmesan cheese until sauce is smooth and creamy. Add garlic powder and red pepper flakes, if using. If the sauce is too thick, loosen with reserved pasta water.
Add the cooked rotini to the sauce, tossing to coat evenly.
Return the chicken to the skillet and gently fold into the pasta until everything is well coated in the sauce.
Serve hot, garnished with fresh parsley, extra Parmesan, and a light drizzle of melted butter if desired.