Name: Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American / Italian-Inspired
Ingredients: 1 lb boneless, skinless chicken breasts or thighs; Salt and pepper, to taste; ½ tsp paprika (optional); 1 tbsp olive oil; 2 tbsp butter; 3–4 garlic cloves, minced; 1 cup chicken broth; 1 cup heavy cream; ¾ cup freshly grated parmesan cheese; 12 oz cooked rotini pasta; Fresh parsley or basil, for garnish; Optional: crushed red pepper flakes, to taste

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Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce is the kind of comforting, creamy pasta dish I turn to when I want a satisfying, homemade meal that comes together in one pan. Juicy chicken, tender pasta, and a silky parmesan sauce with garlic and butter—it’s pure comfort food.

Why You’ll Love This Recipe

I love this recipe because it’s rich, filling, and full of flavor, but still simple enough to make on a weeknight. The chicken is juicy and perfectly seasoned, the rotini soaks up the creamy sauce beautifully, and the garlic butter adds irresistible depth. It’s one of those dishes I make when I want everyone at the table to be quiet and happy. Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts or thighs
Salt and pepper
Paprika (optional)
Olive oil
Butter
Garlic, minced
Heavy cream
Chicken broth
Freshly grated parmesan cheese
Cooked rotini pasta
Fresh parsley or basil for garnish
Optional: crushed red pepper flakes for a little heat

Directions

I season the chicken with salt, pepper, and a touch of paprika if I’m using it.
I heat olive oil in a large skillet and cook the chicken on both sides until golden and cooked through, then remove it from the pan and set it aside to rest.
In the same pan, I melt the butter and sauté the garlic until fragrant—about a minute.
I pour in the chicken broth and heavy cream, stirring to deglaze the pan and bring the sauce together.
Once it simmers, I stir in the parmesan cheese until the sauce thickens and becomes silky.
I slice the cooked chicken and return it to the pan along with the cooked rotini.
I toss everything together until well coated and heated through, then garnish with fresh herbs before serving.

Servings and timing

This recipe serves 4–6 people. It takes about 15 minutes to prep and 25 minutes to cook.

Variations

Sometimes I add spinach, mushrooms, or sun-dried tomatoes to the sauce for extra flavor and texture. I’ve swapped the rotini for penne or fettuccine, and it works just as well. For a lighter version, I use half-and-half instead of cream, though it won’t be quite as rich. And when I want to stretch it, I stir in steamed broccoli or peas at the end.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stovetop or in the microwave with a splash of cream or broth to loosen the sauce. It doesn’t freeze well due to the cream, but it holds up great in the fridge. Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce

FAQs

Can I use precooked or rotisserie chicken?

Yes, I sometimes shred rotisserie chicken and toss it in during the final step to save time. It’s still flavorful and super convenient.

Will other pasta shapes work?

Absolutely. I’ve used penne, shells, even spaghetti. Rotini just holds onto the sauce especially well.

Can I make it ahead?

I usually cook the pasta and chicken ahead, then reheat everything in the sauce just before serving. It saves time without sacrificing flavor.

What if I don’t have heavy cream?

I use half-and-half or whole milk with a little extra parmesan. The sauce won’t be as thick, but still tasty.

Can I make it spicy?

Definitely. I add red pepper flakes to the butter and garlic for a gentle kick that balances the creaminess.

Conclusion

Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce is one of those meals that feels indulgent but comes together with simple ingredients. I love how every bite is creamy, savory, and satisfying—just the way comfort food should be. It’s a dinner I keep in regular rotation.