Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce

Indulge in the ultimate comfort meal with this luscious Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce. A rich, velvety blend of buttery garlic sauce, tender chicken, al dente rotini pasta, and a generous helping of nutty Parmesan cheese creates a dish that’s both satisfying and elegant. Whether you’re preparing a cozy dinner for two or feeding a hungry family, this recipe delivers bold flavors and restaurant-quality results in the comfort of your own kitchen.

The History

The roots of creamy pasta dishes like this one trace back to Italian-American culinary traditions, where Italian immigrants adapted classic Italian recipes using ingredients more readily available in the United States. Dishes combining pasta, cream, cheese, and protein became staples in mid-20th century American households, particularly during the rise of convenience cooking and the popularity of creamy sauces made with heavy cream and butter.

Gourmet touches like sautéed chicken breast and garlic butter were gradually incorporated into these meals, elevating them beyond simple mac and cheese or fettuccine Alfredo. The use of rotini—spiraled pasta that holds thick sauces beautifully—adds texture and visual appeal. Over time, home cooks and chefs alike began experimenting with adding proteins like chicken to transform creamy pastas into hearty main courses. Today, Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce represents a modern evolution of these classics, blending rustic Italian flavors with American comfort food sensibilities.

Ingredients Breakdown

This recipe harmonizes a carefully selected combination of ingredients to create layers of flavor and texture:

Chicken Breast: Boneless, skinless chicken breasts are ideal for their mild flavor and tender texture when cooked properly. They absorb the garlicky, buttery sauce while providing lean protein.
Rotini Pasta: The spiral shape traps the creamy Parmesan sauce, ensuring every bite is flavorful. It also offers a pleasing chewiness that complements the soft chicken.
Butter: Unsalted butter forms the base of the sauce, contributing richness and enhancing the mouthfeel.
Garlic: Fresh minced garlic infuses the dish with its signature aromatic punch. When sautéed gently, it becomes sweet and mellow, avoiding bitterness.
Heavy Cream: This ingredient gives the sauce its luxurious thickness and silky texture, acting as the canvas for other flavors.
Chicken Broth: Adds depth and savory umami notes without overpowering the dish, helping to balance the richness of the cream.
Grated Parmesan Cheese: High-quality aged Parmesan melts smoothly into the sauce, lending a salty, nutty complexity that defines the dish.
Seasonings: Salt, black pepper, dried oregano, and a pinch of red pepper flakes (optional) round out the flavor profile with warmth and subtle herbal notes.
Fresh Parsley: Used as a garnish, it adds a pop of color and a fresh, slightly peppery contrast to the richness.

Step-by-Step Recipe

Cook the Rotini: Bring a large pot of salted water to a boil. Add 12 oz of rotini pasta and cook according to package instructions until al dente (usually 9–11 minutes). Drain, reserving ½ cup of pasta water, and set aside.
Prepare the Chicken: Season 1 lb of boneless, skinless chicken breasts on both sides with salt, pepper, and a pinch of oregano. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–6 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F). Remove from the pan, let rest for 5 minutes, then slice into thin strips or bite-sized pieces.
Sauté the Aromatics: In the same skillet, reduce heat to medium. Melt 4 tablespoons of unsalted butter. Add 4–5 cloves of minced garlic and sauté for about 1 minute until fragrant but not browned. Be careful not to burn the garlic, as it will turn bitter.
Create the Sauce Base: Pour in 1 cup of chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan (this adds incredible flavor). Let it reduce slightly for 2–3 minutes.
Add Cream and Cheese: Slowly whisk in 1 cup of heavy cream. Stir in ¾ to 1 cup of freshly grated Parmesan cheese, a handful at a time, stirring constantly until the cheese is fully melted and the sauce is smooth. Continue simmering gently for another 3–4 minutes until the sauce thickens slightly.
Combine Everything: Add the cooked rotini and sliced chicken to the skillet. Toss gently to coat everything evenly in the sauce. If the sauce is too thick, add reserved pasta water, a few tablespoons at a time, until desired consistency is reached.
Final Seasoning: Taste and adjust seasoning with additional salt, pepper, or a pinch of red pepper flakes if desired. Stir in a tablespoon of chopped fresh parsley.
Serve Immediately: Plate the dish while hot, garnishing each serving with extra Parmesan shavings, a sprinkle of parsley, and a twist of black pepper.

Tips

Use Freshly Grated Parmesan: Pre-grated cheese often contains anti-caking agents that can make the sauce grainy. For the smoothest texture, grate your own Parmesan from a block.
Don’t Overcook the Chicken: To keep the chicken tender and juicy, avoid overcooking. Remove it from the pan as soon as it reaches 165°F and allow it to rest before slicing.
Control Sauce Thickness: The sauce will thicken further as it cools. Keep the reserved pasta water handy to loosen it up just before serving.
Brown the Chicken Well: Achieving a golden sear enhances both flavor and texture. Don’t overcrowd the pan—cook in batches if necessary.
Simmer Gently: When adding cream and cheese, keep the heat at medium-low to prevent curdling or separation.
Enhance Flavor with Wine: For an even deeper flavor, deglaze the pan with ¼ cup of dry white wine after sautéing the chicken and before adding the broth.

Variations and Customizations

Vegetarian Version: Omit the chicken and substitute with sautéed mushrooms, spinach, zucchini, or roasted cherry tomatoes for a hearty meatless option.
Seafood Twist: Replace chicken with cooked shrimp or scallops added at the end for a luxurious seafood variation.
Different Pasta: While rotini works perfectly, you can use penne, fettuccine, farfalle, or even gnocchi for a different texture experience.
Dairy-Free Option: Use dairy-free butter, coconut cream, and nutritional yeast or vegan Parmesan to make a plant-based version.
Add Veggies: Stir in steamed broccoli, peas, sun-dried tomatoes, or sautéed bell peppers for added color, nutrition, and flavor.
Spicy Kick: Increase the red pepper flakes or add a dash of hot sauce for those who enjoy heat.
Herb Variations: Swap parsley for basil, chives, or thyme depending on your taste preference.
Cream Substitute: Half-and-half or whole milk can be used instead of heavy cream, though the sauce will be less rich and may require a cornstarch slurry to thicken.

Health Considerations and Nutritional Value

This dish is rich and indulgent, so it’s best enjoyed in moderation as part of a balanced diet. Here’s a general nutritional breakdown per serving (based on 4 servings):

Calories: ~650–750 kcal
Protein: ~35–40g (excellent source from chicken and cheese)
Fat: ~30–35g (mostly from butter, cream, and cheese; includes saturated fat)
Carbohydrates: ~55–60g (primarily from pasta)
Fiber: ~3g
Sodium: ~800–1000mg (can be reduced by using low-sodium broth and limiting added salt)

Health Tips:

For a lighter version, use grilled chicken breast, substitute half the cream with Greek yogurt or evaporated milk, and opt for whole wheat rotini to increase fiber.
Bulk up the dish with non-starchy vegetables like spinach, kale, or asparagus to boost vitamins and reduce the calorie density.
Those monitoring cholesterol should consume this dish occasionally due to high saturated fat content from butter and full-fat dairy.
Gluten-sensitive individuals can use gluten-free rotini to make this dish safe for celiac diets.

Ingredients

12 oz rotini pasta
1 lb boneless, skinless chicken breasts
1 tbsp olive oil
4 tbsp unsalted butter
4–5 cloves garlic, minced
1 cup chicken broth (low-sodium preferred)
1 cup heavy cream
¾ to 1 cup freshly grated Parmesan cheese (plus extra for garnish)
Salt and freshly ground black pepper, to taste
½ tsp dried oregano
Pinch of red pepper flakes (optional)
2 tbsp fresh parsley, chopped (plus extra for garnish)

Directions

Bring a large pot of salted water to a boil. Cook rotini according to package directions until al dente. Drain, reserve ½ cup pasta water, and set aside.
Season chicken breasts with salt, pepper, and oregano. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 5–6 minutes per side until internal temperature reaches 165°F. Transfer to a plate, rest for 5 minutes, then slice.
In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Pour in chicken broth, scraping up browned bits. Simmer 2–3 minutes to reduce slightly.
Stir in heavy cream, then gradually add Parmesan cheese, stirring constantly until smooth and creamy.
Simmer sauce for 3–4 minutes until slightly thickened. Do not boil vigorously.
Add cooked rotini and sliced chicken to the skillet. Toss to coat evenly. Add reserved pasta water as needed to reach desired consistency.
Season with salt, pepper, red pepper flakes, and fresh parsley. Serve immediately with extra Parmesan and parsley on top.

FAQ

Can I make this ahead of time?
Yes, but the sauce may thicken upon cooling. Reheat gently on the stove with a splash of milk or broth to restore creaminess.

Can I freeze Creamy Garlic Butter Chicken and Rotini?
Freezing is not recommended, as the dairy-based sauce may separate or become grainy when thawed and reheated.

What can I use instead of heavy cream?
You can substitute with half-and-half, full-fat coconut milk, or a mix of milk and cream cheese, though the texture will vary slightly.

Why did my sauce turn out grainy?
This usually happens when the cheese is added to a sauce that’s too hot or when pre-grated cheese with fillers is used. Always melt cheese slowly over low heat and use freshly grated Parmesan.

Can I use frozen chicken?
It’s best to thaw chicken completely before cooking to ensure even searing and food safety.

How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a little liquid to refresh the sauce.

Summary

Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce is a decadent, flavor-packed dish that brings together tender chicken, al dente pasta, and a luxuriously smooth garlic-Parmesan sauce. Perfect for weeknight dinners or special occasions, it’s comfort food at its finest—rich, satisfying, and irresistibly delicious.