Ah, that sounds absolutely delicious! Here’s a full, clear recipe for Creamy Garlic Butter Chicken with Rotini in Parmesan Sauce that you can make at home:
Ingredients (Serves 4)
For the Chicken:
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 tsp paprika (optional, for color)
- 2 tbsp olive oil
- 2 tbsp butter
- 4 garlic cloves, minced
For the Pasta & Sauce:
- 8 oz (about 2 cups) rotini pasta
- 2 tbsp butter
- 3-4 garlic cloves, minced
- 1 cup heavy cream
- 1 cup chicken broth (or stock)
- 1 cup grated Parmesan cheese
- 1/2 tsp Italian seasoning (optional)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook the rotini according to package instructions until al dente.
- Drain and set aside, reserving 1/2 cup of pasta water.
Step 2: Cook the Chicken
- Season chicken breasts with salt, pepper, and paprika.
- Heat olive oil in a large skillet over medium-high heat.
- Sear chicken 4–5 minutes per side until golden brown and cooked through (internal temp ~165°F / 75°C).
- Remove chicken from the skillet and set aside.
Step 3: Make Garlic Butter Sauce
- In the same skillet, reduce heat to medium and add 2 tbsp butter.
- Add minced garlic (4 cloves) and sauté 1–2 minutes until fragrant.
- Pour in heavy cream and chicken broth, stirring to combine.
- Gradually add Parmesan cheese, stirring until melted and smooth.
- Add Italian seasoning, salt, and pepper to taste.
- If the sauce is too thick, add a splash of reserved pasta water to loosen it.
Step 4: Combine Pasta and Chicken
- Add the cooked rotini to the skillet with the sauce, tossing to coat evenly.
- Slice the cooked chicken and place it on top of the pasta.
- Spoon extra sauce over the chicken.
- Garnish with chopped parsley and extra Parmesan if desired.
Tips & Variations
- Add spinach or sun-dried tomatoes for extra flavor and color.
- Use half-and-half instead of heavy cream for a lighter version.
- For a richer garlic flavor, roast the garlic before adding to the sauce.
If you want, I can also make a shortcut 30-minute version that’s extra creamy and uses fewer pans, perfect for a weeknight dinner.
Do you want me to do that?
