Creamy Garlic Butter Chicken and Rotini – A Comfort Food Classic for Busy Nights

There are nights when you want a meal that feels like a hug, but you don’t have hours to spend in the kitchen. That’s where Creamy Garlic Butter Chicken and Rotini steps in. Imagine tender bites of chicken seared golden, tossed with twirls of rotini that soak up every bit of a silky garlic butter sauce. It’s the kind of dinner you put on the table in under 40 minutes, yet it tastes like something from your favorite Italian-American bistro.

If you’ve ever found yourself craving comfort food that doesn’t come from a take-out box, this recipe might just become your new weeknight hero.

What Is Creamy Garlic Butter Chicken and Rotini?

At its heart, this dish is about balance. The rotini pasta, with its spiral grooves, is perfect for holding onto the creamy sauce. Garlic and butter create a base that feels indulgent, while Parmesan adds richness and depth. Pair that with juicy, pan-seared chicken and you’ve got a meal that checks all the boxes: hearty, flavorful, and family-friendly.

Unlike a heavy Alfredo, this recipe leans more toward a velvety cream sauce with a garlicky kick. You can easily dress it up with a sprinkle of red pepper flakes or keep it mellow for kids who prefer milder flavors.

Creamy Garlic Butter Chicken and Rotini

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• Author: Manar Annan
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

A rich and comforting pasta dish made with golden seared chicken, rotini pasta, and a creamy garlic butter Parmesan sauce. Perfect for busy weeknights yet elegant enough for entertaining.

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Ingredients

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• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces

• 12 oz rotini pasta

• 4 tbsp unsalted butter (divided)

• 5 garlic cloves, minced

• 1 cup heavy cream

• 1 cup chicken broth

• ¾ cup freshly grated Parmesan cheese

• 1 tsp Italian seasoning

• Salt and black pepper, to taste

• 2 tbsp fresh parsley, chopped (for garnish)

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Instructions

• Bring a large pot of salted water to a boil. Cook rotini until al dente, about 8–9 minutes. Reserve ½ cup of pasta water, then drain.

• Season chicken with salt, pepper, and Italian seasoning. In a large skillet, melt 2 tbsp butter over medium-high heat. Sear chicken until golden and cooked through, about 6–8 minutes. Remove and set aside.

• Reduce the heat to medium. Melt remaining butter in the same skillet, sauté garlic until fragrant, about 1 minute. Add chicken broth, simmer to deglaze.

• Stir in heavy cream, whisking constantly. Add Parmesan, whisk until smooth and creamy.

• Return chicken to the skillet and add rotini. Toss to coat, adding reserved pasta water if needed.

• Adjust seasoning. Garnish with parsley and serve immediately.

Notes

Always use freshly grated Parmesan for the smoothest sauce.

Reserve pasta water to adjust sauce consistency.

Serve immediately, as creamy sauces thicken quickly.

Can be customized with spinach, broccoli, or red pepper flakes.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dinner, Pasta
• Method: Stovetop
• Cuisine: Italian-American

Nutrition

• Serving Size: 1 serving (¼ of recipe)
• Calories: 640
• Sugar: 3 g
• Sodium: 540 mg
• Fat: 32 g
• Saturated Fat: 17 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Carbohydrates: 54 g
• Fiber: 3 g
• Protein: 39 g
• Cholesterol: 145 mg

Ingredients & Kitchen Tools You’ll Need

Core Ingredients

• 1 lb boneless, skinless chicken breasts (cut into bite-sized pieces)
• 12 oz rotini pasta
• 4 tbsp unsalted butter
• 5 garlic cloves, minced
• 1 cup heavy cream
• 1 cup chicken broth
• ¾ cup freshly grated Parmesan cheese
• 1 tsp Italian seasoning
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

Recommended Tools

• Large skillet or sauté pan
• Pot for boiling pasta
• Colander for draining
• Whisk and tongs for handling pasta and chicken

Using fresh garlic and real Parmesan makes a noticeable difference. If you’ve ever tried pre-grated cheese in sauces, you know it doesn’t melt as smoothly. Trust me, grating it yourself is worth the few extra minutes.

Step-by-Step Preparation & Cooking Instructions

Cook the Rotini

Bring a large pot of salted water to a boil. Add the rotini and cook until just al dente, about 8 to 9 minutes. Drain, reserving half a cup of pasta water for later.

Sear the Chicken

Season chicken with salt, pepper, and Italian seasoning. In a skillet over medium-high heat, melt 2 tablespoons of butter. Add chicken pieces and cook until golden brown on the outside and fully cooked, about 6 to 8 minutes. Remove to a plate and keep warm.

Build the Sauce

Lower the heat to medium. Add the remaining butter to the same pan and sauté the garlic until fragrant, about 1 minute. Pour in chicken broth and let it simmer briefly to deglaze the pan. Stir in the heavy cream, whisking constantly.

Finish the Dish

Add Parmesan cheese and whisk until the sauce is smooth and slightly thickened. Toss in the cooked rotini and chicken, adding a splash of reserved pasta water if needed to loosen the sauce. Taste and adjust seasoning.

Garnish with fresh parsley and serve hot.

Tips & Tricks for Best Results

• Bring your cream to room temperature before adding it to the skillet to prevent curdling.
• Don’t rush the garlic—cook it gently until fragrant, not browned.
• If your sauce feels too thin, simmer it for an extra minute or sprinkle in a little more Parmesan.
• Saving pasta water is a game-changer. A small splash helps bind the sauce and pasta together beautifully.
• Always serve immediately; creamy sauces tighten up as they sit.

Dietary Variations & Ingredient Substitutions

The beauty of Creamy Garlic Butter Chicken and Rotini is how adaptable it can be:

• Gluten-Free: Use gluten-free rotini and double-check that your broth is certified gluten-free.
• Low-Calorie: Swap heavy cream for half-and-half or unsweetened almond milk thickened with a little cornstarch. Reduce the butter by half.
• Vegan: Replace chicken with sautéed mushrooms or tofu. Use plant-based butter, cashew cream, and nutritional yeast instead of Parmesan.
• Halal: Stick with halal-certified chicken and ensure your cheese is suitable.
• Kosher: Use kosher-certified butter and cheese, or swap Parmesan for a kosher-friendly hard cheese.

These swaps don’t just make the dish more inclusive—they also give you fun ways to play with flavor and texture while keeping the dish approachable.

Serving Suggestions & Pairings

This dish shines as the star of the table, but you can round it out with a few simple sides. A crisp green salad with lemon vinaigrette balances the richness. Garlic bread is a natural companion, especially for scooping up the sauce. If you’re serving adults, a chilled glass of Chardonnay or Pinot Grigio pairs beautifully with the creamy, garlicky flavors.

For families, you might find that a cold glass of iced tea or sparkling water with lemon is the perfect refresher alongside this hearty plate of pasta.

Storage, Reheating & Make-Ahead Tips

Store leftovers in an airtight container in the fridge for up to three days. When reheating, add a splash of milk or broth to restore the creamy consistency. The microwave works in a pinch, but the stovetop is better if you want the sauce to stay smooth.

While you can freeze it, creamy sauces tend to separate when thawed, so it’s best enjoyed fresh. If you’re looking to save time, prep the chicken and measure out your ingredients ahead of cooking—that way dinner comes together even faster.

When the craving for something cozy and satisfying strikes, you’ll be glad to have Creamy Garlic Butter Chicken and Rotini in your back pocket. It’s a recipe that feels special enough for guests but simple enough for any Tuesday night. The creamy garlic butter sauce clings to every curve of the pasta, making each bite just as good as the last. Next time you’re torn between takeout and homemade, this dish will remind you that comfort food is always better when it comes from your own kitchen.

FAQ

What can I use instead of heavy cream in this recipe?

You can substitute heavy cream with half-and-half or a blend of milk and cornstarch (start with 1 tbsp cornstarch per cup of milk). That said, the texture will be lighter and less luxurious than full cream.

Can I use a different pasta instead of rotini?

Yes! Penne, fusilli, or farfalle work well too. Just keep cooking time in check so the pasta stays al dente and can still hold the creamy garlic butter chicken sauce.

Will the sauce curdle if I reheat it?

If reheated too quickly or over high heat, yes—it might split. To prevent that, warm gently on low to medium, stirring and adding a little broth or milk as needed to restore creaminess.

Is this recipe freezer-friendly?

Cream-based pasta dishes tend to separate in the freezer. If you must freeze, do so without the pasta—freeze the sauce and chicken together, then mix with freshly cooked rotini when ready to serve.

How do I thicken a too-thin sauce?

Simmer it a bit longer, or whisk in a small slurry (½ tsp cornstarch + 1 tsp cold water). Add gradually, stirring gently, until you reach the desired consistency.