Creamy Garlic Butter Chicken and Rotini – The Ultimate Comfort Pasta

There are nights when you just need a meal that wraps you up like a blanket. For me, that’s always been a bowl of pasta. One bite of Creamy Garlic Butter Chicken and Rotini, and suddenly the stress of the day melts away. The rich garlic butter sauce clings to every spiral of pasta, the chicken is juicy and tender, and the whole dish feels like something you’d order at a cozy Italian bistro—except you made it at home in under 30 minutes.

If you’ve ever found yourself craving comfort food that’s equal parts satisfying and simple, this recipe is going to be your new weeknight hero.

What You’ll Need: Ingredients & Equipment

Every good pasta dish starts with the right balance of ingredients, and this one is no exception. You don’t need anything fancy, just a handful of pantry staples and a couple of fresh touches.

Ingredients

• 12 oz rotini pasta
• 1 lb boneless, skinless chicken breasts (cut into bite-sized pieces)
• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1 cup chicken broth
• ¾ cup grated Parmesan cheese
• 1 tsp Italian seasoning
• ½ tsp garlic powder
• ½ tsp salt (adjust to taste)
• ½ tsp black pepper
• 2 tbsp olive oil
• Fresh parsley, chopped, for garnish

Equipment

• Large pot for boiling pasta
• Deep skillet or sauté pan
• Wooden spoon or silicone spatula
• Whisk
• Measuring cups and spoons

Creamy Garlic Butter Chicken and Rotini

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• Author: Taha Ayyad
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

• 12 oz rotini pasta

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

• 3 tbsp unsalted butter

• 4 cloves garlic, minced

• 1 cup heavy cream

• 1 cup chicken broth

• ¾ cup grated Parmesan cheese

• 1 tsp Italian seasoning

• ½ tsp garlic powder

• ½ tsp salt (adjust to taste)

• ½ tsp black pepper

• 2 tbsp olive oil

• Fresh parsley, chopped, for garnish

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Ingredients

• Bring a pot of salted water to a boil. Cook rotini until al dente, reserving ½ cup of pasta water. Drain.

• Season chicken with olive oil, garlic powder, salt, pepper, and Italian seasoning. Sear in skillet until golden and cooked through, 6–7 minutes. Remove and set aside.

• In the same skillet, melt butter and sauté minced garlic until fragrant, about 1 minute.

• Add chicken broth and cream, whisking until combined. Simmer 3–4 minutes, then stir in Parmesan until sauce is smooth. Thin with pasta water if needed.

• Return chicken and pasta to skillet, toss well to coat.

• Garnish with parsley and serve hot.

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Instructions

• Use freshly grated Parmesan for best flavor and smoother sauce.
• Reserve pasta water to adjust sauce consistency.
• Add vegetables like spinach or mushrooms for extra nutrition.
• Reheat gently with added broth or cream to keep the sauce creamy

Notes

Use freshly grated Parmesan for best flavor and smoother sauce.

Reserve pasta water to adjust sauce consistency.

Add vegetables like spinach or mushrooms for extra nutrition.

Reheat gently with added broth or cream to keep the sauce creamy.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dinner
• Method: Stovetop
• Cuisine: American-Italian Fusion

Nutrition

• Serving Size: 1 serving (about 1/4 of recipe)
• Calories: ~3 g
• Sugar: ~3 g
• Sodium: ~520 mg
• Fat: ~34 g
• Saturated Fat: ~16 g
• Unsaturated Fat: ~15 g
• Trans Fat: <0.5 g
• Carbohydrates: ~45 g
• Fiber: ~2 g
• Protein: ~34 g
• Cholesterol: ~135 mg

Step-by-Step Instructions

This dish comes together quickly, but a little order of operations makes all the difference.

Cook the Rotini Pasta

Bring a large pot of salted water to a rolling boil. Add the rotini and cook until just al dente. Drain, but be sure to save about a half cup of the starchy pasta water—it works magic for loosening the sauce later.

Season and Sear the Chicken

Toss the chicken pieces with olive oil, garlic powder, salt, pepper, and Italian seasoning. Heat a skillet over medium-high heat and sear the chicken until golden brown on all sides and cooked through, about 6–7 minutes. Transfer to a plate and set aside.

Build the Garlic Butter Base

Reduce the heat slightly, then melt the butter in the same skillet. Add the minced garlic and stir constantly for about a minute, just until fragrant. Be careful not to let it burn—it should smell sweet, not sharp.

Create the Creamy Parmesan Sauce

Pour in the chicken broth and heavy cream, whisking to combine. Let the mixture simmer gently for 3–4 minutes, until it thickens slightly. Stir in the Parmesan cheese a little at a time, whisking until smooth and silky. If the sauce feels too thick, add a splash of the reserved pasta water.

Combine and Finish

Add the cooked pasta and chicken back into the skillet. Toss everything together until the rotini is fully coated in the garlic butter cream sauce. Sprinkle with parsley and more Parmesan for good measure. Serve hot and enjoy that first bite of comfort.

Why This Dish Works

The beauty of Creamy Garlic Butter Chicken and Rotini lies in how simple flavors come together. The butter and garlic form a base that feels indulgent but not overwhelming. Parmesan adds a salty, nutty edge that rounds out the creaminess, while rotini’s ridges trap every drop of sauce.

Unlike long pasta like spaghetti, rotini delivers a forkful of sauce and chicken in every bite. It’s hearty, satisfying, and perfectly balanced—a comfort food classic that doesn’t require restaurant-level skills.

Dietary Variations and Ingredient Substitutions

Food should fit your lifestyle, not the other way around. With a few easy swaps, you can adapt this dish to meet a variety of diets.

Gluten-Free

Replace the rotini with a gluten-free version made from rice, corn, or chickpeas. Cook according to package instructions since they often need less time than wheat pasta.

Vegan or Dairy-Free

Use plant-based butter and cream (coconut cream or oat-based cream works well). Swap Parmesan for nutritional yeast or a dairy-free cheese alternative. For protein, roasted chickpeas or marinated tofu cubes stand in beautifully for chicken.

Low-Calorie or Lighter Option

Instead of heavy cream, try half-and-half or even whole milk with a touch of cornstarch for thickness. Reduce the butter to two tablespoons, and bulk up the dish with extra veggies like spinach, zucchini, or mushrooms.

Halal or Kosher

As long as you’re using certified chicken and cheese, this dish fits seamlessly into a Halal or Kosher diet. Double-check labels on broth and Parmesan to be sure they’re suitable.

Make Ahead, Storage & Reheating

This pasta keeps well and reheats beautifully if you follow a couple of tricks. Store leftovers in an airtight container in the refrigerator for up to 3 days. For freezing, portion the pasta into sealed containers and keep for up to 2 months.

When reheating, avoid blasting it in the microwave for too long. Instead, warm it gently on the stovetop with a splash of cream, milk, or broth to loosen up the sauce. This prevents the creamy texture from turning grainy or dry.

Serving Suggestions & Pairings

You don’t need much to round out this dish, but a few extras can make it feel like a full Italian-inspired meal. A crisp green salad with a tangy vinaigrette balances the richness perfectly. Garlic bread or a warm baguette is always welcome at the table. For a little extra color, roasted broccoli or asparagus is a great sidekick.

If you enjoy wine with dinner, a chilled glass of Pinot Grigio or Sauvignon Blanc cuts through the creamy sauce without overpowering it. For a non-alcoholic option, sparkling water with lemon does the same trick.

Nothing beats sitting down to a plate of Creamy Garlic Butter Chicken and Rotini after a long day. It’s hearty enough to satisfy everyone at the table, yet simple enough to whip up on a weeknight. The way the garlic butter cream sauce clings to the pasta is proof that sometimes the best meals are also the easiest. Once you try it, you’ll understand why this dish has become a weeknight staple in so many kitchens.

FAQ

What pasta shape works best for Creamy Garlic Butter Chicken and Rotini?

Rotini (spiral) is ideal because its ridges and curves catch and hold the creamy garlic butter sauce beautifully. That said, you could also use fusilli, penne, or rigatoni if that’s what you have on hand.

Can I make this recipe in one pan or one pot?

Yes—you can streamline the process by cooking the pasta separately, then finishing the sauce and chicken in one skillet and tossing in the rotini at the end. Using reserved pasta water helps tie everything together without needing a second pan.

What can I substitute for heavy cream if I don’t have it?

You can use half-and-half or whole milk plus a bit of cornstarch (mixed into a slurry) to thicken. Just simmer gently and stir constantly—avoid high heat so the sauce doesn’t curdle.

How do I reheat leftovers without drying out the sauce?

Warm gently on the stovetop over low heat, adding a splash of chicken broth, milk, or cream to loosen the sauce. Stir frequently until heated through. Microwaving works too, but do it in short bursts and stir in extra liquid as needed.

Can I prep part of this dish ahead of time?

Absolutely. You can cook the chicken ahead and store it refrigerated. Also, make the sauce and keep it chilled separately. When ready to eat, reheat everything together, toss in freshly boiled pasta, and garnish.