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Garlic Butter Chicken and Rotini in Parmesan Sauce

Garlic Butter Chicken and Rotini in Parmesan Sauce

  • Author: Amelia
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free option available (swap rotini for gluten-free pasta or zucchini noodles)

Description

Enjoy a creamy and flavorful Garlic Butter Chicken and Rotini in Parmesan Sauce—tender chicken breasts cooked to golden perfection, tossed with spiral rotini pasta and coated in a rich sauce made from garlic, butter, heavy cream, chicken broth, and freshly grated Parmesan cheese. This comforting one-pan dish is perfect for family dinners or special occasions and offers versatile options to customize for different tastes and dietary preferences.

Ingredients

Scale

Chicken and Pasta

  • 2 boneless, skinless chicken breasts
  • 8 ounces rotini pasta

Sauce and Seasonings

  • 3 tablespoons butter
  • 3 garlic cloves, minced
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 1 cup freshly grated Parmesan cheese
  • 2 tablespoons olive oil
  • Salt, to taste
  • Black pepper, to taste

Garnish

  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Prepare the Chicken: Season the chicken breasts generously with salt and pepper. Heat olive oil in a skillet over medium heat and sear the chicken for about 5-7 minutes on each side, or until golden brown and fully cooked. Remove from the pan and set aside to rest.
  2. Cook the Rotini: Meanwhile, bring a large pot of salted water to a boil. Cook the rotini pasta according to package instructions until al dente. Drain the pasta, reserving about 1/4 cup of the pasta water, then set aside.
  3. Make the Garlic Butter Sauce: In the same skillet used for the chicken, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant and golden, taking care not to burn it.
  4. Create the Parmesan Sauce: Pour in the chicken broth and heavy cream, stirring gently. Allow the mixture to simmer and thicken slightly, then gradually whisk in the freshly grated Parmesan cheese until the sauce is smooth and creamy.
  5. Combine Pasta and Chicken: Slice the rested chicken breasts into strips and add them back into the skillet along with the cooked rotini. Toss everything to coat evenly with the sauce. If the sauce is too thick, add reserved pasta water gradually to reach desired consistency.
  6. Final Touches: Taste and season with additional salt and pepper if needed. Sprinkle freshly chopped parsley over the top for a bright finish. Serve the dish hot.

Notes

  • Use freshly grated Parmesan for the best flavor and melting quality.
  • Do not overcook the chicken to avoid dryness; watch cooking time closely and let it rest before slicing.
  • Add reserved pasta water to loosen the sauce instead of extra cream or broth to maintain flavor balance.
  • Toast garlic gently to prevent bitterness; it should be fragrant and golden.
  • Choose quality butter and olive oil as they significantly enhance richness and aroma.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Sautéing
  • Cuisine: Italian-American

Nutrition

  • Serving Size: 1 serving
  • Calories: 550 kcal
  • Sugar: 2 g
  • Sodium: 650 mg
  • Fat: 35 g
  • Saturated Fat: 18 g
  • Unsaturated Fat: 14 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 2 g
  • Protein: Thirty-eight g
  • Cholesterol: 120 mg

Keywords: Garlic Butter Chicken, Rotini, Parmesan Sauce, Creamy Chicken Pasta, One-Pan Dinner, Comfort Food

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Find it online: https://savortrack.com/garlic-butter-chicken-and-rotini-in-parmesan-sauce/