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Growing up in a small Georgia town, Sundays were all about slowing down. Church in the morning, skillet meals in the afternoon, and the smell of garlic and butter filling the house long before you sat at the table. That aroma? That was the sign something good was coming. Years later, in my kitchen here in Austin, I still chase that feeling—and this creamy garlic butter chicken and rotini in parmesan sauce brings it all back. It’s simple, rich, and full of comfort, the kind of dish that doesn’t need a fancy name to impress.
The first time I threw it together, I had leftover rotini and half a block of parmesan in the fridge, plus a pack of chicken I needed to use up. I melted some butter, tossed in minced garlic, seared the chicken until golden, and built a cream sauce that just clung to every twist of that pasta. That first bite? It tasted like Sunday—but done in under 30 minutes.
This dish has become a regular in my rotation. The rotini’s grooves hold onto the creamy parmesan sauce just right. The garlic butter gives the chicken real depth. And because everything cooks in one pan (plus the pasta pot), it’s a no-fuss win that’s just as good for weeknights as it is for company. Whether you’re feeding family, friends, or just yourself after a long day, this creamy garlic butter chicken and rotini in parmesan sauce is the kind of food that feeds more than hunger—it feeds the soul.
Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce (A Southern Classic with a Bold Twist)
A Southern Table That Still Lives in My Kitchen
Back in my Georgia hometown, Sundays were sacred. Church in the morning, family dinners in the afternoon, and the smell of garlic sizzling in butter drifting from the kitchen long before the table was set. That scent—rich, bold, and inviting—meant a good meal was coming. Now in Austin, I still lean into that comfort, and this creamy garlic butter chicken and rotini in parmesan sauce brings it all back.
The first time I made it, I was working with:
- A box of rotini pasta
- Two chicken breasts I had on hand
- A wedge of parmesan that was just begging to be grated
I melted butter in my cast-iron skillet, let garlic hit the heat, then seared that chicken until golden. The cream sauce came together in minutes and wrapped every twist of pasta like it was made for it. It reminded me instantly of the garlic-butter flavors I’ve used before—rich, fast, and unforgettable.
Why This Dish Works on Busy Nights and Big Gatherings
This dish walks that rare line: it’s comforting but not heavy, creamy but not dull. Here’s why it’s always a hit:
- Rotini’s ridges grab onto that velvety parmesan sauce
- Garlic butter gives the chicken deep flavor fast
- Parmesan cream brings smooth richness that feels like comfort food
- One-skillet ease means cleanup is light, flavor is bold
If you’re into creamy pasta with soul, you’ll also love my creamy mushroom and asparagus chicken penne. It’s another one that checks all the boxes—quick, hearty, and full of real flavor.
Whether it’s Tuesday night or dinner with friends, this creamy garlic butter chicken and rotini in parmesan sauce delivers the kind of warmth you don’t soon forget.
Ingredients & Step-by-Step Cooking Guide
Ingredients & Step-by-Step Cooking Guide
This creamy garlic butter chicken and rotini in parmesan sauce doesn’t call for anything fancy—just real, flavorful ingredients that come together fast. Before you fire up that skillet, here’s what you’ll need:
| Ingredient | Amount |
|---|---|
| Rotini pasta | 12 oz |
| Boneless chicken breasts, cubed | 2 |
| Fresh garlic, minced | 5 cloves |
| Unsalted butter | 4 tbsp (divided) |
| Olive oil | 1 tbsp |
| Heavy cream | 1 cup |
| Fresh grated parmesan cheese | ¾ cup + extra for garnish |
| Chicken broth or pasta water | ½ cup |
| Paprika | ½ tsp |
| Salt & black pepper | To taste |
| Chopped fresh parsley (optional) | For garnish |
How to Cook It All Together
1. Boil the pasta
Start by cooking the rotini in well-salted water until it’s just al dente. Strain it, lightly coat with olive oil, and keep it aside.
2. Sear the chicken
In a large skillet, heat 2 tablespoons of butter with the olive oil over medium-high heat. Season your chicken with salt, pepper, and paprika, then add it to the hot pan. Cook on both sides for 3–4 minutes, or until nicely browned and done. Remove from the skillet and keep warm.
3. Sauté the garlic
In the same pan, melt the remaining butter. Stir in the minced garlic and sauté for 30–60 seconds, just until fragrant. Don’t let it brown—it’ll turn bitter.
4. Make the parmesan cream sauce
Pour in the chicken broth (or pasta water) and heavy cream. Stir gently as it heats up. Once it simmers, slowly whisk in the parmesan cheese. Keep the heat on low to prevent curdling. Stir until smooth and creamy.
5. Combine everything
Return the cooked rotini and chicken to the skillet. Stir to coat well. Let it simmer for 2–3 more minutes so everything absorbs the flavor. If the sauce gets too thick, add a splash of cream or broth.
6. Plate and serve
Spoon the pasta into warm bowls. Finish with extra parmesan, chopped parsley, and a touch of cracked pepper. Optional: Add a squeeze of lemon to brighten the dish.
Looking for another one-skillet favorite? Try the garlic butter steak lightning noodles—packed with flavor and ready fast. Or, for a creamy veggie twist, check out this creamy mushroom and asparagus chicken penne.
Serving Suggestions, Add-Ins & Storage Tips
This creamy garlic butter chicken and rotini in parmesan sauce is rich enough to stand alone—but let’s be honest, the right sides and smart add-ins can take it from great to unforgettable. Whether you’re feeding yourself or a hungry table, here’s how to round it out and stretch the flavor even further.
What to Serve With It
When the sauce is this creamy, you need a little contrast. These simple sides pair perfectly:
- Garlic bread or warm baguette to soak up that parmesan cream
- Roasted asparagus or broccoli for a fresh, crisp bite
- A lemony arugula salad to brighten everything up
For even more quick ideas, check out my side dish pairings for creamy mains—they’re built for balance.
Add-Ins That Amp Up the Flavor
Want to shake things up next time? Try tossing in:
- Mushrooms (sautéed after the chicken)
- Spinach or kale (stirred in right before serving)
- Red chili flakes for a little kick
- Sun-dried tomatoes for a tangy punch
That’s the beauty of this dish—it’s endlessly flexible. If you like this kind of creamy fusion, you’ll love my fiery chicken ramen with creamy garlic sauce too. It’s got a bold twist with the same soul.
Store It Right, Reheat It Better
This pasta holds up great for leftovers:
- Storage: Keep in an airtight container up to 3 days
- Reheat: Warm on the stove with a splash of cream or broth. Stir slowly over low heat to avoid breaking the sauce.
Pro tip: Don’t microwave it too hot or too fast. That creamy garlic butter sauce deserves a little patience.
Why This Recipe Works Every Time
It’s not just how easy this dish is to pull off—it’s why it works so well. Every ingredient in this creamy garlic butter chicken and rotini in parmesan sauce plays a role in building layers of flavor, texture, and comfort. Let’s break down the magic behind it.
Flavor From the Ground Up
You don’t need a long list of ingredients to build something unforgettable. Here’s how this dish layers flavor from step one:
| Element | What It Adds |
|---|---|
| Garlic Butter Base | Deep, savory aroma and richness |
| Seared Chicken | Protein plus crispy golden edges for texture |
| Parmesan Cream Sauce | Umami depth and velvety finish |
| Rotini Pasta | Captures every bit of sauce in each twist |
This flavor layering is the reason why every bite of this dish feels balanced—creamy but not too rich, filling but not heavy. It’s the kind of comfort that doesn’t wear out its welcome.
Need a deeper look into the science of flavor? This guide from Key to My Lime explains how garlic, butter, and parmesan bring out the best in each other. It’s a helpful reference if you like learning how ingredients do the heavy lifting.
Perfect for Weeknights or Company
You could throw this together on a busy night and still feel like you cooked something real. Or double the batch and serve it to friends with salad and juice—they’ll swear you spent hours. The key?
- One pan, plus a pot for the pasta
- Easy steps that anyone can follow
- Ingredients you probably already have
Frequently Asked Questions
What is the best way to cook chicken in garlic butter sauce?
Begin by melting butter with olive oil in a skillet over medium-high heat. Make sure your chicken is dry before it hits the pan—moisture kills that golden crust. Season it well, don’t overcrowd the pan, and let it sear undisturbed for 3–4 minutes per side. You’ll get a flavorful base and beautifully browned chicken that pairs perfectly with the creamy parmesan sauce.
How do you keep rotini from getting mushy in creamy pasta dishes?
The trick is to cook it just until al dente, then toss it into the sauce to finish. Rotini continues to soften as it absorbs heat and sauce, so stopping just short of fully cooked keeps it firm and satisfying. Always drain and toss with a touch of oil if it’s sitting before mixing in.
Can I use heavy cream instead of milk in parmesan sauces?
Yes—and you should. Heavy cream gives the sauce body, reduces the risk of curdling, and brings that rich mouthfeel that makes this dish shine. Milk can work, but you’ll need a thickener like a roux or cornstarch slurry to get the same consistency.
What sides go well with creamy garlic butter chicken pasta?
Anything that adds a bit of freshness or contrast works great. Roasted vegetables like asparagus or broccoli bring some brightness, and a simple salad with citrus dressing can lighten the richness. A piece of warm garlic bread or toasted baguette helps mop up every bit of sauce without overpowering the dish.
Conclusion
When comfort is calling but time is tight, this creamy garlic butter chicken and rotini in parmesan sauce delivers the best of both worlds. It’s rich without being over-the-top, easy enough for a weeknight but good enough for guests. The garlic butter lays a bold, savory base, the parmesan cream sauce wraps everything in silky warmth, and the rotini pulls it all together in every satisfying bite.
This is the kind of meal that becomes a repeat without ever getting boring. And now that you’ve got the step-by-step, the flavor pairings, and all the right tools—there’s no reason not to bring that warm Southern table feeling into your own kitchen.
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Creamy garlic butter chicken and rotini in parmesan sauce
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
A rich and flavorful one-pan pasta with garlic butter-seared chicken, creamy parmesan sauce, and tender rotini—perfect for cozy nights.
Ingredients
12 oz rotini pasta
2 boneless chicken breasts, cubed
5 garlic cloves, minced
4 tbsp unsalted butter (divided)
1 tbsp olive oil
1 cup heavy cream
¾ cup grated parmesan cheese + more for topping
½ cup chicken broth or pasta water
½ tsp paprika
Salt and pepper to taste
Chopped parsley (optional)
Instructions
Boil rotini in salted water until al dente. Drain and set aside.
Heat 2 tbsp butter and olive oil in a skillet over medium-high. Add chicken, season with salt, pepper, and paprika, and sear for 3–4 minutes per side. Remove and set aside.
In the same skillet, melt remaining 2 tbsp butter. Add garlic and sauté for 30–60 seconds until fragrant.
Pour in cream and broth. Stir and bring to a gentle simmer. Slowly whisk in parmesan until the sauce is smooth.
Add cooked chicken and rotini to the skillet. Stir to coat evenly and simmer for 2–3 minutes.
Serve hot, topped with extra parmesan and fresh parsley if desired.
Notes
Don’t brown the garlic—keep heat medium so it stays sweet and fragrant.
Use pasta water instead of broth for extra starch in the sauce.
For added flavor, toss in spinach, mushrooms, or sun-dried tomatoes.
Leftovers keep for up to 3 days and reheat best with a splash of cream on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 610
- Sugar: 2g
- Sodium: 490mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 110mg
Keywords: creamy pasta, garlic butter chicken, parmesan rotini