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