Go Back

Creamy Garlic Butter Chicken and Rotini

Golden seared chicken and rotini tossed in a velvety garlic butter Parmesan cream sauce for a rich, satisfying one-skillet dinner ready in 30 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz rotini pasta whole-grain or protein-fortified preferred
  • 1.5 lbs boneless, skinless chicken breasts cut into bite-sized pieces
  • 1 tsp smoked paprika
  • salt and black pepper to taste
  • 2 tbsp butter
  • 5 garlic cloves minced
  • 1 cup heavy cream or plain Greek yogurt for a lighter version; add off heat if using yogurt
  • 1 cup Parmesan cheese freshly grated
  • 0.5 tsp dried Italian seasoning
  • 0.5 cup reserved pasta water set aside before draining the pasta
  • fresh parsley chopped, for garnish
  • red pepper flakes optional, for serving

Equipment

  • Large pot for pasta
  • large skillet
  • whisk

Method
 

  1. Cook the rotini in a large pot of well-salted boiling water until al dente. Reserve 1/2 cup of pasta water before draining. Set aside.
  2. While the pasta cooks, heat a large skillet over medium-high heat. Season chicken with smoked paprika, salt, and pepper. Cook for 6 to 8 minutes, turning occasionally, until golden brown and cooked through. Remove and set aside.
  3. Reduce heat to medium. Melt the butter in the same skillet. Add the minced garlic and cook for 1 minute until fragrant but not browned.
  4. Stir in the heavy cream and Italian seasoning. Simmer gently for 2 to 3 minutes. Gradually whisk in the Parmesan until the sauce is smooth and slightly thickened.
  5. Return the chicken and cooked rotini to the skillet. Toss to coat, adding reserved pasta water one tablespoon at a time until the sauce clings to every spiral.
  6. Serve immediately in deep bowls, topped with fresh parsley and red pepper flakes if desired.

Notes

Storage: Refrigerate in an airtight container for up to 3 days. Add a splash of milk or water before reheating to loosen the sauce. Not recommended for freezing.
Reheating: Warm in a skillet over low heat with a splash of liquid, stirring frequently. Or microwave covered in 60-second intervals with a stir between each.
Pasta water tip: Reserve pasta water before draining. The starch binds the cream sauce to the rotini and prevents it from pooling at the bottom of the bowl.
Greek yogurt swap: Use in place of heavy cream for a lighter sauce. Stir in off the heat and do not return to a boil.
Substitutions: Boneless skinless chicken thighs work well for a juicier result. Use zucchini noodles or chickpea pasta for a lower-carb version.