Creamy Garlic Butter Chicken And Rotini In Parmesan Sauce
Tender chicken bites and rotini pasta coated in a silky garlic butter Parmesan sauce—comforting, creamy, and ready in under 40 minutes.
Ingredients
For the Chicken:
- 500 g about 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Sauce:
- 2 tablespoons butter
- 4 cloves garlic minced
- 1 tablespoon all-purpose flour
- 500 ml 2 cups heavy cream
- 100 ml ½ cup chicken broth
- 80 g ¾ cup freshly grated Parmesan cheese
- Salt and pepper to taste
- Optional: ½ teaspoon crushed red pepper flakes
For the Pasta:
- 300 g 10.5 oz rotini pasta
- Salt for boiling water
Garnish:
- Fresh parsley chopped
- Extra grated Parmesan
Instructions
- Cook rotini in salted boiling water until al dente, then drain and set aside with ½ cup of pasta water reserved.
- In a skillet, heat olive oil and butter, season chicken with garlic powder, paprika, salt, and pepper, and cook until golden and done—about 5–7 minutes Remove and set aside.
- In the same skillet, melt butter, sauté minced garlic until fragrant, then stir in flour to form a roux.
- Gradually whisk in heavy cream and chicken broth, letting it simmer until thickened.
- Stir in Parmesan until smooth, then season with salt, pepper, and red pepper flakes if you like.
- Add the chicken and rotini, tossing everything in the creamy sauce.
- Adjust consistency with pasta water if needed. Finish with fresh parsley and extra Parmesan before serving hot.