This creamy garlic butter chicken with rotini in Parmesan sauce is the kind of dinner that announces itself the moment it hits the table. I first developed this version on a busy weeknight when I wanted something indulgent but fast: tender cubes of chicken seared in butter, a quick garlic-scented cream sauce, and corkscrew pasta that traps every bit of sauce. The result is rich but balanced, with a silky texture from the heavy cream and a sharp, nutty depth from freshly grated Parmesan. It became a household favorite the first time my teenager asked for it on repeat.

I discovered the technique of finishing the sauce in the skillet with the pasta after a weekend class on sauce-making; the little amount of reserved pasta water and the order of additions made the difference between a cloying puddle and a sauce that clings to every rotini spiral. The chicken stays juicy because it’s cooked to golden, not oven-dried, and the cheeses add both body and a caramelized edge when allowed a brief moment off-heat. Serve it with a crisp green salad and crusty bread and watch people come back for seconds.

Ingredients

• Chicken: Use 2 boneless, skinless chicken breasts (about 12 ounces total) cut into bite-sized cubes. Choose evenly sized pieces for uniform cooking and look for fresh, never-frozen breasts if possible; they brown more evenly and stay juicier.
• Butter: 3 tablespoons unsalted butter to sauté the chicken and build a glossy, buttery base for the sauce; unsalted allows you to control seasoning precisely.
• Rotini: 12 ounces rotini pasta; the spiral shape holds sauce in its grooves—opt for good-quality durum wheat pasta for firm al dente texture.
• Garlic: 3 cloves, minced; fresh garlic gives a bright aromatic lift that dried garlic can’t match—press or finely mince for even distribution.
• Cream & Broth: 1 cup heavy cream and 1/2 cup chicken broth; together they create a rich but balanced sauce—use low-sodium broth if you plan to salt later.
• Cheeses: 1 cup grated Parmesan and 1/2 cup shredded mozzarella; freshly grated Parmesan melts into a silky texture and adds savory depth, while mozzarella brings mild stretch and a creamy mouthfeel.
• Seasonings: Salt, pepper, 1 teaspoon Italian seasoning, and 1/2 teaspoon garlic powder; these pantry staples marry the flavors and lift the sauce without overpowering the dairy base.
• Garnish: Fresh parsley, chopped, for color and a clean herbal finish that cuts through the richness.

Instructions

Cook the Rotini: Bring a large pot of salted water to a rolling boil. Add 12 ounces rotini and cook according to the package until al dente, usually 8 to 10 minutes. Reserve about 1/2 cup of the starchy pasta water before draining; that liquid is gold for loosening and emulsifying the sauce if needed. Season and Sauté the Chicken: While pasta cooks, season bite-sized chicken with salt, pepper, 1 teaspoon Italian seasoning, and 1/2 teaspoon garlic powder. Heat a large skillet over medium heat and melt 3 tablespoons unsalted butter. Add chicken cubes in a single layer (work in batches if needed) and cook until golden brown on the outside and just cooked through, about 5 to 7 minutes total. Remove chicken to a plate to rest; carryover heat keeps it juicy. Build the Sauce: In the same skillet, reduce heat to medium-low and add 3 cloves minced garlic. Sauté for about 30 seconds until fragrant but not browned. Pour in 1 cup heavy cream and 1/2 cup chicken broth, stirring to deglaze the pan and lift those browned bits. Bring to a gentle simmer and allow the mixture to thicken for 3 to 4 minutes; you’re looking for a slightly reduced body that coats the back of a spoon. Add the Cheeses: Lower heat and stir in 1 cup grated Parmesan and 1/2 cup shredded mozzarella until completely melted and smooth. Keep the sauce below a boil to prevent cheese from separating. If the sauce becomes too thick, add reserved pasta water a tablespoon at a time until it reaches the desired consistency. Toss Together: Return the cooked chicken to the skillet and add the drained rotini. Toss gently to coat each piece in the creamy garlic Parmesan sauce. Taste and adjust seasoning with salt and pepper. Finish with a sprinkle of chopped fresh parsley for brightness.

Storage Tips

Cool leftovers quickly and transfer to shallow airtight containers to preserve quality. Refrigerate for up to 3 days. When reheating, add 1 to 3 tablespoons of milk, cream, or chicken broth to revive the sauce and prevent dryness. Reheat on the stovetop over low heat, stirring frequently, rather than using a microwave at full power to avoid separation. For separate-component meal prep, store pasta, chicken, and sauce in separate containers; combine and warm for a fresher texture and brighter flavor.

Ingredient Substitutions

For a lighter version, substitute half-and-half for heavy cream and reduce butter by one tablespoon, although the sauce will be slightly thinner. To make this gluten-free, use a gluten-free rotini and confirm the chicken broth is gluten-free. Swap grated Pecorino Romano for Parmesan for a sharper, saltier note; reduce added salt when using Pecorino. If you prefer a lower-dairy option, try 1 cup full-fat coconut milk and omit mozzarella, adjusting seasonings to taste for a totally different but still creamy outcome.

Serving Suggestions

Serve with a peppery arugula salad dressed simply with lemon and olive oil to cut richness. For bread, choose a crusty baguette or garlic bread to mop up extra sauce. Pair with steamed green beans or roasted asparagus for contrast in texture. Garnish with freshly ground black pepper and an extra shaving of Parmesan for presentation. This plate works well for date nights, family dinners, or potluck gatherings where you want comfort that looks intentional.

Cultural Background

This dish blends classic Italian-American elements—pasta forms and Parmesan-based sauces—with a rustic American approach of seared chicken in butter. While not a traditional Italian recipe, it borrows techniques from Italian cucina, notably finishing pasta in sauce and using aged hard cheese for depth. The combination of cream and Parmesan recalls popular Italian-American comfort dishes that became staples in home kitchens in the mid-20th century when cream-based sauces and convenience ingredients rose in popularity.

Seasonal Adaptations

In spring, fold in peas and lemon zest at the end for brightness and color. In autumn, add roasted mushrooms and a pinch of smoked paprika for earthy warmth. During summer, stir in halved cherry tomatoes and basil for freshness and to lighten the richness. Adjust greens and finishing herbs based on seasonality to keep the dish feeling timely and balanced.

Meal Prep Tips

For easy weeknight assembly, cook the chicken and sauce ahead and store separately from pasta. Reheat the sauce gently and add freshly cooked or reheated rotini, tossing to combine. Portion into microwave-safe containers for lunches—add a sprinkle of fresh parsley before serving. Label containers with date and use within 3 days for best quality. For freezer-friendly prep, freeze only the cooked chicken (not the dairy sauce) and make a quick cream sauce on the day you’ll serve it.

This creamy garlic butter chicken and rotini has earned a special place in our rotation because it combines speed, comfort, and flavor without fuss. Whether you’re feeding a hungry family or prepping a cozy dinner for two, the method and ingredients are flexible—make it yours and enjoy the smiles around the table.