Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce: 5 Unforgettable Parmesan Rotini Recipes

Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce is a cozy, weeknight-friendly skillet dish that brings bold Italian-American flavors to the table in under 40 minutes. As a seasoned chef who lives for efficient, crave-worthy meals, I designed this recipe to deliver maximum comfort with minimal fuss. The creamy Parmesan sauce clings to every twist of rotini, while garlic, butter, and a touch of Italian seasoning elevate a simple chicken dinner into something you’ll reach for again and again. This is food you can feel good about serving to family, friends, or yourself after a busy day.

Table of Contents

Table of Contents

What Make This Recipe It Special

A warm, comforting Italian-American skillet dish

Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce is a hug in a skillet. I love its warm butter, garlic, and Parmesan glow. It tastes indulgent, yet stays weeknight-friendly for busy families.

Why Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce is perfect for busy days

This dish shines because it comes together fast. One skillet handles searing, simmering, and serving Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce. Prep ahead ingredients stay handy for busy weeknights.

Flavor profile and texture notes

Silky Parmesan cream coats every bite. Garlic and butter lend warmth without heaviness. Rotini hugs the sauce, delivering Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce with comfort.

Why You’ll Love This Recipe

Creamy, garlicky ribbons with Parmesan finish that feel indulgent yet weeknight-friendly

Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce feels like a warm hug.
I love how garlic butter coats each bite, silky and comforting.
It tastes indulgent yet perfect for weeknights.

One-pan convenience with baby‑proof cleanups in mind

One-pan convenience means less cleanup after a busy day.
Searing, simmering, and tossing pasta all happen in one pan.
That saves time and keeps dinner simple.

The comforting connection of Italian‑American flavors

The Italian-American flavor is warm and familiar.
Parmesan richness meets garlic brightness for a family finish.
It’s cozy, repeatable comfort you’ll want on busy weeks.

Ingredients

Here are the precise ingredients for Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce. Precise quantities are printed at the bottom of the article for printing.

• 1 lb boneless, skinless chicken breast, cut into bite-sized pieces (Tip: uniform pieces cook evenly)
• 1½ tbsp olive oil
• 2 tbsp butter
• 2 garlic cloves, minced (plus an extra 2 cloves for the sauce)
• ½ tsp Italian seasoning
• ½ tsp salt
• ¼ tsp black pepper
• 12 oz rotini pasta
• 1 tbsp butter (for finishing the dish)
• 2 garlic cloves, minced (for the sauce)
• 1½ cups heavy cream (or half-and-half for a lighter version)
• ¾ cup grated Parmesan cheese
• Salt and pepper to taste
• ¼ cup reserved pasta water (optional, to loosen sauce)
• Chopped parsley, for garnish (optional)

(Precise quantities are provided below for printing. Brief ingredient explanations: chicken provides protein; rotini holds onto the creamy sauce; Parmesan and cream create the luscious sauce; garlic and Italian seasoning give the Italian-American flavor; pasta water helps adjust sauciness; parsley adds color and a fresh aroma.)

How to Make Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce

Step 1: Prep ingredients

Before heat hits the pan, I line up chicken, rotini, garlic, cream, and Parmesan. I wash my hands, grab measuring cups, and set out small bowls. This calm, organized start saves me from a late-night scramble.

Step 2: Cook the rotini and reserve ¼ cup pasta water

Boil the rotini in salted water until al dente. I reserve ¼ cup pasta water before draining. The starchy water loosens sauce if it thickens later.

Step 3: Season the chicken

Season bite-sized chicken with salt, pepper, and Italian seasoning. I like a generous sprinkle for depth. This is the moment the chicken starts to wake up the skillet.

Step 4: Sear the chicken in olive oil until golden and cooked through

In a large skillet, heat olive oil over medium-high heat. I add the chicken in batches so it browns nicely and cooks through in 6–8 minutes. Tip: Make the garlic butter and cream sauce to finish Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce.

Step 5: Make the garlic butter and cream sauce

In the same skillet, lower heat to medium. Add butter and minced garlic; sauté until fragrant, about a minute. Pour in heavy cream and simmer until glossy, about 3–4 minutes.

Step 6: Whisk in Parmesan and return the chicken

Stir in Parmesan cheese until the sauce is smooth and glossy. Return the chicken to the pan and coat it in sauce. Taste and adjust salt if needed.

Step 7: Toss in the rotini, loosen with pasta water if needed

Add the cooked rotini to the skillet and toss gently to coat. If the sauce thickens, splash in a little pasta water. Keep stirring until everything is glossy and inviting.

Step 8: Adjust seasoning, finish with extra butter, and garnish

Taste the sauce and adjust salt and pepper as needed. Finish with a small pat of butter for extra silkiness. Garnish with parsley if you like, and serve warm.

Tips for Success

• I use a wide skillet to fit all ingredients and promote even searing, not crowding.
• I keep chicken pieces uniform for even cooking; I don’t overcrowd the pan, especially during searing.
• I save pasta water and whisk in gradually to tailor sauce thickness to my liking.
• I taste and adjust salt early; Parmesan adds saltiness, so I taste as I go.
• I finish with a small pat of butter for extra silkiness and a glossy shine.

Equipment Needed

• Large skillet or sauté pan (prefer 12-inch to fit all ingredients)
• Large pot for pasta (wide enough for easy tossing)
• Tongs or slotted spoon (for turning chicken and lifting pasta)
• Grater for Parmesan (freshly grated melts best)
• Measuring cups and spoons (for precise ingredients)
• Optional: garlic press (or mince by hand)

Variations

• I like substituting chicken thighs for juicier meat; they stay moist and flavorful.
• I use gluten-free rotini or your favorite gluten-free pasta to fit dietary needs.
• I replace heavy cream with light coconut cream for a dairy-free option.
• I add sautéed mushrooms, spinach, or sun-dried tomatoes for extra color.
• I omit pasta water and lighten sauce with a splash of milk or broth.
• I maintain the Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce flavor when swapping.

Serving Suggestions

• Serve with a bright green salad and crusty bread to balance the richness and add crunch.
• A crisp white wine like Pinot Grigio or Soave pairs nicely with Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce, enhancing the garlic notes.
• Finish with chopped parsley or extra Parmesan curls for color, aroma, and a bright contrast.

Make-Ahead Meal-Prep: Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce

Make-ahead meals save precious minutes on busy evenings. Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce adapts beautifully. I love prepping components ahead to pull off restaurant-worthy dinners. It keeps my evenings calm and my kitchen sane. When I have a plan, I feel like I can conquer dinner. This approach respects flavor while saving time.

• Meal-prep approach: Cook chicken and pasta a day ahead; store separately in airtight containers. This keeps textures crisp and flavors bright when reheated. I recommend labeling containers with the date to stay organized.
• Sauce can be prepared halfway and finished with warmed cream when reheated. I whisk Parmesan into a warm base just before serving for a glossy finish. If you like extra brightness, add a pinch of lemon zest.
• Reheating steps: Warm the chicken in a skillet. Reheat pasta separately, then combine with warm cream and Parmesan. Add a splash of pasta water if needed for gloss.
• Portion sizes: Divide into 4–5 meal portions; cool quickly and refrigerate up to 3 days, or freeze for up to 2 months. Label containers to stay organized.
• Print-friendly note: The ingredient list and full method are printable at the bottom of the article for convenience. I like having a hard copy when camping or bringing to a friend’s house.
• Quick customization: Swap in turkey breast or lean pork, or use plant-based cream and Parmesan alternatives for a dairy-free version. The flavors stay bold, even with swaps.

When you thaw or reheat, keep expectations flexible. The beauty of this make-ahead approach is that your kitchen stays calm while flavors still sing. With planning, Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce becomes your weeknight hero, ready to plate in minutes. Trust me, this is a game changer for hectic weeks.

FAQs

In my kitchen, Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce is the weeknight hug I reach for. Here are quick, practical answers about Italian cooking terms and how this dish fits into everyday dining.

What do Italians call pasta with butter and Parmesan?

In Italian, simple pasta with butter and Parmigiano is called pasta al burro and parmigiano. Casual diners may say pasta burro e parmigiano. It’s a minimal, comforting dish often enjoyed at home or as a quick light meal.

Do Italians put butter in their pasta sauce?

Sometimes yes. A knob of butter can finish sauces to add gloss and richness. It isn’t in every sauce, but it’s common in finishing techniques to give a silkier texture and deeper shine.

What do Italians call spaghetti gravy?

Spaghetti sauce is usually called sugo or ragù, depending on the region. A simple butter-and-cheese finish isn’t typically labeled as “gravy” in Italian, though English-speaking households might use that term loosely.

What do New Yorkers call pasta sauce?

In Italian-American circles, meat-based tomato sauces are often called “gravy,” while many families still call it pasta sauce. The name varies by tradition and where you grew up in New York.

Can I freeze this Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce?

Yes. Freeze the sauce and cooked chicken separately, then rewarm with freshly cooked or reheated pasta. For best texture, add a splash of pasta water or milk when reheating to loosen the sauce.

Final Thoughts

Its name says it all: Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce is more than a weeknight dinner—it’s a warm hug in a skillet.
I love how it weaves comfort with speed,
turning simple pantry staples into an edible celebration.

This dish reminds me that home cooking can feel like a small victory after a long day. The Parmesan glow, garlicky butter, and tender chicken somehow soothe tired minds
and make clean plates inevitable.

I hope you try it soon, invite a friend over, and taste
the joy of finishing a meal in one pan
without sacrificing flavor.

Print