There’s just something magical about a warm, creamy plate of pasta after a long day. This creamy garlic butter chicken and rotini in parmesan sauce isn’t just another comfort meal—it’s a total game-changer in the protein-packed recipe world. You’ll get juicy chicken, tender rotini, and a velvety parmesan sauce that pulls it all together.
Fans of beef and cheese flavors? Try our one-pot creamy garlic butter beef pasta to switch up the protein.
In this article, I’ll show you the step-by-step process to make it perfect every time, plus tips for a silky garlic butter base, smart ways to use leftovers, and answers to your top questions about creamy sauces. Let’s cook something you’ll crave again and again.
PrintCreamy Garlic Butter Chicken and Rotini in Parmesan Sauce
Creamy garlic butter chicken and rotini in parmesan sauce is the perfect protein-rich comfort dish—juicy chicken, tender pasta, and a rich, garlicky sauce come together in under 30 minutes.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
12 oz rotini pasta
2 boneless, skinless chicken breasts, cubed
3 tbsp butter, divided
4 cloves garlic, minced
1½ cups heavy cream
1 cup chicken broth
1 cup grated parmesan cheese
1 tsp Italian seasoning
Salt and pepper to taste
Instructions
1. Boil the rotini in salted water until al dente, then drain it well and set it aside while you prep the sauce.
2. Heat 1½ tablespoons of butter in a skillet over medium-high. Add the chicken cubes and cook until they’re deeply golden and just cooked through. Transfer to a bowl.
3. In same skillet, melt remaining butter. Add minced garlic, sauté until fragrant.
4. Pour in chicken broth, add Italian seasoning, and simmer 1 minute.
5. Lower the heat and slowly blend in the cream, stirring as it gently thickens—this takes about 4 minutes
6. Add parmesan gradually, stirring to melt into the sauce.
7. Return chicken and pasta to pan. Toss until coated and heated through.
8. Serve hot, optionally garnished with parsley.
Notes
Add spinach or sun-dried tomatoes for variation.
Store leftovers in airtight container for up to 4 days.
Reheat gently with a splash of broth or milk to loosen sauce.
Nutrition
- Serving Size: 1.5 cups
- Calories: 490
- Sugar: 2g
- Sodium: 510mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 125mg
My Story Behind Creamy Garlic Butter Chicken and Rotini
From Struggles to Strength: Why This Dish Matters
Hi, I’m Elena Brooks from Denver, and I’ll be honest—there was a time I didn’t even enjoy cooking. It felt like another task I had to survive. That changed when I started shifting my lifestyle to focus on protein-rich meals that actually made me feel good. This creamy garlic butter chicken and rotini in parmesan sauce came out of that season—a dish that felt indulgent but helped me stay strong and energized.
Back in culinary school, I learned that even the simplest ingredients like garlic, cream, and butter can be powerful when balanced well. This creamy garlic butter chicken recipe started as a weekend experiment but quickly became a favorite at our dinner table. The richness of the sauce, the tenderness of the rotini, and the savory depth from real parmesan—it just works. Best part? You don’t need fancy skills, just a pan and 30 minutes.
This dish is a staple in my weekly meal rotation because it delivers everything I need: comfort, flavor, and fuel. Whether you’re new to high-protein cooking or just looking for something to impress, this creamy garlic butter chicken and rotini in parmesan sauce is your new go-to. It’s even better when paired with other high-protein ideas like this Spiced Chicken Quinoa Bowl or Creamy Chickpea Spinach Stew—both are full of flavor and fuel, just like this one.
The First Time I Tried This Creamy Garlic Butter Chicken
The first time I made this creamy garlic butter chicken and rotini in parmesan sauce, I didn’t expect much—just wanted something quick. But the smell of garlic melting into butter? It stopped me in my tracks. That rich aroma reminded me of cozy kitchens and old-school comfort food, but with a fresh, protein-packed twist. When the parmesan hit the pan, I knew I had something special.
And the taste? Velvety, garlicky, just the right amount of savory from the cheese and broth. It’s a perfect way to impress guests without spending hours in the kitchen. Now, I’ve tweaked it a dozen times, adding tips and tricks to make sure the sauce never splits, the chicken stays juicy, and the rotini holds all that creamy goodness.
You’ll love serving this for a cozy night in—or doubling the batch to meal prep alongside Garlic Herb Turkey Meatballs or Smoky Lentil Sweet Potato Bowls. This is real comfort food that’s protein-packed and surprisingly easy to pull off.
Ingredients and Kitchen Tips for Best Results
What You Need for Creamy Garlic Butter Chicken and Rotini
Before you fire up your skillet, let’s walk through the essentials. The beauty of creamy garlic butter chicken and rotini in parmesan sauce is that it’s built on pantry-friendly, high-impact ingredients.
Here’s what you’ll need:
- 12 oz rotini pasta – Rotini holds creamy sauces in every swirl, but penne or fusilli also work.
- 2 boneless, skinless chicken breasts – Dice them into bite-sized chunks for quicker cooking.
- 3 tbsp butter – Divided for searing and saucing.
- 4 cloves garlic, minced – Fresh is key for flavor.
- 1½ cups heavy cream – Full-fat gives that silky body.
- 1 cup grated parmesan cheese – Use freshly grated if possible.
- 1 tsp Italian seasoning – Adds balance without overpowering the garlic.
- 1 cup chicken broth – Keeps the sauce from being too thick.
- Salt and pepper – To taste.
Want to level up the dish? Add spinach or roasted cherry tomatoes in the final minutes. For extra protein, a handful of cooked white beans or chicken lentil patties work well too.
This recipe pairs great with creamy roasted red pepper chicken, especially if you’re hosting and want variety.
Tips for Perfect Parmesan Sauce Every Time
Getting the sauce just right is where a lot of home cooks go wrong—but it doesn’t have to be complicated.
Start by cooking the chicken in half the butter until golden. Remove and set aside. In the same pan, melt the rest of the butter and sauté the garlic until fragrant—never browned, which makes it bitter.
When adding cream, reduce heat to low and pour slowly while stirring. This prevents separation. Add chicken broth and seasonings next.Simmer the sauce until it starts to thicken, then gradually whisk in the parmesan.
Here’s a quick cheat sheet:
| Ingredient | Tip |
|---|---|
| Heavy Cream | Use full-fat only; warm slightly before adding |
| Parmesan Cheese | Grate fresh for smooth melt; avoid pre-shredded |
| Rotini | Cook al dente; sauce will coat better |
Don’t rush the final simmer—let the sauce cling to the chicken and rotini. If it gets too thick, a splash of broth will loosen it without losing richness.
You’ll find these same techniques helpful in other cream-based favorites like Lemon Dill Salmon Bowls where the sauce makes the meal shine.
For a light crispy topping, prep some high-protein cottage cheese chips—ready in just 15 minutes.
Cooking the Dish Step-by-Step
How to Make Creamy Garlic Butter Sauce from Scratch
The secret behind this creamy garlic butter chicken and rotini in parmesan sauce lies in building layers of flavor. And it all starts with the garlic butter base.
Start by melting 1½ tablespoons of butter in a deep skillet over medium-high heat. Add the cubed chicken pieces and sear until golden on the outside and just cooked through—about 5 to 6 minutes. Season with salt and pepper. Once cooked, transfer the chicken to a bowl and set it aside.
After searing, set the chicken aside. Lower the heat and melt more butter in the same pan. Add garlic and cook gently until fragrant—this is where the rich, buttery aroma starts to shine.
Now, slowly pour in the chicken broth, scraping up any browned bits on the bottom. This is where the sauce starts to build body. Let it simmer for a minute before adding the Italian seasoning.
Time to add the richness: stir in heavy cream gently. This is your creamy garlic butter sauce in the making—smooth, aromatic, and full of flavor.Lower the heat and let the sauce simmer gently for a few minutes, stirring to keep it from sticking or burning.
This exact base works beautifully in other comfort classics too—like creamy spinach garlic chicken, where the garlic butter does the heavy lifting in flavor.
When to Add the Cream and Parmesan for Best Texture
Here’s one of the most common mistakes people make: adding dairy too early or over high heat. The result? A broken sauce or grainy texture. Let’s avoid that.
Once your garlic butter and broth have simmered and reduced slightly, that’s your cue to lower the heat. Then, slowly stir in the cream, maintaining a gentle stir. Let it thicken for a few minutes before introducing the parmesan.
Now comes the key move: turn the heat to low and stir in your grated parmesan gradually. Don’t dump it all in at once—it needs time to melt and blend. This is what creates that rich, velvety consistency in your creamy garlic butter chicken and rotini in parmesan sauce.
Add the rotini and browned chicken back into the skillet and gently fold everything together. Stir everything gently to coat the pasta and protein in sauce. Let it all warm through for 1–2 minutes so the flavors bind together. You’ll know it’s ready when the sauce clings perfectly to the ridges of the rotini.
Want a finishing touch? A few red pepper flakes or fresh basil leaves add a nice layer of heat and brightness—just like we do in High-Protein Creamy Chicken Tomato Pasta.
Flavor Boosters, Storage, and Reheating
The Secret to a Good Garlic Butter Chicken Base
If you’re wondering what’s the real secret to a good butter chicken, it’s not just about butter or cream. It’s about timing, layering, and restraint. In creamy garlic butter chicken and rotini in parmesan sauce, flavor comes from using just a few high-impact ingredients—at the right moments.
Start with high heat to sear the chicken—don’t overcrowd the pan. A golden crust means deeper flavor. Then layer the garlic low and slow, never burnt, always aromatic. Follow that with broth and herbs to deglaze and flavor the base.
Adding cream at the right time (after deglazing, before cheese) gives you a balanced sauce that won’t break. The parmesan seals the deal—rich, salty, and just sharp enough to cut through the richness of butter and cream. This method works every time, whether you’re making this recipe or one of my weekday favorites like creamy chicken zucchini pasta.
Want more punch? Add a touch of Dijon mustard or a squeeze of lemon juice at the very end—it lifts everything without clashing. If you’re cooking for guests, pair this with a light green salad or garlic balsamic veggie medley to balance out the richness.
How to Store, Reheat, and Use Leftovers Creatively
One of the best things about creamy garlic butter chicken and rotini in parmesan sauce is This dish holds up beautifully the next day—just stick to a few smart reheating tips to keep the chicken moist and the sauce luscious.
Storing: Let the dish cool completely, then pack into airtight containers. Refrigerate in an airtight container and enjoy within four days for best quality.It’s ideal for meal prep—especially when paired with roasted broccoli or high-protein eggplant rolls.
Reheating Tips:
- Add a splash of milk or broth before reheating.
- Reheat over low heat, stirring often.
- Microwaving? Use 50% power, cover, and stir halfway.
Avoid high heat or you’ll end up with broken sauce and rubbery chicken.
Creative leftover ideas:
- Toss leftovers with sautéed spinach for a fresh spin.
- Spoon over baked potatoes or roasted spaghetti squash.
- Add to a wrap with arugula for a warm, cheesy lunch roll-up.
These tips also work for other creamy dishes on my site like creamy turkey meatball pasta.
FAQs: Answering Common Questions
How to make creamy garlic butter sauce?
Start by melting butter and gently sautéing fresh garlic. Add chicken broth, simmer, then pour in cream. Once thickened, stir in parmesan cheese until smooth and creamy.
How to make a creamy garlic sauce for chicken?
Use butter, garlic, broth, and cream as your base. Simmer until slightly thick, then return the cooked chicken to the sauce so it absorbs flavor before finishing with parmesan.
What is the secret to a good butter chicken?
The secret is balancing fat with acidity and seasoning. Searing the meat, using fresh garlic, simmering the sauce slowly, and adding cream and cheese at the right moment all matter.
When to put cream in butter chicken?
Always add cream after garlic and broth have simmered. Low heat and slow addition help avoid curdling and ensure the sauce stays velvety smooth.
Conclusion
Creamy garlic butter chicken and rotini in parmesan sauce isn’t just a meal—it’s a reminder that comfort and protein can live in the same bowl. Whether you’re cooking for your family, prepping lunches for the week, or just want something delicious in 30 minutes, this dish hits all the right notes. Try it once, and it might just become one of your favorite go-to meals.
Need a quick weeknight dish? Our hot honey air fryer chicken tenders deliver the perfect spicy-protein side.
