I still remember the first time I whipped up this Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce. I was craving something rich and comforting, but also a little elevated—something with golden-seared chicken, a sauce that clings to every bite of pasta, and that unmistakable aroma of garlic and butter. This dish delivered all of that and then some. The creamy parmesan sauce wraps around the rotini like a warm hug, and the perfectly seasoned, slightly charred chicken adds that bold, savory finish that pulls the whole meal together.

What makes this recipe even more exciting is how easy it is to bring restaurant-level flavor to your kitchen with minimal fuss. You don’t need a dozen ingredients or complicated techniques—just solid basics done right. The garlic butter base infuses everything with deep, crave-worthy flavor, while the rotini’s spirals are perfect for holding onto every drop of creamy cheese sauce. Whether I’m making it for guests or just a cozy weeknight dinner, it’s always a crowd-pleaser.

Why You’ll Love This Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce

This dish checks all the boxes. It’s rich and satisfying, but still easy enough for a weeknight. The chicken is juicy and flavorful, seared to a golden brown and infused with garlic butter goodness. The rotini? It’s the perfect pasta for soaking up the thick, creamy parmesan sauce, giving you that ideal bite every single time.

Plus, it’s a flexible recipe. You can swap the pasta, add veggies, go spicier, or even toss it all in a baking dish and broil the top for some crispy edges. It’s the kind of comfort food you’ll want to come back to again and again.

What’s the Best Type of Chicken for This Creamy Garlic Butter Chicken and Rotini?

For this recipe, I always go with boneless, skinless chicken breasts. They cook quickly, get a beautiful sear, and slice easily into tender strips that pair perfectly with the pasta. That said, boneless chicken thighs are a fantastic alternative if you want an even juicier, slightly richer bite. Thighs hold up well to searing and bring a deeper flavor to the dish thanks to their higher fat content.

Whichever cut you use, the real star is the garlic butter sear. Letting the chicken sit undisturbed in the hot pan develops that golden crust, which adds layers of flavor to the entire meal. Just don’t rush it—patience here makes all the difference.

Options for Substitutions

If you’re looking to mix things up or adapt to what you have on hand, this recipe is super forgiving:

Pasta: Rotini is ideal for catching sauce in every spiral, but penne, rigatoni, or cavatappi work just as well.
Protein: Swap chicken for shrimp, turkey, or even sautéed mushrooms for a meatless version.

Cheese: Parmesan adds that nutty depth, but Pecorino Romano, Asiago, or even a sharp white cheddar can deliver their own twist.
Milk/Cream: Use half-and-half or whole milk if you don’t have heavy cream—just cook it down a little longer to thicken.
Herbs: Fresh parsley is classic, but basil, thyme, or a pinch of rosemary would be great in the sauce.

This is one of those recipes where swapping ingredients won’t ruin the magic—just lean into the flavors you love most.

Ingredients for This Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce

Chicken Breasts: These are the foundation of the dish—juicy, lean, and perfect for soaking up that garlic butter flavor when seared properly.
Rotini Pasta: Its spiral shape is ideal for trapping every bit of the creamy parmesan sauce, making each bite rich and satisfying.

Butter: Essential for creating that signature garlic butter base—rich, silky, and the perfect medium for searing the chicken.
Garlic: The heart of the flavor profile; sautéed in butter, it adds a bold, aromatic depth that infuses both the chicken and sauce.
Heavy Cream: This is what gives the sauce its luxurious creaminess. It binds the parmesan and garlic together into a smooth, velvety texture.

Parmesan Cheese: Salty, nutty, and perfectly meltable—it’s the star of the sauce. Freshly grated is best for meltability and flavor.
Olive Oil: Used alongside butter to help the chicken sear beautifully without burning. It also brings a subtle earthiness to the dish.
Salt & Pepper: Basic seasonings, but absolutely essential to bring out the natural flavors of every ingredient.

Chopped Fresh Parsley: A final touch that adds freshness and a pop of color to balance the richness of the sauce.

Step 1: Cook the Pasta

Start by boiling a large pot of salted water. Add the rotini and cook until al dente, following the package instructions. Drain and set aside, reserving about ½ cup of the pasta water in case you need to loosen the sauce later.

Step 2: Season and Sear the Chicken

Pat your chicken breasts dry, then season generously with salt and pepper on both sides. Heat a mix of butter and olive oil in a large skillet over medium-high heat. Sear the chicken for about 5–6 minutes per side until golden brown and fully cooked. Remove from the pan and let rest.

Step 3: Make the Garlic Butter Base

In the same skillet, reduce heat to medium. Add more butter if needed, then stir in minced garlic. Sauté until fragrant—about 1 minute—scraping up all the flavorful browned bits left from the chicken.

Step 4: Create the Creamy Parmesan Sauce

Pour in the heavy cream and bring to a gentle simmer. Stir in the grated parmesan cheese, letting it melt smoothly into the sauce. If it gets too thick, splash in some reserved pasta water to loosen it.

Step 5: Combine Pasta and Sauce

Add the drained rotini to the skillet and toss gently to coat every spiral with the creamy parmesan sauce. Let it simmer for a couple of minutes so the flavors meld beautifully.

Step 6: Slice and Finish the Chicken

Slice the rested chicken into strips or chunks. Return them to the skillet or plate them alongside the pasta. Sprinkle chopped fresh parsley on top for color and brightness.

How Long to Cook the Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce

This dish comes together surprisingly quickly. Here’s the general breakdown:

Pasta: 8–10 minutes (while you prep the rest)

Chicken: 10–12 minutes total for searing and cooking through
Sauce: 5–7 minutes to simmer and thicken
Total time: Around 30 minutes from start to finish

It’s a perfect weeknight dinner that feels indulgent but doesn’t keep you in the kitchen all night.

Tips for Perfect Creamy Garlic Butter Chicken and Rotini

Pound the chicken evenly: This helps it cook more uniformly and gives a better sear.
Don’t overcook the chicken: Once it’s no longer pink in the center and the juices run clear, it’s done. Overcooked chicken gets dry fast.

Use fresh garlic and cheese: Pre-minced garlic and bagged parmesan won’t give you the same flavor or texture. Fresh makes a big difference.
Reserve pasta water: A splash of it can loosen the sauce and help it cling better to the pasta.
Simmer, don’t boil the cream: High heat can cause the sauce to separate. Keep the heat at a gentle simmer for a smooth, velvety finish.

Rest the chicken: Letting the chicken sit for a few minutes after searing keeps it juicy when sliced.
Finish with herbs: A sprinkle of fresh parsley or basil right before serving brightens the dish and balances the richness.

Watch Out for These Mistakes While Cooking

Even a simple dish like this Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce can go sideways if you’re not careful. Here are the common pitfalls to avoid:

Overcrowding the pan: Searing chicken requires space. If the pan is too full, you’ll steam the meat instead of getting that golden crust.
Not salting the pasta water: It’s your one shot to season the pasta from the inside out. Skip it, and the dish may taste flat no matter how good the sauce is.
Using low-fat cream: It can split or make the sauce watery. Stick with heavy cream for the rich texture this dish deserves.

Adding cheese too quickly: Dumping all the cheese at once can lead to clumps. Stir it in gradually over low heat for a smooth melt.
Neglecting to rest the chicken: Cutting into it right away lets all those delicious juices run out. A few minutes of rest = juicier chicken.
Boiling the sauce too hard: High heat can cause the cream to break and the sauce to separate. Keep it at a gentle simmer.

What to Serve With Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce?

This dish is rich and hearty, so pairing it with lighter, brighter sides can help balance the meal beautifully.

Simple Arugula Salad

A peppery salad dressed with lemon vinaigrette cuts through the richness of the sauce.

Roasted Broccoli or Asparagus

Crisp, caramelized veggies add color and texture while keeping the plate nutritious.

Warm Garlic Bread

For sopping up that creamy parmesan sauce, nothing beats warm, crusty garlic bread.

A Glass of Chardonnay

If you’re pouring wine, go for something buttery and oaky to complement the cream sauce.

Cherry Tomato Mozzarella Skewers

These mini skewers add a fresh burst of acidity and are quick to assemble.

Sautéed Spinach with Garlic

It’s light, garlicky, and ready in minutes—perfect to serve on the side.

Lemon Green Beans

The citrusy pop of lemon on tender green beans works well with the richness of the dish.

Sparkling Water with Lemon

A refreshing non-alcoholic option that keeps your palate clean between bites.

Storage Instructions

Leftovers of Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce reheat beautifully—just follow a few simple steps to keep everything tasting fresh:

Refrigeration: Store in an airtight container for up to 3–4 days. Let the dish cool to room temperature before sealing it to prevent condensation from making it soggy.
Freezing: While possible, freezing can change the texture of the creamy sauce. If you must freeze it, use a freezer-safe container and eat within 1 month. Reheat gently to prevent the sauce from separating.

Reheating: Add a splash of milk or cream when reheating on the stovetop over low heat to help revive the sauce. Microwave works too—use short bursts and stir in between to keep the sauce smooth.

Estimated Nutrition (Per Serving – Based on 4 Servings)

Calories: ~620 kcal
Protein: 36g

Carbohydrates: 48g
Fat: 32g
Saturated Fat: 17g

Cholesterol: 140mg
Sodium: 540mg
Fiber: 2g

Sugar: 3g

These numbers are estimates and can vary depending on the exact ingredients used. For lighter versions, consider using whole wheat pasta, light cream, or reducing the butter slightly.

Frequently Asked Questions

Can I use a different type of pasta instead of rotini?

Absolutely. While rotini is great for holding the sauce, penne, rigatoni, fusilli, or even fettuccine work just as well. Use whatever you have on hand!

How do I know when the chicken is fully cooked?

The safest way is to use a meat thermometer—look for an internal temperature of 165°F (74°C). The chicken should also be opaque and the juices should run clear when cut.

Can I make this dish ahead of time?

Yes! You can cook everything ahead, store it in the fridge, and reheat it with a splash of milk or cream. The flavors actually deepen after a day in the fridge.

How do I keep the sauce from becoming too thick?

If your sauce gets too thick while simmering, simply stir in a bit of reserved pasta water or extra cream until it loosens to your desired consistency.

Can I make this recipe gluten-free?

Definitely. Just use your favorite gluten-free pasta and ensure your parmesan and cream are certified gluten-free. Everything else should be safe.

What’s the best way to reheat leftovers?

Reheat in a skillet over low heat with a splash of milk or cream, stirring until warmed through. You can also microwave it in 30-second intervals, stirring each time.

Can I add vegetables to this dish?

Yes! Spinach, mushrooms, cherry tomatoes, or steamed broccoli are great add-ins. Just toss them in with the sauce before combining everything.

Is there a way to make it spicy?

If you like heat, add a pinch of red pepper flakes or a splash of hot sauce while making the sauce. It’ll give a nice kick without overpowering the creamy flavor.

Conclusion

This Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce is the kind of recipe that feels like a warm, satisfying hug at the end of a long day. It’s simple enough for weeknights, yet luxurious enough to serve when company comes over. The richness of the garlic butter, the melt-in-your-mouth chicken, and the way the parmesan clings to every swirl of pasta—it all just works.

Whether you’re new to cooking or a seasoned home chef, this is one of those meals you’ll find yourself coming back to. Bookmark it, save it, print it—just don’t forget it. Because comfort food like this deserves a permanent spot in your dinner rotation.