I couldn’t stop myself from making this Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce again last night. It’s one of those dishes that fills the kitchen with an irresistible aroma and makes everyone impatient for dinner to hit the table. The golden-seared chicken, soaked in garlic butter and herbs, pairs like a dream with the creamy parmesan-coated rotini. It’s a combo that brings warmth and comfort in every bite.

What I love about this dish is that it hits that sweet spot between indulgence and simplicity. The ingredients aren’t fussy, and the steps are totally approachable even on a busy weeknight. But the end result? It tastes like something you’d order at a cozy little bistro. Whether you’re cooking for yourself or trying to impress a crowd, this recipe will do the trick.

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

This dish brings together juicy, herb-seasoned chicken and tender rotini pasta enveloped in a rich, cheesy sauce that clings to every curve. It’s hearty, filling, and loaded with flavor. The garlic butter gives the chicken an incredible crust and depth, while the creamy parmesan sauce balances it with richness and a little sharpness. Whether you’re into easy dinners, classic comfort food, or trying new weeknight meals, this one checks all the boxes.

What Cut of Chicken Works Best for Creamy Garlic Butter Chicken?

For this dish, I usually go with boneless, skinless chicken breasts because they sear beautifully and slice cleanly for serving. But if you prefer something juicier, boneless chicken thighs are an excellent alternative. They hold onto moisture a bit better and soak up that garlic butter flavor like a sponge. Either cut will give you golden, flavorful chicken—just keep an eye on the cooking time depending on thickness.

Options for Substitutions

One of the best things about this recipe is its flexibility. You can easily tweak it based on what you have on hand or your dietary preferences:

Pasta: If you don’t have rotini, penne, rigatoni, or even fettuccine work well. Just aim for something with texture to grab onto the sauce.
Dairy-Free: Use plant-based butter and swap the heavy cream with full-fat coconut milk or an unsweetened cashew cream. Choose a dairy-free parmesan alternative to finish.
Gluten-Free: Sub the rotini for your favorite gluten-free pasta—just cook it carefully to avoid mushiness.
Low-Carb Option: Skip the pasta and serve the garlic butter chicken over steamed zucchini noodles or roasted cauliflower.
Cheese: While parmesan is classic, feel free to add a bit of mozzarella or cheddar to make the sauce even creamier and more flavorful.

This recipe is easy to adjust without sacrificing comfort or taste.

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

Chicken Breasts or Thighs
These are the protein centerpiece of the dish. Searing them in garlic butter creates that savory, golden crust that locks in moisture and flavor.
Rotini Pasta
The spiraled shape holds onto the creamy parmesan sauce perfectly, making every bite rich and satisfying.
Butter
Essential for that velvety garlic butter base. It gives the chicken a golden finish and adds richness to the sauce.
Garlic
Fresh garlic is non-negotiable here—it’s the heart of the flavor in both the chicken and the sauce.
Olive Oil
Helps achieve a perfect sear on the chicken without burning the butter.
Heavy Cream
Creates the silky, indulgent sauce that coats the rotini. It balances out the sharpness of the cheese beautifully.
Parmesan Cheese
Adds depth, saltiness, and that unmistakable savory richness to the sauce.
Italian Seasoning
A blend of herbs like oregano, basil, and thyme that elevates both the chicken and the creamy sauce.
Salt and Pepper
Simple but crucial—season every layer for full flavor.
Fresh Parsley (optional)
Sprinkled on top for a burst of color and a touch of brightness to cut through the richness.

Step 1: Season and Prep the Chicken

Pat your chicken dry with paper towels, then season generously with salt, pepper, and Italian seasoning on both sides. This simple blend brings out all the natural flavors and lays the foundation for that garlic butter crust.

Step 2: Sear the Chicken

Heat a large skillet over medium-high heat. Add olive oil and half the butter. Once melted and sizzling, place the chicken in the pan. Sear each side for about 5–6 minutes until golden and cooked through. Remove from the skillet and let it rest while you make the sauce.

Step 3: Cook the Pasta

While the chicken is cooking, bring a pot of salted water to a boil. Add the rotini and cook until al dente, according to the package directions. Drain and set aside, reserving about ½ cup of pasta water.

Step 4: Make the Garlic Butter Parmesan Sauce

In the same skillet you used for the chicken, lower the heat to medium. Add the remaining butter and minced garlic. Sauté for about 1 minute until fragrant. Pour in the heavy cream and bring to a low simmer, then stir in the parmesan cheese. Let it melt and thicken, adding a splash of pasta water if needed to loosen the sauce.

Step 5: Combine Pasta and Sauce

Add the cooked rotini to the skillet and toss until well coated in the creamy parmesan sauce. Taste and adjust seasoning with salt and pepper if needed.

Step 6: Slice and Serve the Chicken

Slice the rested chicken into thick strips or bite-sized pieces. Plate it alongside or over the cheesy rotini, then finish with a sprinkle of fresh parsley.

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

The entire dish comes together in about 35–40 minutes:

Chicken: Searing and cooking the chicken takes around 10–12 minutes depending on thickness. Always check that the internal temperature hits 165°F (74°C).
Pasta: Rotini typically takes 8–10 minutes to cook until al dente.
Sauce + Assembly: The garlic butter parmesan sauce takes about 7–10 minutes, with an extra 5 minutes to toss the pasta and slice the chicken.

This makes it a solid option for a weeknight dinner without feeling rushed or overly complicated.

Tips for Perfect Creamy Garlic Butter Chicken and Rotini

Pound the Chicken Evenly: If you’re using thick chicken breasts, pound them slightly for more even cooking and a better sear.
Don’t Overcook the Pasta: Cook your rotini until just al dente—it will continue to soak up the sauce after combining.
Deglaze for Flavor: If there are golden bits left in the pan after searing the chicken, scrape them up while making the sauce. That’s pure flavor gold.
Use Fresh Garlic and Real Parmesan: Pre-minced garlic and powdered cheese won’t deliver the same rich flavor and creamy texture.
Adjust Sauce Thickness: If the sauce is too thick, use a splash of reserved pasta water. Too thin? Let it simmer a few more minutes while stirring.
Let the Chicken Rest: Resting the chicken before slicing locks in the juices and keeps it from drying out.
Finish with Fresh Herbs: A handful of parsley or even basil brightens up the dish and adds freshness against the richness.

Watch Out for These Mistakes While Cooking

Crowding the Pan
If you’re cooking multiple chicken pieces, don’t overcrowd the skillet. Give them space to sear properly—otherwise, they’ll steam instead of brown.
Skipping the Pasta Water
That starchy water is key for loosening the sauce and helping it cling beautifully to the rotini.
Using Pre-Shredded Parmesan
It doesn’t melt as smoothly due to added anti-caking agents. Freshly grated cheese gives a creamier, silkier sauce.
Rushing the Sauce
Let the cream simmer gently and the cheese melt slowly. Too much heat can cause separation or a gritty texture.
Undercooking or Overcooking Chicken
Use a meat thermometer and aim for 165°F to avoid dry or unsafe chicken.
Not Seasoning as You Go
Don’t wait until the end to salt—season the chicken, the pasta water, and the sauce in layers for maximum flavor.

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

Garlic Bread

Crispy, buttery garlic bread is a no-brainer. Perfect for scooping up any leftover sauce on the plate.

Caesar Salad

A cool, crunchy Caesar adds balance and brightness to the rich pasta.

Steamed Broccoli

Mild and nutritious, it complements the dish without overpowering it.

Roasted Cherry Tomatoes

Sweet and tangy, they add a burst of color and acidity that pairs beautifully with the creamy sauce.

A Glass of White Wine

A crisp pinot grigio or chardonnay enhances the garlic and parmesan flavors.

Roasted Asparagus

Drizzle with a little lemon juice to cut through the richness of the dish.

Sautéed Spinach

Quick and healthy, it’s a great way to sneak some greens onto the plate.

Lemon Wedges

A quick squeeze of fresh lemon juice at the table adds a zesty pop that lifts everything up.

Storage Instructions

Leftovers of this Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce store surprisingly well, especially if you save a bit of pasta water or extra cream to loosen it up later.

Refrigerator: Store in an airtight container for up to 3–4 days. The sauce may thicken in the fridge, so add a splash of cream or milk when reheating.
Freezer: Not ideal. Creamy sauces tend to split or get grainy after freezing, and the pasta may become mushy. If you must freeze, do so without the pasta, and reheat slowly over low heat while stirring.
Reheat: Warm in a skillet over medium-low heat with a bit of cream or broth. Microwave also works in short bursts, stirring between rounds to keep the sauce smooth.

Estimated Nutrition (Per Serving — based on 4 servings)

Calories: 680
Protein: 42g
Carbohydrates: 45g
Fat: 38g
Saturated Fat: 19g
Unsaturated Fat: 16g
Cholesterol: 150mg
Sodium: 620mg
Fiber: 2g
Sugar: 2g
Serving Size: About 1½ cups
Diet: Contains dairy and gluten
Category: Dinner / Pasta
Method: Pan-seared + simmered
Cuisine: Italian-American

Frequently Asked Questions

How do I keep the parmesan sauce from clumping or becoming gritty?

Use freshly grated parmesan, and make sure your cream is warmed before adding the cheese. Add cheese gradually, stirring constantly over low heat to help it melt smoothly.

Can I make this dish ahead of time?

You can cook the chicken and pasta ahead, but assemble the dish just before serving for the best texture. Reheat gently and add a splash of cream or broth if needed.

What can I use instead of heavy cream?

Try half-and-half, full-fat coconut milk (for dairy-free), or cashew cream. Just note, the richness and consistency may vary slightly.

Is it okay to use pre-cooked rotisserie chicken?

Yes! Just slice or shred and warm it in the garlic butter before making the sauce. You’ll save time and still enjoy big flavor.

Can I add vegetables to the sauce?

Definitely. Try adding spinach, mushrooms, or peas directly to the sauce while it simmers. They’ll blend right in and add some nutrition and color.

What if my sauce gets too thick?

Add a little reserved pasta water or a splash of milk or cream to loosen it up. Stir well over low heat until smooth.

Is this dish spicy?

Not at all—but if you want a little heat, add a pinch of red pepper flakes to the garlic butter while sautéing.

Can I double the recipe?

Yes, just make sure you use a large enough skillet or pan and adjust cooking times slightly to accommodate the extra volume.

Conclusion

This Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce is everything I want in a comforting dinner: tender seared chicken, dreamy pasta, and a rich, cheesy sauce that brings it all together. It’s approachable enough for a weeknight but feels special enough for company. Whether you’re feeding the family or just treating yourself to something cozy and satisfying, this dish never disappoints. Try it once—and it might just make its way into your regular rotation.