Creamy Garlic Butter Chicken & Rotini in Parmesan Sauce 

 

 

 

 

 

 

 

 

 

Ingredients:

12 oz rotini pasta

2 tablespoons butter

2 tablespoons olive oil

1 lb boneless skinless chicken breast or thighs, cut into bite-sized pieces

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper, to taste

4 cloves garlic, minced

1 cup chicken broth

1 ½ cups heavy cream

1 cup grated Parmesan cheese

Fresh parsley or basil, chopped (for garnish)

 

Directions:

Cook the pasta:
Bring a large pot of salted water to a boil. Add rotini and cook until al dente according to package directions. Drain and set aside.

Cook the chicken:
In a large skillet or sauté pan, heat the butter and olive oil over medium-high heat.
Season the chicken with garlic powder, onion powder, salt, and pepper.
Add the chicken to the pan and cook for 5–7 minutes, or until golden and fully cooked. Remove and set aside.

Make the garlic butter sauce:
In the same pan, reduce heat to medium. Add minced garlic and sauté for 30–60 seconds until fragrant (don’t let it brown).
Pour in the chicken broth and stir, scraping up any flavorful bits from the pan. Simmer for 2 minutes.

Add cream and cheese:
Lower the heat to medium-low. Stir in the heavy cream and bring to a gentle simmer. Add Parmesan cheese and stir until melted and the sauce thickens slightly (about 3–5 minutes).

Combine it all:
Return the cooked chicken to the pan, then add the drained rotini. Stir to coat everything in the creamy sauce. Let it simmer together for 2–3 minutes to absorb flavor.

Garnish and serve:
Sprinkle with fresh parsley or basil for a pop of color and freshness. Serve hot — and maybe with a side of garlic bread if you’re feeling extra cozy!