Description
Creamy garlic butter chicken and rotini in parmesan sauce combines tender chicken, al dente pasta, and rich cheese in one irresistible 30-minute meal the whole family will love.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 8 oz rotini pasta (about 3 cups uncooked)
- 4 tbsp unsalted butter, divided
- 6 cloves garlic, minced (2 tbsp)
- 2 tbsp all-purpose flour
- 1½ cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- ½ tsp Italian seasoning
- ¼ tsp red pepper flakes (optional)
- Salt and pepper to taste
- 2 tbsp chopped fresh parsley (for garnish)
Instructions
- Cut chicken into 1-inch cubes and mince garlic. Prepare all ingredients before starting.
- Cook rotini in salted water until al dente. Reserve ½ cup pasta water, drain and set aside.
- In large skillet, melt 2 tbsp butter over medium-high heat. Cook chicken pieces with salt and pepper until browned and cooked through, about 5–6 minutes. Remove and keep warm.
- In same skillet, add remaining butter and garlic. Sauté for 30–45 seconds.
- Whisk in flour and cook for 1 minute. Gradually whisk in broth until smooth, then add cream. Simmer 2–3 minutes to thicken.
- Stir in Parmesan, Italian seasoning, and red pepper flakes. Season to taste.
- Return chicken and pasta to skillet. Toss gently to coat. Add pasta water if sauce is too thick.
- Serve garnished with parsley and extra Parmesan if desired.
Notes
To reduce calories, use half-and-half instead of cream and whole wheat pasta. Reheat leftovers gently on stovetop with added broth. Not suitable for freezing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 2g
- Sodium: 680mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 175mg