Rich Parmesan Rotini with Tender Chicken in Garlic Butter Sauce
🛒 Ingredients
2 tablespoons unsalted butter
1 tablespoon olive oil
3 garlic cloves, minced
2 boneless, skinless chicken breasts, diced
Salt and black pepper, to taste
1 teaspoon Italian seasoning
½ teaspoon red pepper flakes (optional)
2 cups chicken broth
1 cup heavy cream
1½ cups grated Parmesan cheese
3 cups cooked rotini pasta
½ cup fresh parsley, chopped
Extra grated Parmesan, for garnish
👩🍳 Directions
1️⃣ Sauté the Aromatics
Heat the butter and olive oil together in a large skillet over medium-high heat. Once melted and shimmering, add the minced garlic and sauté for about 30 seconds, just until fragrant. Be careful not to let the garlic brown, as it can become bitter.
2️⃣ Cook the Chicken
Season the diced chicken evenly with salt, pepper, Italian seasoning, and red pepper flakes if using. Add the chicken to the skillet in a single layer and cook for 5–6 minutes, stirring occasionally, until the pieces are golden on the outside and fully cooked through. Remove the chicken from the skillet and set aside.
3️⃣ Build the Sauce
Pour the chicken broth into the same skillet, scraping up any flavorful bits stuck to the bottom. Add the heavy cream and bring the mixture to a gentle boil, then reduce to a simmer. Let it cook for about 5 minutes, allowing the sauce to thicken slightly.
4️⃣ Add the Parmesan
Gradually stir in the grated Parmesan cheese, whisking constantly until it melts completely and the sauce becomes smooth, creamy, and glossy. Taste and adjust seasoning if needed.
5️⃣ Combine Pasta and Chicken
Add the cooked rotini pasta to the skillet, followed by the cooked chicken. Stir gently to ensure every piece of pasta and chicken is evenly coated in the garlic butter Parmesan sauce. Simmer for 2–3 minutes, just until everything is heated through and well combined.
6️⃣ Finish and Serve
Remove from heat and sprinkle generously with chopped fresh parsley. Serve immediately with extra Parmesan on top for an added burst of flavor.
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