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Welcome to the world of creamy indulgence with our Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce! This dish is an irresistible combination of tender chicken, perfectly cooked rotini pasta, and a rich, velvety sauce that will have your taste buds dancing. Whether you’re looking for a quick weeknight dinner, a dish that will impress family at gatherings, or something special for a romantic occasion, this recipe ticks all the boxes.

Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce

Indulge in this creamy garlic butter chicken and rotini dish, perfect for any night of the week! With tender chicken pieces tossed in a rich Parmesan sauce, every bite is filled with flavor. This recipe is simple to make, featuring rotini pasta, garlic, and fresh baby spinach for a pop of color. Ready in just 30 minutes, it’s ideal for busy families or a cozy dinner. Try it tonight and enjoy a delightful meal!
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Ingredients
  

1 lb (450g) rotini pasta

1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces

4 tablespoons unsalted butter

4 cloves garlic, minced

1 teaspoon dried Italian herbs (oregano, basil, or thyme)

Salt and pepper, to taste

1 cup heavy cream

1 cup grated Parmesan cheese

1/2 cup chicken broth

1 cup baby spinach (optional)

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente. Drain and set aside.

    Sauté the Chicken: In a large skillet over medium heat, melt 2 tablespoons of butter. Add the chicken pieces, season with salt, pepper, and dried Italian herbs. Sauté until the chicken is cooked through and golden brown, about 6-8 minutes. Remove the chicken from the skillet and set aside.

      Make the Sauce: In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

        Combine Ingredients: Pour in the chicken broth and bring to a simmer. Stir in the heavy cream and allow it to simmer for about 3 minutes. Gradually add the Parmesan cheese, stirring until fully melted and the sauce is smooth.

          Combine Chicken and Pasta: Return the sautéed chicken to the skillet. Add the cooked rotini and stir well to coat everything in the creamy sauce. Add the spinach (if using) and mix until wilted.

            Serve: Taste and adjust the seasoning with more salt and pepper if needed. Serve hot, garnished with fresh parsley.

              Prep Time, Total Time, Servings: 10 min | 30 min | 4 servings