This dish is a truly comforting pasta meal that blends tender pieces of chicken with rich, velvety sauce and perfectly al dente spiraled rotini. The garlic-butter sauce is fragrant and deeply flavorful, clinging to every twist of pasta and coating each bite with creamy Parmesan goodness. It’s ideal for a cozy family dinner, a special date-night meal at home, or anytime you want something hearty and satisfying without a lot of fuss.
Ingredients
- 12 ounces (about 340 g) rotini pasta — the spiral shape helps the sauce stick to every twist.
- 2 boneless, skinless chicken breasts — cut into bite-sized pieces for even cooking and easier eating.
- 2 tablespoons olive oil — to properly sear the chicken without burning the butter.
- 3–4 tablespoons unsalted butter — provides rich, creamy flavor for searing and the sauce base.
- 4–5 cloves garlic, minced — fresh garlic gives the sauce its aromatic backbone.
- 1 teaspoon Italian seasoning — a gentle herby blend to round out the sauce.
- Salt and freshly ground black pepper — season the chicken and sauce to taste.
- 1–1½ cups heavy cream — creates an indulgent, silky texture in the sauce.
- 1 cup freshly grated Parmesan cheese — melts into the sauce and gives it that signature savory Parmesan richness.
- 2 tablespoons fresh parsley, chopped — optional, adds a fresh, bright finish right before serving.
Instructions
Below is a full, detailed step-by-step breakdown so you can follow along easily and get excellent results every time.
1. Prepare the Ingredients
Before you heat anything, bring your ingredients together. Measure out the rotini and keep it ready. Cut your chicken breasts into uniform bite-sized pieces so they cook evenly. Mince the garlic finely so it disperses flavor throughout the sauce rather than leaving large bits. Grate the Parmesan cheese fresh rather than using pre-grated — it melts into the sauce much more smoothly.
2. Cook the Rotini
Fill a large pot with water and add a generous pinch of salt. Bring it to a rolling boil over high heat. Once boiling, add the rotini pasta and cook according to the package directions — typically about 8-10 minutes — until it’s al dente, which means tender but still with a slight bite at the center. Stir the pot occasionally so the pasta doesn’t stick. When cooked, drain the water through a colander and set the pasta aside. You can reserve a little bit of the pasta cooking water (about ½ cup) — the starchy water can be added later if the sauce needs loosening.
3. Sear the Chicken
In a large skillet or wide sauté pan, heat the olive oil and about half of the butter over medium-high heat. The oil raises the smoke point slightly so the butter doesn’t burn immediately. Once the oil and butter are hot and shimmering, carefully add the chicken pieces in a single layer. Season them immediately with salt, pepper, and the Italian seasoning. Let the chicken cook undisturbed for about 5–6 minutes so it develops a golden sear on the bottom. Then turn the pieces over and cook for another 5–6 minutes until they’re cooked through (no longer pink inside and firm to the touch). Remove the seared chicken from the skillet and place it on a plate to rest — resting locks in juices so the meat stays tender.
4. Build the Garlic Butter Sauce
With the skillet still hot and flavorful from the seared chicken, reduce the heat to medium. Add the remaining butter to the pan. As it melts, immediately stir in the minced garlic. Sauté the garlic for about 30 seconds to 1 minute until it becomes fragrant and slightly golden — careful not to let it burn, as garlic becomes bitter when overcooked.
5. Add Cream and Cheese
Pour the heavy cream directly into the skillet with the garlic-butter. Use a wooden spoon or spatula to scrape up any browned bits left in the bottom of the pan from the seared chicken — these little bits are packed with flavor and will enrich your sauce. Let the cream warm and begin to simmer gently, then sprinkle in the freshly grated Parmesan cheese. Stir slowly and continuously until the cheese melts fully and the sauce becomes smooth and slightly thickened. If the sauce seems too thick, you can add a splash of the reserved pasta water to thin it slightly and help it cling to the pasta better.
6. Combine Pasta, Chicken, and Sauce
Once the sauce has reached a creamy, silky consistency, add the cooked rotini into the skillet. Toss it gently in the sauce so each spiral is coated with the rich garlic butter and Parmesan mixture. Then add the seared chicken pieces back into the pan. Continue tossing or stirring to ensure everything is evenly mixed. Taste the sauce now and adjust the seasoning with additional salt or pepper if needed.
7. Serve and Garnish
Turn off the heat and sprinkle the chopped fresh parsley over the top for a pop of color and fresh herbal brightness. If you like, add a bit more grated Parmesan right before serving for extra cheesiness. Serve immediately while the dish is still warm, creamy, and absolutely comforting.