Creamy Garlic Butter Chicken

This creamy garlic butter chicken and rotini dish combines tender chicken pieces with perfectly cooked pasta, all wrapped in a rich, cheesy Parmesan sauce. The Italian seasoning and fresh garlic create a restaurant-quality meal that's surprisingly easy to prepare at home.

I first made this dish when my sister came over for an impromptu dinner, and she was convinced I had ordered takeout from an Italian restaurant. Now it's my go to recipe whenever I want to impress someone without spending hours in the kitchen.

Ingredients

• Rotini pasta: The spiral shape captures more of the creamy sauce than other pasta types. Look for a quality brand with a rough texture that holds sauce better.
• Boneless skinless chicken breasts: Cut into even cubes for consistent cooking. Choose organic or free range for best flavor.
• Butter: Use unsalted to control the overall saltiness of the dish. European style butter has a higher fat content for extra richness.
• Garlic: Fresh cloves provide the most vibrant flavor. Choose firm bulbs with no sprouting for best results.
• Italian seasoning: This herb blend adds depth without overpowering. A good quality blend should have visible herb pieces rather than powder.
• Garlic powder: Offers a different dimension of garlic flavor that complements the fresh garlic. Always check for freshness as it loses potency over time.
• Heavy cream: Creates the silky base for the sauce. Full fat is essential for the right consistency.
• Chicken broth: Adds savory depth to balance the richness of the cream. Homemade is best but a good quality store bought option works well.
• Parmesan cheese: Freshly grated provides superior melt and flavor. Avoid pre grated varieties with anti caking agents.
• Mozzarella cheese: Adds that perfect stretch factor to the sauce. Fresh mozzarella is too wet for this recipe so use the firmer aged variety.
• Fresh parsley: Brightens the rich dish with color and freshness. Italian flat leaf has more flavor than curly varieties.

Step-by-Step Instructions

Cook Pasta:

Bring a large pot of water to a rolling boil before adding a generous tablespoon of salt. The water should taste like the sea. Add the rotini and stir occasionally to prevent sticking. Cook until al dente according to package directions usually 8 to 10 minutes. Test by biting into a piece it should have a slight firmness at the center. Reserve half a cup of pasta water before draining in case you need to loosen the sauce later.

Cook Chicken:

Cut chicken breasts into even 1 inch cubes for consistent cooking. Season liberally with Italian seasoning garlic powder salt and pepper making sure all pieces are evenly coated. Heat a large skillet over medium high heat and add 1 tablespoon of butter. Once the butter is melted and slightly bubbling add the chicken pieces in a single layer allowing space between them. Cook for about 4 minutes before flipping to ensure proper browning. Continue cooking until chicken reaches 165°F internally and is no longer pink inside about 3 more minutes. Transfer to a clean plate and tent loosely with foil to keep warm.

Sauté Garlic:

Using the same skillet with all those flavorful chicken bits reduce heat to medium low and add the remaining 2 tablespoons of butter. Once melted add the minced garlic stirring constantly to prevent burning. The garlic should become fragrant and just barely golden around the edges about 30 to 60 seconds. This short cooking time prevents bitterness while releasing maximum flavor.

Make Sauce:

Pour the chicken broth into the skillet with the garlic and butter using a wooden spoon to scrape up any browned bits from the bottom of the pan. These bits contain concentrated flavor. Add the heavy cream and bring the mixture to a gentle simmer not a boil which could cause curdling. Let it reduce slightly for 3 to 4 minutes until it coats the back of a spoon. Reduce heat to low and gradually add the Parmesan and mozzarella cheeses a handful at a time stirring constantly to ensure smooth melting. The sauce should be velvety and thick enough to coat pasta but still flow slightly.

Combine:

Return the cooked chicken with any accumulated juices to the pan folding gently into the sauce to coat each piece. Add the drained rotini pasta and toss everything together using tongs or two large spoons. If the sauce seems too thick add a splash of the reserved pasta water. Continue mixing until every piece of pasta and chicken is generously coated in the creamy sauce. Allow everything to heat together for about 2 minutes so the flavors can meld.

Serve:

Transfer the finished dish to a large serving platter or individual pasta bowls. Sprinkle generously with freshly chopped parsley for color and brightness. Offer additional freshly grated Parmesan at the table for those who desire extra cheesiness. Serve immediately while hot and creamy.

Save

The secret to this dish is definitely the combination of both fresh garlic and garlic powder. I discovered this dual approach after numerous attempts at creating the perfect garlic flavor. My family now judges all restaurant pasta dishes against this recipe and most don't measure up.

Storage Solutions

This pasta dish keeps remarkably well in an airtight container in the refrigerator for up to 3 days. The sauce may thicken considerably when chilled but returns to its creamy consistency when gently reheated. Add a small splash of milk or cream when rewarming to refresh the sauce. I recommend reheating in a skillet over medium low heat rather than the microwave for best texture preservation. The flavors actually develop nicely overnight making day two possibly even more delicious than the first serving.

Smart Substitutions

This recipe welcomes customization based on what you have available. Penne or farfalle work beautifully in place of rotini. Boneless chicken thighs offer a more succulent result if you prefer darker meat. Vegetarians can skip the chicken entirely and add sautéed mushrooms for a meaty texture. Half and half can replace heavy cream for a lighter version though the sauce won't be quite as rich. For those avoiding dairy altogether coconut cream mixed with a tablespoon of nutritional yeast creates a surprisingly creamy alternative. Fresh thyme or basil can stand in for parsley as a garnish providing different but equally delicious aromatic notes.

Serving Suggestions

This hearty pasta dish shines as the star of your meal but benefits from thoughtful accompaniments. A simple arugula salad dressed with lemon juice and olive oil provides a peppery contrast to the creamy pasta. Garlic bread or a crusty baguette serves perfectly for soaking up extra sauce. For wine pairings consider a crisp Pinot Grigio or unoaked Chardonnay to balance the richness. If serving for a special occasion start with bruschetta or caprese skewers as appetizers. Complete the meal with a light dessert like lemon sorbet to cleanse the palate after the richness of the main course.

Recipe FAQs

→ Can I use a different type of pasta?

Yes, you can substitute the rotini with other medium-sized pasta shapes like penne, fusilli, or farfalle. These shapes will hold the creamy sauce well. Adjust cooking time according to package instructions.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk or cream to revive the sauce as it tends to thicken when cooled.

→ Can I make this dish ahead of time?

While best served fresh, you can prepare components ahead of time. Cook the pasta al dente and refrigerate. Prepare the chicken and sauce separately, then combine and heat everything together just before serving.

→ Is there a lighter version of this dish?

For a lighter version, substitute heavy cream with half-and-half or a mixture of milk and Greek yogurt. Reduce the amount of cheese and butter, and add more vegetables like spinach, broccoli, or peas.

→ What sides pair well with this pasta?

This rich pasta dish pairs beautifully with a simple green salad, roasted vegetables, garlic bread, or a light tomato bruschetta. The freshness of these sides balances the creaminess of the main dish.

→ Can I use pre-cooked chicken?

Yes, you can use rotisserie chicken or leftover cooked chicken. Simply shred or cube it and add it to the sauce when you would return the chicken to the pan, just long enough to heat through.