Here’s a Creamy Garlic Butter Chicken Rotini recipe that’s rich, flavorful, and easy to make—perfect for a cozy dinner!
🧄 Creamy Garlic Butter Chicken Rotini
🍽️ Servings: 4
⏱️ Total Time: ~35 minutes
Ingredients:
For the chicken:
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1 lb (450g) boneless skinless chicken breast or thighs, diced
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Salt & black pepper, to taste
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1 tsp Italian seasoning
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1 tbsp olive oil
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1 tbsp butter
For the sauce:
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3 tbsp butter
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6 cloves garlic, minced (adjust to taste)
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2 tbsp all-purpose flour
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2 cups chicken broth
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1 cup heavy cream
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½ cup grated Parmesan cheese
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Salt & pepper, to taste
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½ tsp red pepper flakes (optional)
For the pasta:
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12 oz rotini pasta
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2 tbsp chopped fresh parsley (for garnish)
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½ cup shredded mozzarella (optional, for extra creaminess)
Instructions:
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Cook the pasta:
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Boil rotini pasta according to package instructions in salted water until al dente. Drain and set aside.
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Cook the chicken:
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Season diced chicken with salt, pepper, and Italian seasoning.
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In a large skillet over medium-high heat, heat 1 tbsp olive oil and 1 tbsp butter.
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Add chicken pieces and cook for 5–7 minutes until golden and cooked through. Remove from skillet and set aside.
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Make the garlic butter sauce:
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In the same skillet, melt 3 tbsp butter over medium heat.
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Add minced garlic and sauté for about 1 minute until fragrant (don’t let it brown).
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Whisk in flour and cook for 1 minute to make a roux.
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Gradually whisk in chicken broth, then stir in heavy cream. Let it simmer for 3–4 minutes until slightly thickened.
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Finish the sauce:
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Stir in Parmesan cheese, salt, pepper, and optional red pepper flakes.
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Add in cooked chicken and any juices. Let simmer another 2 minutes.
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Mix in drained pasta and toss to coat. Add mozzarella if using and stir until melted and creamy.
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Garnish and serve:
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Sprinkle with chopped parsley and more Parmesan if desired.
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Serve hot with garlic bread or a side salad.
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🔄 Optional Add-Ins:
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Sautéed mushrooms or spinach
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Sun-dried tomatoes
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Crispy bacon bits