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In the realm of culinary comfort food, few dishes evoke the same level of satisfaction as a creamy pasta dish. One standout recipe that has captured the hearts (and stomachs) of many is the Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce. This dish is not just a meal; it's an experience that combines the rich flavors of garlic butter with tender chicken and the delightful twist of rotini pasta.

Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce

Indulge in a plate of Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce! This delightful dish features tender chicken breast, al dente rotini, and a luscious garlic butter sauce enriched with creamy Parmesan. Perfect for a weeknight dinner, it's quick and easy to prepare in just 30 minutes. Simply sauté the chicken, whip up the sauce, and combine everything for a meal that’s bursting with flavor. Garnish with fresh parsley for a beautiful touch!
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Ingredients
  

12 oz rotini pasta

1 lb boneless, skinless chicken breasts, sliced into strips

4 tbsp unsalted butter, divided

4 cloves garlic, minced

1 cup chicken broth

1 cup heavy cream

1 cup freshly grated Parmesan cheese

1 tsp Italian seasoning

1/2 tsp red pepper flakes (optional)

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Rotini: In a large pot of salted boiling water, cook the rotini 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 sliced chicken and season with salt, pepper, and Italian seasoning. Cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

      Make the Garlic Butter Sauce: In the same skillet, melt the remaining 2 tablespoons of butter. Add the minced garlic and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic.

        Create the Sauce Base: Pour in the chicken broth and bring it to a simmer. Let it cook for about 2-3 minutes, allowing it to reduce slightly.

          Add Cream and Parmesan: Lower the heat and stir in the heavy cream, red pepper flakes (if using), and freshly grated Parmesan cheese. Stir continuously until the cheese is melted and the sauce is creamy.

            Combine Everything: Return the cooked chicken to the skillet and add the drained rotini. Toss everything together until the pasta is well-coated with the creamy sauce. Cook for an additional 2-3 minutes to heat through.

              Serve: Remove from heat and garnish with chopped fresh parsley. Serve hot with extra Parmesan cheese if desired.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4