Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce

There’s something magical about the combination of garlic, butter, and pasta that just makes everything feel a little more like home, isn’t there? This Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce is one of those meals that checks every box — comforting, rich, and simple enough for a weeknight, yet special enough to serve when you’ve got friends or family gathered around the table.

I first made this dish on a chilly evening when I was craving something warm and soul-soothing but didn’t want to spend hours in the kitchen. I had chicken in the fridge, a box of rotini in the pantry, and some heavy cream that was begging to be used before it expired. The result? A silky Parmesan sauce, tender chicken slices, and pasta that catches every drop of garlicky goodness. It was a hit then, and it’s been on repeat ever since.

What I love about this recipe is that it doesn’t rely on fancy ingredients or complicated steps. Just a few pantry staples and about 30–40 minutes, and you’ve got a creamy pasta dish that rivals any restaurant meal. Let’s get started!

Ingredients You’ll Need

For the chicken:

• 2 boneless, skinless chicken breasts

• 1 tablespoon olive oil

• Salt and pepper to taste

• 1 teaspoon garlic powder

For the sauce:

• 3 tablespoons butter

• 4 garlic cloves, minced

• 1 ¾ cups heavy cream

• 1 ½ cups grated Parmesan cheese

• ½ teaspoon black pepper

• Salt to taste

• 1 tablespoon chopped parsley (optional)

For the pasta:

• 12 ounces rotini pasta

• Water for boiling

• Salt for pasta water

STEP 1: Boil the Pasta

Before you even start on the chicken or sauce, get your pasta water going. Bring a large pot of salted water to a rolling boil and add your rotini pasta. Cook according to package directions until al dente — that perfect firm-but-tender bite. Once cooked, drain the pasta and set it aside. (If you want to be extra prepared, reserve about ½ cup of pasta water before draining — it might come in handy later if your sauce needs thinning.)

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STEP 2: Cook the Chicken

Next, let’s get that chicken golden and juicy. Season both sides of your chicken breasts with salt, pepper, and garlic powder.

Heat a tablespoon of olive oil in a large skillet over medium heat. Once hot, add the chicken breasts. Cook for about 6 to 7 minutes per side, or until they’re beautifully browned on the outside and fully cooked through in the center. You’re aiming for that crisp golden crust and moist, flavorful inside.

Remove the chicken from the skillet and set it aside to rest. Give it about 5 minutes before slicing it into thin strips — this helps the juices settle so you don’t end up with dry chicken.

STEP 3: Start the Garlic Butter Sauce

Now comes the part where your kitchen starts to smell absolutely amazing. Using the same skillet (don’t clean it — all those chicken drippings add flavor), melt 3 tablespoons of butter over medium heat.

Add the minced garlic and sauté for about 1 to 2 minutes, stirring constantly. You don’t want the garlic to brown or burn — just lightly sauté until it becomes fragrant. That garlic-butter combo is what makes this dish stand out.

We’ve already got perfectly cooked pasta, golden pan-seared chicken, and a skillet filled with the heavenly scent of garlic and butter. Now it’s time to pull everything together into a rich, creamy, Parmesan-packed sauce that will coat every twist of rotini.

If you’re someone who loves comforting, creamy pasta dishes but gets a little nervous about making sauces from scratch — don’t worry. This one is as easy as it gets, and I’ve got a few tips to help make sure yours turns out smooth, flavorful, and just the right consistency every single time.

Let’s jump back in and finish what we started.

STEP 4: Add the Cream and Simmer

With your garlic gently sautéed in butter, it’s time to create the base of the sauce. Pour in 1¾ cups of heavy cream and stir everything together to combine. You don’t need to rush this part — let the cream gently simmer for about 2 to 3 minutes.

This short simmering time helps the flavors come together without boiling the cream, which can sometimes lead to curdling or separation. Keep the heat on medium or just below — a gentle bubble is what you’re looking for.

STEP 5: Stir in the Parmesan

Once your cream is warmed through, it’s time to add the magic ingredient: 1½ cups of grated Parmesan cheese. Add it slowly while whisking or stirring constantly to prevent clumping.

This is the moment where the sauce transforms from just cream into a thick, velvety Parmesan sauce that’s cheesy, salty, and rich. Continue to stir until the cheese is fully melted and the sauce is smooth. If you notice it thickening too quickly, don’t panic — just add a little splash of the pasta water you reserved earlier, or a bit more cream, and keep stirring until it loosens up.

Season with salt and ½ teaspoon of black pepper, adjusting to taste. Parmesan is salty on its own, so start slow with the salt and add more only if needed.

STEP 6: Toss the Pasta

Now that your sauce is silky and full of flavor, go ahead and add the cooked rotini directly into the skillet. Toss everything gently to coat the pasta evenly with that creamy garlic-Parmesan goodness.

Because rotini has those lovely spirals, it does a great job of catching the sauce in every groove — making each bite incredibly flavorful. Stir gently so the pasta stays intact and doesn’t get mushy.

STEP 7: Add the Chicken

Remember that juicy chicken we cooked earlier? Now’s its time to shine. Add the sliced chicken right on top of the pasta and either gently mix it in or leave it beautifully layered over the top for a pretty presentation.

If you’re serving this to guests, I recommend leaving the chicken layered — it just looks more elegant that way. But if you’re going for full comfort food mode, mixing it in ensures every bite has a little bit of everything.

Finishing Touches

To finish things off, you can sprinkle chopped fresh parsley over the top for a pop of color and a little hint of freshness. This step is optional, but I highly recommend it if you have parsley on hand — it makes the dish feel complete and adds a subtle brightness that balances out the richness of the sauce.

Tips for the Best Creamy Garlic Butter Chicken and Rotini

• Don’t skip the garlic: Garlic is the heart of this sauce. Make sure it’s fresh and sauté it just right — golden, not brown.

• Use freshly grated Parmesan: Pre-shredded cheese often contains anti-caking agents that can mess with the texture of your sauce. Grate it fresh if you can.

• Control the heat: Keeping the sauce at a gentle simmer prevents separation and helps everything stay smooth.

• Add pasta water if needed: Don’t toss out that pasta water — just a small splash can rescue a sauce that’s gotten too thick.

• Try different pasta shapes: While rotini is perfect for catching the sauce, penne, fusilli, or even fettuccine will work well if that’s what you’ve got.