Go Back

Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce

Tender chicken tenderloins seared in garlic butter, tossed with rotini pasta in a rich, thick, and creamy Parmesan cheese sauce. A luxurious weeknight meal.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 810
Ingredients Equipment Method Notes

Ingredients
  

For the Garlic Butter Chicken
  • 1 lb chicken tenderloins or chicken breasts sliced into tenders
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter for searing chicken
  • 1 tsp salt for seasoning chicken
  • 0.5 tsp black pepper for seasoning chicken
  • 1 tsp paprika
  • 0.5 tsp dried Italian seasoning
For the Rotini and Sauce
  • 12 oz rotini pasta
  • 4 tbsp unsalted butter for the sauce
  • 4 cloves garlic minced
  • 1.5 cups heavy cream full-fat
  • 1 cup finely grated Parmesan cheese plus more for serving, fresh grated highly recommended
  • 0.5 tsp salt for sauce, adjust to taste
  • 0.25 tsp black pepper for sauce
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Large skillet or Dutch oven
  • Large Pot (for pasta)
  • Whisk
  • Grater (for Parmesan)

Method
 

  1. Cook rotini pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
  2. Season chicken tenderloins with 1 tsp salt, 1/2 tsp pepper, paprika, and Italian seasoning.
  3. Sear chicken: In a large skillet, melt 2 tbsp butter with olive oil over medium-high heat. Sear chicken 3-4 minutes per side until golden and cooked through. Remove and set aside.
  4. Reduce heat to medium-low. Add remaining 4 tbsp butter to the pan. Add garlic and cook for 30-60 seconds until fragrant.
  5. Pour in heavy cream. Bring to a gentle simmer and reduce heat, letting it simmer for 5 minutes to thicken.
  6. Remove pan from heat. Gradually whisk in the Parmesan cheese until fully melted and incorporated into a thick, gooey, viscous sauce.
  7. Stir in 1/2 tsp salt and 1/4 tsp pepper. Add reserved pasta water if the sauce is too thick.
  8. Add the cooked rotini and seared chicken back into the skillet. Toss gently to coat everything in the creamy sauce.
  9. Serve immediately, garnished with fresh parsley and extra Parmesan.

Notes

Always use freshly grated Parmesan for the smoothest sauce. Remove the pan from heat when adding the cheese to prevent clumping. If sauce is too thick, use reserved pasta water to thin it out.