Creamy Garlic Butter Chicken & Rotini
A delightful dish combining tender chicken and al dente rotini pasta in a rich, buttery garlic sauce, perfect for quick weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: None
Ingredients
- 8 oz rotini pasta
- 2 boneless, skinless chicken breasts
- 4 tbsp butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- Chopped parsley for garnish
Instructions
- Boil the rotini pasta according to the package directions. Once cooked, drain and set aside.
- Melt the butter in a large skillet over medium heat until it begins to foam.
- Add the minced garlic to the skillet and sauté until fragrant, about 1 minute.
- Season the chicken breasts with salt and pepper, then add them to the skillet. Cook for 6-7 minutes on each side until browned and cooked through. Remove the chicken from the skillet and set aside.
- Add the heavy cream to the same skillet and bring to a gentle simmer. Stir in the grated Parmesan cheese until melted and the sauce is smooth.
- Slice the cooked chicken and return it to the skillet. Add the cooked rotini, tossing everything together to coat in the creamy sauce.
- Serve warm, garnished with chopped parsley for a pop of color and freshness.
Notes
Use fresh ingredients for the best flavor. Adjust the garlic to your preference and ensure the chicken reaches an internal temperature of 165°F.