Can I use chicken thighs instead of chicken breasts?

Absolutely. Chicken thighs are juicier and add even more flavor to this dish. Just adjust the cooking time slightly to ensure they’re cooked through, especially if bone-in.

What can I use instead of heavy cream?

You can swap in half-and-half or a combination of milk and a little flour for thickening. While the sauce won’t be as rich, it will still taste creamy and satisfying.

How can I make this recipe vegetarian?

Skip the chicken and add hearty vegetables like sautéed mushrooms, spinach, or even roasted zucchini. These absorb the garlic butter sauce beautifully and provide great texture.

Can I prepare this in advance?

Yes, and it stores well. You can prep the chicken and pasta ahead of time and make the sauce fresh before serving. That way, you’ll avoid a grainy texture from reheated cream.

Is this recipe freezer-friendly?

It is. Freeze leftovers in airtight containers for up to two months. Thaw overnight in the fridge and reheat gently on the stove with a splash of milk or cream to bring the sauce back to life.

Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce- A Decadent, Irresistible Twist

Name: Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: ¾ pound rotini pasta (12 ounces); 2 boneless, skinless chicken breasts; 3 tablespoons butter, divided; 4 cloves garlic, minced; 1 cup heavy cream; 1 cup grated Parmesan cheese; Salt and black pepper, to taste; 2 tablespoons chopped fresh parsley (for garnish)

Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce Recipe

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Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce is a rich, easy-to-make pasta dish perfect for busy weeknights or cozy dinners. Packed with flavor from garlic, butter, and Parmesan, it comes together in under 30 minutes.

Author: Emily
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x

Ingredients

Scale

¾ pound rotini pasta (12 ounces)
2 boneless, skinless chicken breasts
3 tablespoons butter, divided
4 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
Salt and black pepper, to taste
2 tablespoons chopped fresh parsley (for garnish)

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Instructions

Bring a large pot of salted water to a boil. Cook rotini pasta according to package instructions until al dente. Drain and set aside.
Season both sides of the chicken breasts with salt and pepper.
In a large skillet, melt 1 tablespoon of butter over medium heat. Add the chicken and sear for 6 to 7 minutes per side, until cooked through. Remove from skillet and let rest.
In the same skillet, melt the remaining 2 tablespoons of butter. Add minced garlic and sauté for 1 to 2 minutes, until fragrant.
Pour in the heavy cream and stir. Let simmer for 3 to 4 minutes until slightly thickened.
Add the grated Parmesan cheese and stir until smooth and fully melted. Season the sauce to taste.
Slice the cooked chicken into strips or bite-size pieces. Return to the skillet along with the cooked pasta. Toss everything gently to coat in the sauce.
Remove from heat and sprinkle with chopped parsley before serving.

Notes

Use freshly grated Parmesan cheese for the best flavor and melt.
Chicken thighs, mushrooms, or spinach are great alternatives.
Store in the fridge up to 3 days; reheat gently on the stove with a splash of cream.
Freeze in portions for up to 2 months. Thaw overnight in the fridge and reheat gently.

Nutrition

Serving Size: about 1½ cups
Calories: 550
Sugar: 2g
Carbohydrates: 38g
Protein: 32g

Find it online: https://www.delishmap.com/creamy-garlic-butter-chicken-and-rotini-in-parmesan-sauce/