Creamy Garlic Butter Chicken Rotini in Parmesan Sauce
Sliced seared chicken tossed with rotini in a creamy garlic and butter Parmesan sauce made in one pan.
Equipment
- Large pot
- Large skillet
- Saucepan
- Instant read thermometer
Ingredients
Main Ingredients
- 12 oz rotini pasta
- 1 tsp kosher salt for the pasta water
- 1 ¼ lb boneless skinless chicken breasts about 2 large breasts
- ½ tsp kosher salt for the chicken
- ½ tsp black pepper
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 3 cloves garlic minced
- 1 cup low sodium chicken broth
- 1 ½ cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 tbsp grated Parmesan cheese for serving
Instructions
Cooking
- Boil the pasta. Cook the rotini in salted water until al dente, then drain and keep 1/2 cup of the water.
- Sear the chicken. Season the breasts with salt and pepper and cook in hot oil for 5 to 6 minutes per side until 165 degrees F. Rest 5 minutes and slice.
- Simmer the base. Cook the garlic in melted butter for 30 seconds, then add the broth and cream and simmer for 4 to 5 minutes until slightly thick.
- Melt the cheese. Remove from the heat and whisk in 1 cup Parmesan until the sauce is smooth and glossy.
- Combine. Toss the pasta in the sauce, fold in the chicken, loosen with pasta water if needed, and serve with extra Parmesan.
Notes
Substitutions: Use boneless chicken thighs for juicier meat, or swap half the cream for half and half.
Tips: Add Parmesan off the heat and loosen the sauce with pasta water for a glossy finish.
Storage: Refrigerate for up to 3 days and reheat to 165 degrees F. Do not freeze.