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Creamy Garlic Chicken Pasta with Rotini Recipe
Ash Tyrrell

Creamy Garlic Chicken Pasta with Rotini Recipe

I make this Creamy Garlic Chicken Pasta with Rotini Recipe every time I need a quick dinner that still feels special. I love how the garlic butter sauce clings to every twist of the rotini, and the chicken stays so tender and juicy.
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Total Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 12 oz rotini pasta – the ridges and curls of rotini hold onto the creamy garlic sauce far better than smooth pasta shapes.
  • 1 lb boneless chicken breast sliced thin – slicing it thin helps it cook evenly and stay tender in the pan.
  • 4 tablespoons butter – use unsalted butter so you can control the seasoning yourself.
  • 6 cloves garlic minced fresh – fresh garlic gives a much bolder, sweeter flavor than the jarred version, so skip the shortcut here.
  • 1 cup heavy cream – this builds the rich silky base of the sauce.
  • 1 cup chicken broth – it loosens the sauce and adds savory depth without watering down the flavor.
  • 1 cup parmesan cheese freshly grated – pre-shredded cheese contains anti-caking agents that keep it from melting smoothly, so grate it yourself for the creamiest result.
  • 1 teaspoon Italian seasoning – this rounds out the garlic with a warm herby background note.
  • ½ teaspoon red pepper flakes – optional but it adds a nice gentle heat that balances the richness.
  • Salt and black pepper to taste
  • 2 tablespoons olive oil – for searing the chicken to a golden crust.
  • Fresh parsley chopped – for finishing the dish with color and freshness.

Method
 

  1. Bring a large pot of salted water to a rolling boil. Add the rotini and cook it according to the package directions until it's al dente. Before draining, scoop out about a cup of the starchy pasta water and set it aside for later.
  2. While the pasta cooks, season your sliced chicken with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat and sear the chicken pieces for about four to five minutes per side. Remove the chicken once it's golden and fully cooked, then set it aside.
  3. In the same skillet, lower the heat to medium and melt the butter. Add the minced garlic and cook it for about a minute, just until it turns fragrant. Be careful not to let it brown, since burnt garlic turns bitter fast.
  4. Pour in the chicken broth and let it simmer for a minute to pick up all the flavorful bits from the pan. Stir in the heavy cream and bring it to a gentle simmer, letting it thicken slightly for about three minutes.
  5. Lower the heat and slowly whisk in the grated parmesan, a handful at a time. Stirring constantly here keeps the cheese from clumping and helps you get that smooth, glossy sauce texture everyone loves.
  6. Add the drained rotini and seared chicken back into the skillet. Toss everything together so the pasta and chicken are fully coated in the garlic cream sauce, using the reserved pasta water to thin it out if needed.

Notes

  • I always grate my own parmesan instead of buying it pre-shredded because it melts so much smoother into the sauce.
  • I like to slightly undercook my pasta by about a minute since it keeps cooking once it's tossed into the hot sauce.
  • I save extra pasta water on purpose because it's the easiest way to fix a sauce that feels too thick.
  • I try not to rush the garlic step, since even thirty extra seconds can turn it bitter instead of fragrant.
  • I let the chicken rest for a couple of minutes after searing so the juices redistribute and it stays tender when I slice it.