Delicious Easy Homemade Chicken and Pasta

Here’s a rich and comforting recipe for Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce—perfect for a weeknight dinner or a cozy meal.

Servings: 4
Prep Time: 10 min
Cook Time: 25–30 min

For the chicken:

1 lb (450 g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
2 tablespoons butter
2 cloves garlic, minced
Salt and pepper, to taste
½ teaspoon paprika (optional)

For the pasta and sauce:

Cook the pasta:
Boil rotini in salted water according to package directions until al dente. Drain and set aside.
Cook the chicken:
- In a large skillet, melt butter over medium-high heat.
- Add chicken pieces, season with salt, pepper, and paprika. Cook 5–7 minutes, stirring occasionally, until golden and cooked through.
- Add minced garlic and cook 30–60 seconds until fragrant. Remove chicken from skillet and set aside.
Make the creamy Parmesan sauce:
- In the same skillet, melt 2 tablespoons butter over medium heat. Add garlic and sauté 30 seconds.
- Pour in heavy cream, stir, and bring to a gentle simmer.
- Reduce heat and whisk in Parmesan cheese and Italian seasoning. Stir until smooth and creamy.
- Season with salt and pepper to taste.
Combine chicken and pasta:
- Add cooked rotini and chicken back to the skillet. Toss gently to coat everything in the creamy Parmesan sauce.
Serve:
Garnish with chopped parsley or basil. Serve immediately with extra Parmesan if desired.

Tips:

For extra flavor, sauté onions or mushrooms along with garlic.
Substitute half-and-half for heavy cream for a lighter version, though sauce will be less thick.
Add a pinch of red pepper flakes for a slight kick.

I can also give a one-pan version where you cook the pasta and chicken together in the sauce for easier cleanup. Do you want me to do that?