Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce – Family Comfort in 30 Minutes

This creamy garlic butter chicken and rotini in parmesan sauce is rich, cheesy, and ready in just 30 minutes! It’s the kind of comforting, no-fuss dinner that feels like a hug after a long day—a weeknight dinner recipe the whole family will ask for again and again.

A Cheesy, Cozy Classic – Ready in 30

Some dinners just save you—and this one’s done it more than once for me.

Picture this: It’s 6:15. Noah’s asking for help with a science worksheet, Emma’s trying to mix slime on the kitchen floor, and Lily is trying to focus on her homework while side-eyeing the chaos. I had chicken thawed, rotini in the pantry, and just enough cream to pull off something warm and satisfying.

I tossed everything together with a little garlic, butter, and cheese, and out came what Lily now calls her “cheesy garlic dream.” Since then, creamy garlic butter chicken and rotini in parmesan sauce has become one of our go-tos.

It’s quick, comforting, and pairs perfectly with cheesy, kid-loved sides like these potato balls. Even better? It’s all made in one big skillet—less cleanup, more couch time after.

Ingredients That Make the Magic

This recipe may be quick, but the flavors taste like you’ve been simmering something special all afternoon. The secret? Simple pantry staples, a few smart swaps, and lots of cheesy love.

Emma loves grating the Parmesan—probably because it means she gets to sneak a bite or two. I always remind her that freshly grated cheese melts so much smoother than the bagged kind. (Pre-shredded has added starch that can make the sauce clumpy instead of creamy!)

Here’s what you’ll need to bring this creamy garlic pasta to life:

• 2 boneless, skinless chicken breasts – sliced thin for faster cooking
• 8 oz rotini pasta – the twisty shape holds the sauce perfectly
• 3–4 tbsp butter – for that luscious garlic butter base
• 4 cloves garlic, minced – fragrant and flavorful
• 1 cup heavy cream (or half-and-half) – for that dreamy, velvety texture
• 1 cup grated Parmesan cheese – the star of our parmesan chicken moment
• 1 cup chicken broth (optional) – adds depth without weighing it down
• ½ tsp Italian seasoning (optional) – adds a little herbal warmth
• Salt & pepper, to taste – adjust as you go
• Optional garnish: chopped parsley, red pepper flakes, or lemon zest – the kids love making their own “topping bars”

Eva’s Note: Don’t skip the butter and garlic—this is the soul of that buttery, savory base. And if you’ve got little hands around, let them help stir the sauce or sprinkle cheese on top. Kitchen tasks make great memory-making moments.

Step-by-Step – Let’s Get Cooking!

This is where the kitchen starts to smell amazing. That buttery garlic hits the pan, and suddenly everyone’s asking, “What’s for dinner?” Even Lily, who’s usually lost in a book by this time, peeks in and says it smells like her cheesy garlic dream.

Here’s how to make this creamy garlic butter chicken and rotini in parmesan sauce from start to finish:

1. Cook the rotini

Bring a large pot of salted water to a boil. Add
• 8 oz rotini
Cook about 1–2 minutes less than package directions. Drain, but save about ½ cup of the pasta water for the sauce.

Eva’s Note: This trick comes from a tiny kitchen in Tuscany where I learned to always finish pasta in the sauce. The starch in the pasta water (a.k.a. “magic water,” as Lily calls it) helps everything cling together beautifully.

2. Cook the chicken

In a large skillet over medium heat, melt
• 2 tbsp butter
Add
• Sliced chicken breasts, seasoned with a bit of salt, pepper, and Italian seasoning (if using)
Sauté until golden and cooked through, about 5–7 minutes. Remove from the pan and set aside.

3. Make the garlic butter sauce

To the same skillet, add
• 1–2 tbsp more butter
• 4 cloves garlic, minced
Stir constantly for 30 seconds—don’t let it brown!

Pour in:
• 1 cup chicken broth (if using) and let it simmer for 1–2 minutes
Then stir in:
• 1 cup heavy cream
Simmer gently for 3–4 minutes until slightly thickened.

Eva’s Note: If you want a lighter version, you can use half-and-half plus 1 tsp flour whisked in. I’ve done this more than once when I realized halfway through I was out of cream—worked like a charm!

4. Stir in the cheese

Lower the heat and add:
• 1 cup grated Parmesan cheese
Stir until melted and smooth.

Taste and season with a little more salt and pepper if needed.

5. Combine everything

Return the chicken to the pan. Add the drained rotini and a splash of the reserved “magic water” to loosen the sauce and help it coat every noodle.

Let everything simmer together for 2–3 minutes.

Eva’s Note: This is my favorite moment—the sauce thickens, the noodles soak up all that flavor, and the whole pan turns golden and glossy. If it gets too thick, just add a little more pasta water until it’s perfect.

6. Serve it up

Scoop into bowls and top with:
• Chopped parsley
• Red pepper flakes (Noah’s favorite)
• Lemon zest for a little brightness

And if you’re looking for a cool contrast, try our chilled variation, try our crowd-pleasing chicken bacon ranch salad on the side. It’s perfect for warm nights!

Variations for Every Season

One of the best parts about this weeknight dinner recipe is how flexible it is. Whether you’re working with what’s in the fridge or grabbing produce from your garden (or let’s be honest, the grocery store on the way home from soccer), there’s room to play.

Here are a few of my favorite seasonal twists on this creamy garlic pasta:

Spring: Peas, Spinach & Fresh Herbs

Toss in
• ½ cup spring peas (frozen works too!) or
• a handful of chopped baby spinach
Stir into the sauce right before adding the pasta. Finish with chopped basil or parsley for a fresh lift.

Summer: Zucchini, Corn & Lemon

Sauté thin slices of zucchini or fresh corn kernels with the garlic.
Add a sprinkle of lemon zest for brightness and serve with a simple side salad.

Fall: Mushrooms & Sage

Add sliced cremini or button mushrooms after removing the chicken.
Let them brown a bit, then continue with the sauce. Finish with a pinch of dried sage—so cozy.

Winter: Broccoli & Extra Cheese

Toss in a handful of steamed broccoli florets just before mixing everything.
Add a bit more Parmesan or even a handful of shredded mozzarella for ultimate comfort.

Eva’s Note: Don’t be afraid to make it your own. One time, I had only penne and leftover rotisserie chicken—still turned out delicious.

Frequently Asked Questions about Creamy Garlic Butter Chicken and Rotini

Bringing It All Together

I hope this creamy garlic butter chicken and rotini in parmesan sauce becomes one of your go-to meals, just like it is for us. It’s warm, cheesy, and full of comfort—the kind of dinner that turns an ordinary weeknight into something a little special.

Whether you’re dealing with picky eaters, a hectic evening, or just need something that feels like a win at the end of the day, this dish delivers. It’s flexible, quick, and—most importantly—loved by all three of my kids (which, let’s be honest, is a rare culinary victory).

From my busy New York kitchen to yours, thanks for cooking along with me. If you try this recipe, I’d love to see your photos or hear how you made it your own!

Come hang out with me over on Facebook for more cozy meals, behind-the-scenes peeks, and real-life dinnertime chats. You’ll find new recipes, quick tips, and plenty of messy kitchen moments.

Until next time—wishing you warm meals, full bellies, and dishes that bring people together.

With love and cinnamon-sugar hands,
Eva

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