Tried this Creamy Garlic Butter Chicken Rotini Alfredo and wow so rich, garlicky, and comforting! Perfect weeknight dinner in one pan.
Ingredients:
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 pound rotini pasta
4 tablespoons butter
4 cloves garlic, minced
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 cup chicken broth
1 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes (optional)
Salt and pepper to taste
2 tablespoons chopped fresh parsley, for garnish
Directions:
Bring a large pot of salted water to a boil. Cook the rotini pasta until just tender (al dente), then drain and set it aside for later.
Sprinkle the chicken pieces with salt, pepper, and Italian seasoning, making sure they’re well coated on all sides.
Heat a large skillet over medium heat and melt the butter. Add the seasoned chicken and sauté until browned and fully cooked through about 5 to 7 minutes. Once done, remove the chicken from the skillet and keep it warm.
In the same skillet, add the minced garlic and cook it for about 1 minute, just until it's soft and aromatic don’t let it brown.
Pour in the chicken broth and heavy cream, stirring to combine. Let the mixture come to a gentle simmer, then add in the Parmesan cheese and optional red pepper flakes. Stir until the cheese has fully melted and the sauce becomes silky and thick.
Taste the sauce and adjust the salt and pepper as needed.
Return the cooked chicken and rotini pasta to the skillet. Toss everything together until the pasta and chicken are thoroughly coated in the creamy garlic Alfredo sauce.
Sprinkle with fresh parsley just before serving, and enjoy immediately while it’s hot and luscious.
Cooking Time: 25 minutes | Servings: 4 | Calories: Approximately 650 per serving