Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce
Ingredients
For the Chicken:
2 large boneless, skinless chicken breasts (sliced into cutlets or thick strips)
1 tablespoon olive oil
1 tablespoon butter
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried Italian herbs
Salt and pepper, to taste
For the Sauce:
3 tablespoons unsalted butter
4 cloves garlic, finely minced
1 tablespoon all-purpose flour
1 1/2 cups heavy cream
1/2 cup freshly grated Parmesan cheese
Salt and black pepper, to taste
Optional: pinch of nutmeg for added depth
For the Pasta:
10 oz (about 3 cups) rotini pasta
Salt for the pasta water
For Garnish:
Fresh chopped parsley
Directions
Cook the pasta: Bring a large pot of salted water to a boil. Add rotini and cook until al dente (follow package instructions). Drain and set aside, reserving about 1/2 cup of pasta water.
Season and cook the chicken: Pat the chicken dry and season both sides with garlic powder, onion powder, Italian herbs, salt, and pepper. Heat olive oil and butter in a large skillet over medium heat. Add chicken and sear 4–5 minutes per side until golden brown and cooked through. Remove from skillet and set aside.
Make the garlic butter sauce: In the same skillet, melt the remaining butter. Add minced garlic and sauté for 1–2 minutes until fragrant (don’t let it brown). Sprinkle in flour and whisk continuously for about 1 minute to form a light roux.
Build the creamy base: Slowly pour in the heavy cream while whisking. Bring to a gentle simmer and let it cook for 3–4 minutes until slightly thickened. Stir in Parmesan cheese until fully melted. Season with salt, pepper, and a tiny pinch of nutmeg if using.
Combine: Add the cooked rotini to the sauce, tossing to coat well. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up.
Finish and serve: Nestle the seared chicken on top of the pasta and spoon some extra sauce over the top. Garnish with chopped parsley and serve warm.
Nutritional Information:
Prep Time: 15 minu