Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce
A comforting dish featuring chicken and rotini pasta coated in a luscious garlic butter and Parmesan sauce, perfect for busy weeknights or gatherings.
Ingredients
Main Ingredients
- 1 lb Chicken Breast, boneless and skinless Feel free to use thighs for more flavor!
- 8 oz Rotini Pasta You can use penne or fusilli if preferred.
- 4 tbsp Butter Unsalted for control over salt levels.
- 4 cloves Garlic, minced Freshly minced to impart warm, aromatic essence.
- 1 cup Heavy Cream Substitute with half-and-half for a lighter option.
- 1 cup Parmesan Cheese, grated Freshly grated for best flavor.
- 2 cups Spinach, fresh Frozen spinach works too; just squeeze out excess water.
- Salt and Pepper To taste, because everything needs a little seasoning!
Instructions
Cooking the Pasta
- Cook the rotini pasta according to package instructions until al dente. Drain and set aside, saving a cup of the pasta water.
Cooking the Chicken
- In a large skillet, melt the butter over medium heat. Once it starts to bubble, add the minced garlic and sizzle for about a minute until fragrant.
- Add the chicken breast and season with salt and pepper. Cook for about 5-7 minutes on each side until golden and cooked through. Remove from the pan and let it rest before slicing.
Preparing the Sauce
- In the same pan, pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese, letting it melt into a creamy consistency.
- Toss in the fresh spinach, allowing it to wilt.
Combining Ingredients
- Add the cooked rotini, ensuring every piece is coated with the sauce. If the sauce is too thick, stir in reserved pasta water gradually until desired consistency is reached.
- Slice the chicken and nestle it atop the creamy rotini. Serve immediately, garnished with extra Parmesan and a sprinkle of freshly cracked pepper.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. This dish freezes beautifully for about a month. Thaw overnight in the fridge, then reheat gently in the microwave or on the stove, adding a splash of cream to revive the sauce's creaminess.