Velvety Garlic Butter Chicken

This velvety garlic butter chicken with parmesan rotini is the ultimate comfort food that transforms simple ingredients into a restaurant-worthy meal. The creamy sauce coats each piece of chicken and pasta perfectly, creating a dish that feels indulgent yet comes together quickly for weeknight dinners.

I first made this dish when I needed something impressive for unexpected dinner guests. The kitchen filled with the most amazing garlic butter aroma, and everyone requested the recipe before they even finished their plates.

Ingredients

• Boneless skinless chicken breasts provides lean protein that stays tender when cut into bite sized pieces
• Olive oil perfect for searing the chicken without burning at medium heat
• Butter creates the velvety base for our sauce and adds rich flavor
• Fresh garlic cloves much more aromatic than the jarred variety look for firm bulbs with tight skin
• Heavy cream gives the sauce its luxurious texture use full fat for best results
• Parmesan cheese adds savory depth and thickens the sauce naturally choose freshly grated over pre packaged
• Rotini pasta the spirals perfectly capture the creamy sauce in every bite
• Chicken broth adds depth to the sauce while keeping it pourable
• Garlic and onion powder seasons the chicken thoroughly without burning like fresh garlic might
• Fresh parsley adds a bright color contrast and fresh flavor at the end

Step-by-Step Instructions

Cook the pasta

Bring a large pot of generously salted water to a rolling boil. Add the rotini and cook until just al dente about 9 minutes or according to package directions. Remember to reserve about half a cup of pasta water before draining in case you need to thin the sauce later.

Season and cook the chicken

Cut the chicken into evenly sized pieces about 1 inch cubes to ensure they cook at the same rate. Season generously with salt pepper garlic powder and onion powder making sure all pieces are evenly coated. Heat olive oil in a large skillet until shimmering then add the chicken pieces without overcrowding. Let them develop a golden crust before stirring about 3 minutes per side.

Create the garlic butter base

After removing the cooked chicken melt butter in the same skillet to capture all those flavorful browned bits from the chicken. Add minced garlic and cook just until fragrant about 60 seconds. Watch carefully as garlic can burn quickly turning bitter.

Develop the sauce

Pour in chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan these contain incredible flavor. Add heavy cream and bring to a gentle simmer never a full boil which can cause the cream to separate. Let the sauce reduce slightly for 3 to 4 minutes until it coats the back of a spoon.

Add the cheese and combine

Sprinkle in the Parmesan cheese gradually while stirring constantly to prevent clumping. The heat should be low enough that the cheese melts smoothly into the sauce creating a silky texture. Return the chicken to the skillet along with the drained pasta and gently fold everything together until each piece is coated in the velvety sauce.

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The secret to this dish is the order of operations. I discovered that cooking the chicken first and then creating the sauce in the same pan infuses every element with incredible flavor. My husband claims he can tell the difference when I take shortcuts so I never skip this crucial step.

Make Ahead Options

This dish actually improves after sitting for a day as the flavors meld together in the refrigerator. To make ahead simply follow all steps but slightly undercook the pasta. Store in an airtight container for up to 3 days. When reheating add a splash of chicken broth or cream to refresh the sauce as it will thicken considerably in the refrigerator.

Perfect Pairings

The rich creaminess of this dish pairs beautifully with something bright and acidic. I serve it with a simple arugula salad dressed with lemon juice and olive oil which cuts through the richness perfectly. For a complete meal add garlic bread for sopping up any extra sauce everyone always fights over the last piece in my house.

Quick Substitutions

If you prefer a lighter version substitute half and half for the heavy cream though the sauce wont be quite as velvety. Any short pasta works wonderfully in place of rotini penne rigatoni or farfalle all capture the sauce nicely in their shapes. For a more complex flavor profile add a pinch of red pepper flakes or a tablespoon of Italian seasoning to the chicken before cooking.

Frequently Asked Questions

→ Can I use a different type of pasta?

Yes, you can use other pasta types like penne, fettuccine, or spaghetti. Adjust the cooking time to match the shape.

→ How can I make this dish lighter?

Substitute the heavy cream with half-and-half or a cream alternative, and consider using whole grain or vegetable-based pasta.

→ What can I use instead of Parmesan cheese?

Grated Pecorino Romano or Asiago are excellent substitutes that provide a similar salty flavor.

→ Can I make this dish ahead of time?

Yes, prepare the dish as instructed and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or broth if the sauce thickens.

→ Is there a way to add vegetables to this dish?

Absolutely! Sauté spinach, mushrooms, or steamed broccoli before combining the pasta and sauce for added nutrition and flavor.