Creamy garlic butter chicken with rotini is one of those dishes that feels like a warm hug on a busy weeknight. It’s easy to make, packed with rich flavors, and makes everyone at the table stop mid-bite just to say, ‘Mmm, this is good.’ I love how the rotini captures all that velvety parmesan sauce in its little spirals—like it was meant to be smothered in buttery, garlicky goodness. And let’s not forget the chicken—juicy, tender, and seared to golden perfection. It’s like every bite is a tiny victory over the chaos of the day. Whether you’re feeding your always-hungry kids, cooking for date night, or just treating yourself (which you should do more often), this is the kind of recipe that saves you time and delivers comfort. And hey, if you’re anything like me, you’ll be licking the spoon before it hits the sink.

1) Key Takeaways
2) Easy Creamy Garlic Butter Chicken and Rotini Recipe
3) Ingredients for Creamy Garlic Butter Chicken and Rotini
4) How to Make Creamy Garlic Butter Chicken and Rotini
5) Tips for Making Creamy Garlic Butter Chicken and Rotini
6) Making Creamy Garlic Butter Chicken and Rotini Ahead of Time
7) Storing Leftover Creamy Garlic Butter Chicken and Rotini
8) Try these Chicken recipes next!
9) Creamy Garlic Butter Chicken and Rotini
10) Nutrition

1) Key Takeaways

This creamy garlic butter chicken and rotini recipe brings comfort and flavor to the table in under 30 minutes.
The sauce is rich, cheesy, and clings to every spiral of the rotini pasta.
You can prep this meal ahead and it stores beautifully for days.
The chicken is juicy and browned just enough to build flavor fast.

2) Easy Creamy Garlic Butter Chicken and Rotini Recipe

Some nights, all I want is something that feels like a big hug in a bowl. This creamy garlic butter chicken and rotini does that and more. The sauce starts with butter and garlic — can we agree that’s already a win? Add chicken and parmesan, and now we’re talking comfort on a whole new level. The best part? You don’t need anything fancy. Just honest, simple food done right.

This chicken stirfry easy recipe brings out the magic in everyday ingredients. The rotini holds that sauce like it was made for it, and the browned chicken brings a depth you didn’t know Tuesday night needed. I’ve made this on nights I had no plan and nothing thawed — and still won over the dinner table. Every bite carries buttery, garlicky joy with just enough spice to keep things interesting.

Whether you’re feeding a crowd or just cooking for yourself and saving leftovers (which, trust me, you’ll love), this one’s a keeper. Bonus points if you’ve got crusty bread nearby to mop up the sauce. Because not one drop should go to waste.

3) Ingredients for Creamy Garlic Butter Chicken and Rotini

Chicken Breasts: Boneless and skinless, these cook quickly and soak up all the garlicky goodness. Cut them into bite-sized chunks so every piece gets coated in that sauce.

Olive Oil: A quick sear in olive oil adds a bit of crisp and starts building the flavor right away. Use just enough to coat the pan.

Butter: Unsalted is best so you can control the salt later. This is what makes the sauce velvety smooth.

Garlic: Freshly minced garlic turns golden in the butter and makes your kitchen smell like heaven.

Red Pepper Flakes: Just a pinch gives the dish a little background heat. Totally optional, but I never skip it.

Italian Seasoning: A shortcut blend that brings herbs like oregano, basil, and thyme to the party.

Salt and Pepper: Season like you mean it. A little extra pinch before and after cooking brings it all together.

Chicken Broth: It adds a savory backbone to the sauce. Use low sodium if you’re watching the salt.

Heavy Cream: This thickens the sauce and gives it that luxurious texture. No shortcuts here, just the real thing.

Parmesan Cheese: Freshly grated is key. It melts into the sauce and makes it taste like you’ve been stirring it for hours.

Rotini Pasta: Those little spirals trap every bit of creamy goodness. Don’t swap it unless you have to.

Parsley: Fresh, chopped, and sprinkled on top. It’s the finish line that adds a pop of color and freshness.

4) How to Make Creamy Garlic Butter Chicken and Rotini

Step 1. Cut your chicken into bite-size pieces and season with salt, pepper, and Italian seasoning. Let it sit a minute while your skillet heats up.

Step 2. In a large skillet over medium-high, heat the olive oil and cook the chicken until golden and cooked through. Then set it aside on a plate.

Step 3. Melt butter in the same skillet, add garlic and red pepper flakes, and sauté just until fragrant. This is where the magic starts.

Step 4. Pour in the chicken broth and let it bubble a bit. This pulls up the bits from the bottom of the pan.

Step 5. Stir in the cream and parmesan, and keep stirring until it turns into a rich, silky sauce.

Step 6. Return the chicken to the skillet. Let it simmer gently while your pasta finishes cooking.

Step 7. Add the cooked rotini to the skillet and toss everything together until every twist is coated.

Step 8. Garnish with parsley and serve hot. Try not to eat it straight out of the pan (or do — no judgment).

5) Tips for Making Creamy Garlic Butter Chicken and Rotini

Don’t overcook the chicken. We want juicy chunks, not dry cubes. Once it’s browned and no longer pink, it’s good to go.

Boil your pasta just until al dente. It’ll finish in the sauce and soak up that flavor better when it’s got a little bite left.

Use fresh garlic. The pre-minced jarred stuff just doesn’t give you the same flavor punch. Trust me on this one — it’s worth the extra chopping.

6) Making Creamy Garlic Butter Chicken and Rotini Ahead of Time

If you’re like me, cooking ahead means winning half the battle. This dish holds up well in the fridge. I like to make the sauce and pasta in advance, then heat and combine them when I’m ready to eat.

For the best flavor, keep the rotini separate until you’re reheating. That way it doesn’t soak up too much sauce and get soft. Just warm the sauce, toss in the pasta, and you’re back in business.

Reheat gently over low heat and stir often. If it thickens too much, a splash of broth or cream will bring it right back to life.

7) Storing Leftover Creamy Garlic Butter Chicken and Rotini

Pop any leftovers into an airtight container and keep them in the fridge. They’ll stay good for three to four days.

When it’s time to reheat, warm it on the stove or in the microwave, adding a splash of cream if the sauce needs loosening up. Stir halfway if you’re microwaving.

This chicken stirfry easy recipe makes excellent lunch leftovers, too. Toss in a few veggies or spinach for a fresh twist.

8) Try these Chicken recipes next!

9) Creamy Garlic Butter Chicken and Rotini