Creamy Garlic Butter Chicken and Rotini – Chicken Stirfry Easy Recipe
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.
Servings: 4 servings
Ingredients
- 1 lb boneless skinless chicken breasts, cut into bite-size pieces
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 5 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- 10 oz rotini pasta, cooked al dente
- Chopped parsley, for garnish
Instructions
- Season the chicken with salt, pepper, and Italian seasoning.
- In a large skillet over medium-high heat, heat olive oil and cook the chicken until browned and cooked through. Remove from skillet and set aside.
- In the same skillet, melt butter and sauté the garlic and red pepper flakes until fragrant.
- Pour in the chicken broth and bring to a simmer.
- Add heavy cream and parmesan cheese. Stir until the cheese is melted and the sauce is smooth.
- Return the cooked chicken to the pan and let everything simmer for a few more minutes.
- Add cooked rotini and toss until well coated in the sauce.
- Garnish with parsley and serve warm.