Garlic Butter Chicken Rotini: A Delicious and Easy Recipe

Garlic Butter Chicken Rotini: Prepare to be amazed by this incredibly flavorful and surprisingly simple pasta dish that will become a weeknight staple! Imagine tender, juicy chicken and perfectly cooked rotini pasta, all coated in a luscious, garlicky butter sauce that’s so good, you’ll want to lick the plate clean.

While the exact origins of Garlic Butter Chicken Rotini are a bit hazy, its appeal is undeniable. It’s a modern comfort food classic, drawing inspiration from Italian-American cuisine, where simple, satisfying dishes reign supreme. Think of it as a delicious cousin to fettuccine alfredo, but with the added protein of chicken and the fun, twirly shape of rotini pasta.

What makes this dish so beloved? It’s the perfect combination of flavors and textures. The garlic butter sauce is rich and savory, the chicken is tender and flavorful, and the rotini pasta provides a satisfying bite. Plus, it’s incredibly easy to make, making it ideal for busy weeknights when you need a quick and delicious meal on the table. It’s a guaranteed crowd-pleaser that even the pickiest eaters will enjoy. Get ready to experience a symphony of flavors with this amazing recipe!

this Recipe

Ingredients:

• For the Chicken:
• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• For the Garlic Butter Sauce:
• 1/2 cup (1 stick) unsalted butter
• 8 cloves garlic, minced
• 1/4 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio), optional
• 1/2 cup chicken broth
• 1/4 cup heavy cream
• 1/4 cup grated Parmesan cheese, plus more for serving
• 2 tablespoons chopped fresh parsley
• 1 tablespoon lemon juice
• Salt and freshly ground black pepper to taste
• For the Rotini:
• 1 lb rotini pasta
• Salt for pasta water

Preparing the Chicken:

1. Prepare the Chicken: In a medium bowl, combine the cubed chicken breasts with olive oil, garlic powder, onion powder, oregano, basil, red pepper flakes (if using), salt, and pepper. Toss well to ensure the chicken is evenly coated with the seasonings. I like to let this sit for about 15 minutes to allow the flavors to meld, but you can cook it immediately if you’re short on time.

Cooking the Chicken:

2. Cook the Chicken: Heat a large skillet over medium-high heat. Add the seasoned chicken to the skillet in a single layer, being careful not to overcrowd the pan. If necessary, cook the chicken in batches. Cook for about 5-7 minutes, or until the chicken is cooked through and lightly browned on all sides. Make sure the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and set aside. Don’t worry about cleaning the skillet yet; we’ll use those flavorful bits for the sauce!

Making the Garlic Butter Sauce:

3. Melt the Butter: In the same skillet you used to cook the chicken, melt the butter over medium heat. Be careful not to burn the butter.
4. Sauté the Garlic: Add the minced garlic to the melted butter and sauté for about 1-2 minutes, or until fragrant. Keep a close eye on the garlic, as it can burn easily. Burnt garlic will make the sauce bitter, and we definitely don’t want that!
5. Deglaze the Pan (Optional): If using white wine, pour it into the skillet and scrape up any browned bits from the bottom of the pan. This process, called deglazing, adds a ton of flavor to the sauce. Let the wine simmer for about 2-3 minutes, or until it has reduced slightly. If you’re not using wine, you can skip this step.
6. Add Chicken Broth and Cream: Pour in the chicken broth and heavy cream. Stir to combine. Bring the sauce to a simmer and let it cook for about 5-7 minutes, or until it has thickened slightly.
7. Stir in Parmesan Cheese: Reduce the heat to low and stir in the Parmesan cheese until it is melted and the sauce is smooth.
8. Add Parsley and Lemon Juice: Stir in the chopped fresh parsley and lemon juice. Season with salt and pepper to taste. The lemon juice adds a bright, tangy flavor that really complements the richness of the sauce.

Cooking the Rotini:

9. Cook the Pasta: While the sauce is simmering, cook the rotini pasta according to package directions. Be sure to salt the pasta water generously; this is your only chance to season the pasta itself. Cook the pasta until it is al dente, meaning it is firm to the bite.
10. Reserve Pasta Water: Before draining the pasta, reserve about 1 cup of the pasta water. This starchy water is a secret weapon for creating a creamy, emulsified sauce.
11. Drain the Pasta: Drain the pasta in a colander.

Combining and Serving:

12. Combine Pasta and Sauce: Add the drained pasta to the skillet with the garlic butter sauce. Toss to coat the pasta evenly with the sauce. If the sauce is too thick, add a little of the reserved pasta water, one tablespoon at a time, until it reaches your desired consistency.
13. Add the Chicken: Add the cooked chicken back to the skillet and toss to combine with the pasta and sauce.
14. Serve: Serve the Garlic Butter Chicken Rotini immediately. Garnish with extra grated Parmesan cheese and chopped fresh parsley, if desired. I also like to add a sprinkle of red pepper flakes for a little extra heat.

Tips and Variations:

• Vegetables: Feel free to add vegetables to this dish. Some great options include broccoli florets, asparagus spears, spinach, or sun-dried tomatoes. Add the vegetables to the skillet along with the garlic and sauté until tender-crisp.
• Spicy: If you like a little heat, add more red pepper flakes to the chicken or the sauce. You can also use a pinch of cayenne pepper.
• Herbs: Experiment with different herbs. Fresh thyme, rosemary, or sage would all be delicious in this dish.
• Cheese: You can use other types of cheese in the sauce, such as Pecorino Romano or Asiago.
• Wine: If you don’t have white wine on hand, you can substitute it with more chicken broth or a splash of lemon juice.
• Chicken Thighs: You can use boneless, skinless chicken thighs instead of chicken breasts. Chicken thighs are more flavorful and tend to stay more moist during cooking.
• Gluten-Free: To make this dish gluten-free, use gluten-free rotini pasta.
• Make Ahead: You can prepare the garlic butter sauce ahead of time and store it in the refrigerator for up to 3 days. Reheat the sauce before adding the pasta and chicken.

Serving Suggestions:

• Serve with a side salad or steamed vegetables.
• Crusty bread for soaking up the delicious sauce.
• A glass of crisp white wine.

Storage Instructions:

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat in the microwave or in a skillet over medium heat. Add a little chicken broth or water if the pasta seems dry.

Nutritional Information (Approximate):

• Calories: 650-750 per serving (depending on portion size and ingredients used)
• Protein: 40-50g
• Fat: 30-40g
• Carbohydrates: 50-60g

This Garlic Butter Chicken Rotini is a family favorite in my house, and I hope it becomes one in yours too! The creamy, garlicky sauce combined with the tender chicken and perfectly cooked pasta is simply irresistible. Enjoy!

Conclusion:

This Garlic Butter Chicken Rotini isn’t just another pasta dish; it’s a weeknight winner, a comfort food champion, and a flavor explosion all rolled into one. From the satisfying twirl of the rotini to the succulent, garlic-infused chicken and the rich, buttery sauce, every bite is a testament to simple ingredients transformed into something truly special. I genuinely believe this recipe deserves a spot in your regular rotation, and here’s why: it’s quick, it’s easy, and it’s unbelievably delicious.

But don’t just take my word for it! The beauty of this recipe lies in its versatility. Feel free to experiment and make it your own. Looking for a little extra heat? Add a pinch of red pepper flakes to the sauce. Want to sneak in some veggies? Sauté some spinach, mushrooms, or bell peppers along with the garlic. For a creamier sauce, stir in a dollop of mascarpone cheese or heavy cream at the end. And if you’re feeling adventurous, try swapping out the rotini for another pasta shape like penne, farfalle, or even linguine. The possibilities are endless!

Serving Suggestions: This Garlic Butter Chicken Rotini is fantastic on its own, but it also pairs beautifully with a simple side salad and some crusty bread for soaking up all that delicious sauce. For a more complete meal, consider adding a side of roasted asparagus or steamed broccoli. And for a touch of elegance, garnish with a sprinkle of fresh parsley or grated Parmesan cheese. It’s also great for meal prepping! Just portion it out into containers and store it in the refrigerator for a quick and easy lunch or dinner throughout the week.

I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s the kind of dish that brings people together, that makes even the busiest weeknight feel a little bit more special. The aroma alone, as the garlic and butter sizzle in the pan, is enough to make your mouth water. And the taste? Pure bliss.

So, what are you waiting for? Gather your ingredients, put on your apron, and get ready to create some magic in the kitchen. I promise you, this Garlic Butter Chicken Rotini will not disappoint. It’s a guaranteed crowd-pleaser, a family favorite, and a recipe you’ll turn to again and again.

I’m so excited for you to try this recipe and experience the joy of creating something delicious. Once you’ve given it a whirl, I’d love to hear about your experience! Did you make any variations? What did you think of the flavor? Share your photos and comments below – I can’t wait to see your culinary creations! Happy cooking! Let me know if you have any questions, and I’ll do my best to help. Enjoy!