Description
This one-pot garlic butter chicken rotini with parmesan cream is a rich and comforting meal. Tender chicken and rotini pasta are tossed in a savory garlic butter parmesan sauce, all made in a single pot for easy cleanup.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 1/2 pounds boneless skinless chicken breasts, cut into bite-size pieces
- Salt and freshly ground black pepper
- 3 tablespoons butter
- 4 cloves garlic, minced
- 3 cups chicken broth
- 1 cup heavy cream
- 8 ounces rotini pasta
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon red pepper flakes (optional)
- 2 tablespoons chopped fresh parsley
Instructions
- Heat olive oil in a large pot over medium-high heat. Season chicken with salt and pepper, then add to the pot. Cook until golden and cooked through, about 5-7 minutes. Remove chicken and set aside.
- Reduce heat to medium. Add butter and garlic to the pot. Cook for 1 minute until fragrant.
- Pour in chicken broth and heavy cream. Scrape any browned bits from the bottom. Bring to a simmer.
- Add rotini pasta. Cook, stirring occasionally, according to package directions until al dente, about 10-12 minutes.
- Stir in Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
- Return chicken to the pot. Stir in red pepper flakes and parsley. Simmer for 2 minutes until heated through. Serve immediately.
Notes
For a thicker sauce, let the pasta rest for a few minutes before serving. Use freshly grated Parmesan for the best melt and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Main Course
- Cuisine: American
Nutrition
- Calories: 680 kcal
- Sugar: 4 g
- Fat: 38 g
- Carbohydrates: 45 g
- Protein: 42 g