Velvety Garlic Butter Chicken

When my crew wants a big comfort meal, I turn to this Creamy Garlic Butter Chicken every time. The rich sauce hugs the chicken and rotini, and it all cooks up in one pan, so cleanup is a snap. Plus, it's shockingly simple to make a dish that tastes like it came from your favorite eatery, even if you're wiped out after work.

The first time I made it was a last-minute dinner on a night we were out of groceries, and now my kids constantly ask for it. It's my trusty standby for when friends pop in on short notice.

Savory Ingredients

• Fresh parsley: Brings a burst of color and freshness on top, only if you've got some hanging around
• Rotini pasta: Those twists scoop up the sauce perfectly and keep their shape in creamy dishes
• Parmesan cheese: Nutty and salty, freshly grated for gooey goodness and bold taste
• Heavy cream: Gives you that thick, smooth texture—grab the freshest you can for the best flavor
• Chicken broth: Adds deep flavor—pick the low-sodium kind so you control the salt
• Fresh garlic: Don’t skip it—it should be firm and fragrant for bold flavor
• Butter: Gets things silky—European-style adds a bit of extra lushness if you have it
• Garlic powder and onion powder: Fast way to layer in savory flavor and season in a hurry
• Salt and black pepper: Use freshly cracked for the best punch of taste
• Boneless skinless chicken breasts: Easy to chop and always juicy, just double-check they don't have any strange smell or are mushy
• Olive oil: Helps get that golden edge on the chicken and stops sticking—the good stuff makes it tastier

Easy How-To Guide

Finish with Heat and Dish Up:

Simmer everything together for another couple of minutes, just till it's nicely hot and the flavors blend. Sprinkle parsley on if you've got it and dig in right away for the best creamy bite.

Mix It All In:

Pop the chicken you set aside back into the pan, then add your cooked rotini. Grab some tongs or a giant spoon and get everything coated with that sauce.

Stir in the Cheese:

Now throw in your grated Parmesan. Keep stirring until it melts all the way so the sauce looks shiny and crazy creamy.

Make That Sauce Creamy:

Pour in the chicken broth, scraping up all those browned pieces stuck on the pan for max flavor. Next goes in the cream—keep things on medium-low and let it bubble for about three minutes till you notice it thickening up.

Sizzle the Garlic:

Without washing the skillet, toss in the butter and let it melt. Add in your chopped garlic and let it sizzle just until it smells delicious—don’t let it get brown.

Cook the Chicken:

Put a big pan on medium heat with olive oil. Drop in the seasoned chicken, spread it out, and leave it for about three minutes—don’t touch it! Then stir and cook three more minutes or so, just till it's not pink. Scoop it out and put it by the stove.

Season the Chicken:

Chop the chicken into chunks and pat dry with some paper towels so your seasoning doesn’t slide off. Toss them in a bowl with the salt, pepper, garlic, and onion powder till every piece gets some love.

Boil the Pasta:

Get your rotini swimming in boiling salted water. Give it eight minutes tops. You want a little bite—nothing mushy! Once done, drain and pop to the side.

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Fresh garlic is my top pick every time—it makes the whole kitchen smell so good as it sizzles away. Whenever my kiddo helps me mince it, we nibble a tiny bit as a sneak peek that dinner’s close and we can hardly wait.

Save Leftovers

Stash extra portions in a sealed container and stick them in the fridge for up to three days. The pasta loves to soak up sauce, so when you reheat, splash in some milk or broth to smooth things out. Warm it gently on the stove or zap in the microwave a bit at a time to keep it from drying out.

Easy Swaps

Chicken thighs can totally take the place of breasts if you want juicier meat, and you can grab penne or fusilli instead of rotini. For less richness, go half and half instead of all cream. No Parmesan? Pecorino or a sharp cheddar will give you a surprising twist and bold flavor.

How to Serve

I like to add a fresh salad or roast up some veggies on the side for extra color and crunch. Don’t skip a hunk of crunchy garlic bread—it’s perfect for mopping up sauce. For something special, sprinkle a bit of lemon zest or drizzle with nice olive oil at the end.

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If you need a little happiness on a busy night, this creamy dish always hits the spot with its rich sauce and cozy vibes.

Frequently Asked Questions

→ Can I use a different pasta shape?

Sure thing. Rotini works great to catch the sauce, but you can grab penne, fusilli, or even fettuccine if that's what you have.

→ How do I keep the sauce creamy?

Keep the heat nice and low after pouring in the cream and cheese, and just keep stirring. That way, the sauce stays smooth instead of splitting.

→ Is it possible to substitute chicken breast?

Yup, use boneless thighs for an extra juicy bite. Just use about the same amount for a richer taste.

→ Can I make it ahead of time?

You totally can. Just rewarm it gently and splash in a little broth or cream so it goes back to being silky.

→ What garnishes work well?

Chop up fresh parsley for a pop of green, or swap in basil or crack some black pepper on top for more flavor.