A creamy, comforting chicken pasta dish featuring garlic butter-seared chicken and rotini coated in a luscious parmesan sauce.

2 large chicken breasts or thighs, boneless and skinless

8 oz rotini pasta

4 cloves garlic, freshly minced

4 tbsp butter

1 cup heavy cream

1 cup parmesan cheese, freshly grated

1 tsp Italian seasoning

½ tsp salt

½ tsp black pepper

2 tbsp fresh parsley, chopped (optional)

1. Season chicken with salt, pepper, and Italian seasoning. Sear in butter until golden and cooked through. Set aside.

2. Boil rotini in salted water until al dente. Reserve ½ cup pasta water, then drain.

3. In the same skillet, sauté garlic in butter until fragrant.

4. Pour in heavy cream and bring to a gentle simmer. Stir in parmesan until melted and smooth. Thin with pasta water if needed.

5. Toss drained rotini into the sauce and stir to coat.

6. Slice chicken and serve beside the pasta. Garnish with parsley.

Don’t skip the pasta water — it helps emulsify the sauce beautifully.

Use freshly grated parmesan for a smoother texture; pre-shredded often clumps.

Let the chicken rest for a few minutes before slicing to lock in the juices.

Keywords: creamy garlic chicken pasta, parmesan chicken pasta, rotini with cream sauce