I’ve always had a soft spot for creamy pasta dishes, and when garlic butter chicken enters the mix—it’s game over. This Creamy Garlic Butter Chicken and Rotini recipe came to life one busy weeknight when I needed something hearty, fast, and indulgently satisfying. The chicken is seasoned and seared to golden perfection, and the rotini is smothered in a luscious, cheesy garlic butter sauce that clings to every twist of pasta. It’s the kind of meal that makes you pause after the first bite and say, “Okay, wow.”

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What I love about this dish is how it balances comfort and flavor without being overly complicated. The chicken comes out juicy with just the right amount of crust from the sear, while the creamy sauce for the pasta is smooth and rich without being heavy. Whether you’re feeding your family or making something impressive for a casual dinner with friends, this is the kind of recipe that will make it onto your regular rotation in no time.

Why You’ll Love This Creamy Garlic Butter Chicken and Rotini Recipe

Big on flavor: Garlic butter and perfectly seasoned chicken bring bold, savory notes.
Creamy without being too heavy: The sauce is indulgent, but it won’t weigh you down.
Quick and easy: On the table in under 45 minutes from start to finish.
Family-friendly: Even picky eaters can’t resist the cheesy rotini.
Great leftovers: Reheats beautifully for lunch the next day.
Customizable: Easy to tweak with veggies, different pasta shapes, or alternative proteins.

What Kind of Chicken Should I Use?

For this Creamy Garlic Butter Chicken and Rotini, I prefer using boneless, skinless chicken breasts because they cook quickly and develop a beautiful sear when seasoned well. However, boneless thighs are also an excellent choice if you’re after extra juiciness and a slightly richer flavor. You can even use a mix of both if that’s what you have on hand.

If you’re in a rush, pre-cooked rotisserie chicken is a lifesaver—just shred it and fold it into the creamy rotini at the end. The key is making sure the chicken pairs well with the garlic butter sauce, which means going easy on any competing seasonings.

Options for Substitutions

This dish is super flexible, which is one reason it’s such a staple in my kitchen. Here are some easy and tasty substitution ideas:

Chicken → Swap with shrimp, turkey breast, or even crispy tofu for a meatless option.
Rotini Pasta → Use penne, rigatoni, or even fettuccine. Anything that holds sauce well works beautifully.
Heavy Cream → Half-and-half or full-fat coconut milk will give you that creamy texture with a slightly different flavor profile.
Cheese → While sharp cheddar and mozzarella are a winning combo, feel free to try parmesan, gouda, or Monterey jack.
Butter → Substitute with olive oil if needed, but butter really brings the flavor.
Fresh Garlic → Garlic powder will work in a pinch, but fresh gives the best flavor.
Parsley Garnish → Fresh basil or chives can add a nice twist.

Ingredients for This Creamy Garlic Butter Chicken and Rotini Recipe

Each ingredient in this recipe plays a key role in building flavor, texture, and comfort. Here’s what you’ll need and why:

Chicken Breasts
Lean, tender, and perfect for searing—these are the star protein of the dish. They soak up the garlic butter seasoning beautifully.

Rotini Pasta
Its spiral shape holds onto every bit of that creamy, cheesy sauce, giving you flavor in every bite.

Butter
The foundation of the garlic butter sauce—rich, savory, and essential for that silky texture.

Garlic (freshly minced)
Fragrant and bold, garlic is what brings the sauce to life. It’s the backbone of this dish’s signature flavor.

Heavy Cream
Gives the sauce its luscious, smooth texture without needing a roux. It’s thick, dreamy, and indulgent.

Shredded Cheddar Cheese
Adds a sharp, creamy bite to the sauce and melts perfectly into the pasta.

Mozzarella Cheese
For that gooey, stretchy element—it balances out the cheddar with its mild, melty richness.

Olive Oil
Used to sear the chicken and keep it juicy while creating a flavorful crust.

Salt & Black Pepper
Simple, but essential. These seasonings enhance every component from the chicken to the sauce.

Italian Seasoning
Adds depth with a blend of herbs—oregano, basil, thyme—all perfectly suited to the garlic butter profile.

Fresh Parsley
Sprinkled over the final dish for color and a pop of freshness to cut through the richness.

Step 1: Season and Sear the Chicken

Start by patting the chicken breasts dry with a paper towel—this helps them sear better. Rub them generously with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat, then add the chicken. Cook for about 6–7 minutes per side until golden brown and cooked through. Remove the chicken and let it rest on a cutting board while you prepare the rest.

Step 2: Boil the Rotini

While the chicken is cooking, bring a large pot of salted water to a boil. Add the rotini and cook according to the package instructions until al dente. Drain and set aside, reserving ½ cup of the pasta water just in case you need to loosen the sauce later.

Step 3: Make the Garlic Butter Sauce

In the same skillet used for the chicken, reduce the heat to medium and add butter. Once melted, stir in the minced garlic and let it cook for about 1 minute until fragrant—don’t let it brown. Pour in the heavy cream and stir, letting it gently simmer for about 3–4 minutes.

Step 4: Add the Cheese

Lower the heat and gradually stir in the shredded cheddar and mozzarella. Continue stirring until the cheese is completely melted and the sauce is smooth. If it feels too thick, add a splash of the reserved pasta water until it reaches your desired consistency.

Step 5: Combine Pasta and Sauce

Add the cooked rotini to the sauce and toss to coat every twist and curve with the creamy garlic cheese sauce. Let it sit over low heat for another minute so everything marries together beautifully.

Step 6: Slice and Serve the Chicken

Slice the rested chicken breasts into thick strips or chunks. Plate the creamy rotini on a serving dish and top (or serve alongside) the juicy garlic butter chicken. Sprinkle with fresh parsley for a pop of color.

How Long to Cook the Creamy Garlic Butter Chicken and Rotini

Timing is key for getting the perfect balance of juicy chicken and creamy pasta. Here’s the breakdown:

Chicken: Sear for 6–7 minutes per side over medium-high heat. Internal temperature should hit 165°F (74°C).
Pasta: Boil rotini for about 8–10 minutes, or just until al dente. Overcooked pasta won’t hold the sauce as well.
Sauce: Simmer the garlic butter and cream for 3–4 minutes, then melt in the cheese over low heat—don’t rush this part.

In total, you’re looking at 30 to 40 minutes from start to finish, depending on your multitasking speed.

Tips for Perfect Creamy Garlic Butter Chicken and Rotini

Pound thick chicken breasts slightly to even thickness before cooking. This ensures they cook evenly and stay juicy.
Use freshly shredded cheese—pre-shredded can have anti-caking agents that prevent smooth melting.
Don’t overcook the garlic. Just a minute is all it needs—burnt garlic can overpower the whole dish.
Reserve pasta water. Just a splash can help emulsify the sauce and adjust the texture.
Let the chicken rest before slicing—this keeps it juicy and flavorful.
Taste as you go. Adjust salt, pepper, or seasoning in the sauce before adding the pasta.
Use a nonstick or cast iron skillet for the best chicken sear and easy sauce cleanup.

Watch Out for These Mistakes While Cooking

Even simple recipes can go sideways if you’re not paying attention to the little things. Here’s what to avoid when making Creamy Garlic Butter Chicken and Rotini:

Overcooking the Chicken: Dry chicken is the fastest way to ruin this dish. Use a meat thermometer if you’re unsure—it should read 165°F (74°C).
Burning the Garlic: Garlic cooks fast. If your pan is too hot, it can turn bitter in seconds. Medium heat is your friend here.
Skipping the Pasta Water: Don’t toss all the pasta water—it’s liquid gold for adjusting the sauce texture.
Adding Cheese Too Fast: Dumping cheese into a hot sauce all at once can make it clump. Stir it in gradually over low heat.
Using Cold Cheese or Cream: Let them sit at room temp for a few minutes before adding so they blend smoothly into the sauce.
Not Letting the Chicken Rest: Slicing too soon will cause all the juices to run out. Give it a few minutes to seal in that flavor.

What to Serve With Creamy Garlic Butter Chicken and Rotini?

To round out this creamy, garlicky main dish, these sides and accompaniments add balance and variety:

Simple Arugula Salad

A peppery, lemon-dressed arugula salad cuts through the richness of the sauce perfectly.

Warm Garlic Bread

Double down on the garlic and mop up every bit of sauce with crispy, buttery bread.

Steamed Broccoli

The crunch and bright flavor of broccoli pairs beautifully with the creamy pasta.

Roasted Cherry Tomatoes

Sweet, blistered tomatoes add acidity and a pop of color to the plate.

A Glass of Chardonnay

Creamy pasta + a slightly oaky white wine = absolute magic.

Sautéed Mushrooms

Earthy mushrooms cooked in butter complement the garlic tones in the dish.

Marinated Olives

For a little briny contrast, a small bowl of olives on the table adds something unexpected but welcome.

Sparkling Lemon Water

Simple, citrusy, and refreshing—perfect to cleanse the palate between bites.

Storage Instructions

One of the best things about Creamy Garlic Butter Chicken and Rotini is how well it holds up as leftovers—perfect for lunch the next day or a quick reheat-and-eat dinner.

Refrigerator: Store any leftovers in an airtight container for up to 4 days. Keep the chicken and pasta together, or separate if you want to reheat them differently.
Freezer: You can freeze it, but the creamy sauce may separate a bit upon thawing. If freezing, let it cool completely, then transfer to a freezer-safe container and store for up to 2 months. Reheat slowly on the stove while stirring to bring the sauce back together.
Reheating Tips: Add a splash of cream or milk when reheating on the stovetop to loosen the sauce. Microwave in short intervals, stirring in between, for best results.

Estimated Nutrition (Per Serving – based on 4 servings)

Calories: ~640 kcal
Protein: 39g
Carbohydrates: 45g
Fat: 34g
Saturated Fat: 17g
Unsaturated Fat: 14g
Trans Fat: 0.5g
Cholesterol: 145mg
Sodium: 510mg
Fiber: 2g
Sugar: 3g
Serving Size: 1 heaping bowl (roughly 1½ cups)
Category: Dinner / Comfort Food
Diet: Not suitable for vegan or dairy-free diets, but can be adapted for gluten-free with pasta swaps

Frequently Asked Questions

What can I use instead of heavy cream?

If you want something lighter, half-and-half works well. For a dairy-free version, full-fat coconut milk is a solid alternative—but it will slightly alter the flavor.

Can I use pre-cooked chicken?

Absolutely! Rotisserie chicken or leftover grilled chicken works great. Just add it during the final toss with the pasta and sauce to warm it through.

Can I make this gluten-free?

Yes! Swap the rotini for your favorite gluten-free pasta. Be sure to check labels on cheese and seasonings to avoid hidden gluten.

How do I prevent the cheese from clumping in the sauce?

Make sure the sauce is on low heat and add cheese gradually. Stir constantly and don’t rush—smoothness takes a minute!

Can I add vegetables to the dish?

Definitely. Spinach, mushrooms, cherry tomatoes, or peas are all great add-ins. Sauté or steam them separately and mix them in before serving.

Is this kid-friendly?

Yes! The creamy texture and mild garlic flavor are usually a big hit with kids. If needed, reduce the garlic slightly to make it more subtle.

Can I make this ahead of time?

Yes, it reheats very well. Make the dish completely, let it cool, and store it in the fridge. Reheat with a splash of cream or milk to refresh the sauce.

Can I double this recipe?

Totally. Just use a larger skillet or pot to handle the extra volume, and give the chicken plenty of space to sear.

Conclusion

This Creamy Garlic Butter Chicken and Rotini is comfort food done right—simple enough for a weeknight, yet indulgent enough to impress. The juicy seared chicken, the velvety garlic cream sauce, and the perfectly cooked rotini all come together in a bowl of pure satisfaction. What I love most is how flexible and forgiving the recipe is—easy to tweak, impossible to mess up, and always a crowd-pleaser. If you’re looking for your next go-to pasta dinner, this is it.