Velvety Garlic Butter Chicken

This velvety garlic butter chicken with rotini pasta has been my kitchen salvation on countless busy weeknights. The creamy sauce wraps around each bite of tender chicken and pasta, creating a restaurant-worthy meal that comes together in under 30 minutes.

The first time I made this was during a particularly chaotic Tuesday when I needed something quick but satisfying. My family immediately requested it be added to our regular rotation, and it's now our go-to comfort meal when we need something reliably delicious.

• Boneless chicken breasts cut into small bites creates perfect portion sizes and cooks quickly
• Rotini pasta works beautifully with the sauce clinging to every spiral
• Butter forms the luxurious base of our sauce giving it that velvety texture
• Olive oil helps prevent the butter from burning while searing the chicken
• Fresh garlic cloves provide aromatic depth that powdered versions simply cannot match
• Garlic powder and onion powder add layered flavor that permeates the chicken
• Heavy cream creates the silky smooth sauce texture without curdling
• Chicken broth adds savory depth while thinning the cream to perfect consistency
• Parmesan cheese thickens the sauce while adding nutty complexity
• Fresh parsley brightens the rich dish with color and freshness

How To Make Velvety Garlic Butter Chicken

Cook the pasta

Boil your rotini in generously salted water according to package directions until al dente. The salt in the water seasons the pasta from within. Be sure to reserve about 1/4 cup of pasta water before draining in case your sauce needs thinning later.

Season and prepare chicken

Sprinkle your chicken chunks thoroughly with salt, pepper, garlic powder and onion powder. Make sure each piece gets coated for even flavor distribution. The seasoning creates a flavorful crust when seared.

Sear the chicken

Heat your skillet over medium heat until you can feel warmth hovering above it. Add olive oil and swirl to coat the pan evenly. Add seasoned chicken pieces without overcrowding the pan. Let them develop a golden crust before turning, about 3-4 minutes per side. The chicken is done when it reaches 165°F internally and has no pink remaining.

Build the sauce base

Lower your heat to prevent scorching the garlic. Add butter and allow it to melt completely, swirling the pan. Add minced garlic and stir continuously for 30-45 seconds until fragrant but not browned. Browned garlic becomes bitter, so watch carefully.

Create the creamy sauce

Pour in chicken broth and heavy cream, stirring constantly to incorporate the garlic butter. Allow the mixture to come to a gentle simmer, adjusting heat as needed. Let it reduce for 3-5 minutes, stirring occasionally until it begins to thicken slightly and coats the back of a spoon.

Incorporate the cheese

Sprinkle in the grated Parmesan gradually while stirring continuously. This prevents clumping and ensures smooth incorporation. Continue stirring until the cheese fully melts and your sauce becomes velvety smooth.

Combine all elements

Return the cooked chicken and drained pasta to the skillet, gently folding everything together until each piece is coated in sauce. Allow the dish to simmer for 1-2 minutes so the pasta can absorb some sauce and flavors can meld together.

Serve with flourish

Keep the pan over low heat for a final minute to ensure everything is thoroughly heated. Garnish with freshly chopped parsley for a pop of color and fresh flavor before serving immediately in warmed bowls.

The garlic is truly the star of this dish. I discovered that using both fresh and powdered garlic creates layers of flavor that develop differently during cooking. My family knows dinner will be exceptional when that distinctive garlic aroma starts filling the kitchen.

Storage Tips

This dish keeps wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors actually continue to develop overnight, making next-day leftovers sometimes even better than the original meal. When reheating, add a splash of cream or chicken broth to revitalize the sauce as it tends to thicken considerably when chilled. Warm gently over medium-low heat or at 50% power in the microwave to prevent the sauce from breaking.

Smart Substitutions

This recipe welcomes adaptations based on what you have available. Chicken thighs can replace breasts for more flavor and moisture. Any short pasta shape works well though ridged varieties like penne or fusilli hold sauce better than smooth options. For a lighter version, substitute half and half for heavy cream though the sauce will be thinner. Plant-based alternatives include coconut cream for dairy-free needs, though it will introduce a subtle coconut flavor. Vegetarians can omit chicken entirely and add sautéed mushrooms for meaty texture.

Serving Suggestions

This creamy pasta dish pairs beautifully with simple sides that provide contrast. A crisp green salad dressed with lemon vinaigrette cuts through the richness perfectly. Roasted asparagus or broccoli also complement the creamy texture while adding nutritional balance. For a complete restaurant experience, serve with garlic bread for mopping up extra sauce. If entertaining, a chilled glass of unoaked Chardonnay or Pinot Grigio makes an excellent accompaniment, enhancing the creamy garlic flavors.

Recipe FAQs

→ Can I use a different type of pasta for this dish?

Absolutely! While rotini works wonderfully because its spirals catch the creamy sauce, you can substitute with penne, fettuccine, or even spaghetti. The key is to cook the pasta al dente since it will continue softening slightly when mixed with the hot sauce.

→ How can I make this dish lighter?

To create a lighter version, substitute half-and-half for the heavy cream, use low-fat Parmesan, and reduce the butter to 2 tablespoons. You can also increase the ratio of chicken broth to cream for less richness while maintaining flavor.

→ Can I add vegetables to this dish?

Yes! Spinach, mushrooms, peas, or asparagus make excellent additions. Add mushrooms when cooking the chicken, while quick-cooking vegetables like spinach or peas can be stirred in just before adding the pasta back to the sauce.

→ How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk or chicken broth to revive the sauce, as cream-based sauces tend to thicken when chilled. Heat gently on the stovetop or microwave until just warmed through.

→ Can I use chicken thighs instead of breasts?

Chicken thighs work beautifully in this dish and often provide more moisture and flavor. Boneless, skinless thighs can be substituted in equal weight amounts, though they might need 1-2 minutes longer to cook through completely.

→ What can I serve as a side dish?

This rich main dish pairs wonderfully with light sides like a simple green salad, steamed broccoli, or roasted asparagus. Garlic bread also makes a perfect companion for soaking up any extra sauce.