Creamy Garlic Butter Chicken and Rotini Step-by-step instructions

Before you start

Before starting, set a large pot of salted water on the stove to boil. Pat the chicken dry with paper towels and cut it into bite-size pieces. Mince the garlic and grate the parmesan cheese.

Measure all ingredients and have them ready, as the cooking process moves quickly once the skillet is hot. Reserve a little pasta water before draining the rotini—it’s a handy tool for adjusting the sauce’s consistency later.

Instructions

Pasta and Prep

1. 1Cook the pasta
   Bring a large pot of salted water to a boil. Add the rotini and cook according to package directions until al dente. Reserve about 1/2 cup of pasta water, then drain the pasta and set aside.
   Look for Pasta is tender but still has a slight bite.
   Tip Do not overcook; the pasta will finish cooking in the sauce.
2. 2Season the chicken
   Pat the chicken pieces dry with paper towels. Season with the kosher salt and black pepper, tossing to coat evenly.
   Look for Chicken is evenly coated with seasoning.
   Tip Drying the chicken helps it brown better.

The rotini is cooked al dente and drained, with a cup of pasta water reserved. The chicken is cut, seasoned, and ready to sear.

The skillet is heating with olive oil, and the kitchen starts to smell of garlic and butter as you prepare the sauce base.

Sear and Sauce

3. 3Sear the chicken
   Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook without stirring for 3-4 minutes, until golden brown on the bottom. Flip and cook for another 3-4 minutes, until the chicken is cooked through and reaches 165°F (74°C). Transfer the chicken to a plate and set aside.
   Look for Chicken is golden brown on both sides and no longer pink inside.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not crowd the pan; cook in batches if needed.
4. 4Make the garlic butter sauce
   Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the garlic and cook for 30-60 seconds, stirring constantly, until fragrant but not browned.
   Look for Garlic is aromatic and sizzling gently.
   Tip Watch closely; burnt garlic turns bitter.
5. 5Add cream and parmesan
   Pour in the heavy cream and bring to a gentle simmer. Cook for 2-3 minutes, stirring occasionally, until the sauce starts to thicken slightly. Reduce the heat to low and gradually whisk in the parmesan cheese until the sauce is smooth and creamy.
   Look for Sauce is smooth, pale golden, and coats the back of a spoon.
   Tip Add the cheese slowly and stir constantly for a silky sauce.

The chicken is golden brown on all sides and cooked through, resting on a plate. The skillet now holds a bubbling garlic-butter cream sauce, fragrant with parmesan. The sauce is smooth and glossy, with a light golden color and a rich, savory aroma.

Combine and Serve

6. 6Combine chicken and pasta
   Return the cooked chicken to the skillet, along with the drained rotini. Toss everything together in the sauce, adding a splash of the reserved pasta water if needed to loosen the sauce and help it coat the pasta evenly.
   Look for Pasta and chicken are evenly coated in the glossy sauce.
   Tip Add pasta water a tablespoon at a time until the sauce reaches the desired consistency.
7. 7Finish and serve
   Stir in the chopped parsley. Serve immediately, spooning extra sauce from the skillet over each portion.
   Look for Parsley adds a fresh green contrast to the creamy sauce.
   Tip The sauce will thicken as it cools; serve right away.

The chicken and rotini are tossed in the sauce until every piece is coated. The sauce clings to the pasta, and the fresh parsley adds a bright green contrast. The dish looks creamy and inviting, ready to be plated and served immediately.

Common mistakes

A common mistake is overcooking the garlic, which turns bitter. Keep the heat medium and stir constantly for just 30 to 60 seconds. Another is adding all the parmesan at once, which can cause clumping. Whisk it in gradually.

Also, avoid boiling the cream too vigorously—simmer gently to prevent curdling. Finally, do not skip the resting time for the chicken; letting it rest briefly after searing helps keep the juices locked in.

How to tell it’s done

The chicken is done when it registers 165°F (74°C) on an instant-read thermometer and the juices run clear. The sauce should be thick enough to coat the back of a spoon, but still pourable.

The pasta should be al dente, with a slight bite in the center. When you lift a forkful of rotini, the sauce should cling to it without sliding off. If the sauce seems too thick, add a splash of reserved pasta water to loosen it.

• Poultry: 165°F (74°C) in the thickest part