Creamy Garlic Butter Chicken Rotini for a Quick Dinner Step-by-step instructions

Before you start

Before you begin cooking, ensure all your ingredients are prepped and ready to go. Slice the chicken into uniform medallions to ensure they cook at the same rate. Grate the parmesan cheese and have your creamy sauce base measured out.

Because this recipe moves quickly once you start the sauce, having your ingredients laid out in small bowls near the stove will make the process seamless and stress-free. Clear your workspace and ensure your colander is positioned in the sink for easy draining.

Instructions

Pasta preparation

1. 1Cook the pasta
   Bring a large pot of salted water to a rolling boil. Add the rotini pasta and cook according to the package instructions until al dente. Drain the pasta thoroughly using a colander and set aside while preparing the chicken and sauce.
   Look for Pasta is tender but firm to the bite.
   Tip Reserve a small amount of pasta water just in case the sauce needs thinning later.

At this stage, the pasta should be cooked to an al dente texture. The water should be boiling vigorously before adding the rotini, and you should drain it immediately once it reaches the correct firmness. The pasta should look plump and hold its shape well. Ensure the colander is ready to receive the pasta so it does not continue cooking in the heat of the pot after draining.

Chicken searing

2. 2Sear the chicken
   Slice the chicken breast into even medallions. Heat a large skillet over medium-high heat with a splash of oil. Add the chicken medallions in a single layer and sear until golden brown and cooked through, reaching an internal temperature of 165°F (74°C). Remove the chicken from the skillet and let it rest on a plate for at least 5 minutes before serving.
   Look for Chicken is golden brown and opaque throughout.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not overcrowd the skillet to ensure a proper golden crust on the meat.

The chicken medallions should look golden-brown and feel firm to the touch. The pan will have some browned bits on the bottom, which are essential for the flavor of your final sauce. After removing the chicken from the skillet, let it rest on a plate for at least 5 minutes. This resting period is crucial for the juices to redistribute, ensuring every bite of chicken remains moist and tender when sliced or added to the sauce.

Sauce and assembly

3. 3Prepare the sauce and combine
   In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about one minute. Pour in the creamy sauce base and bring to a gentle simmer. Stir in the parmesan cheese until the sauce is smooth and thickened. Toss the cooked rotini and the seared chicken medallions into the sauce until well coated. Garnish with fresh parsley before serving.
   Look for Sauce coats the back of a spoon.
   Tip Adjust the heat to low if the sauce thickens too quickly to prevent it from breaking.

The sauce should be smooth, creamy, and fragrant with garlic. Once you add the parmesan, stir constantly until it is fully incorporated into the creamy sauce base. The final dish should look vibrant, with the creamy sauce coating the rotini and chicken evenly.

The parsley garnish should appear bright green against the golden chicken and creamy pasta. Check that the pasta is heated through and the sauce is clinging to the spirals before serving.

Common mistakes

Avoid the common mistake of overcrowding the pan when searing the chicken; if the pieces are too close together, they will steam instead of brown. Another frequent error is using high heat for the garlic, which can lead to a bitter, burnt taste.

Keep the heat at medium when sautéing the garlic and simmering the cream. Finally, do not overcook the pasta in the boiling water; it will continue to cook slightly when tossed in the hot sauce, so al dente is perfect.

How to tell it’s done

The chicken is done when it is golden brown on the outside and reaches an internal temperature of 165°F (74°C). The rotini should be cooked to al dente, meaning it has a slight chew and is not mushy.

The sauce is ready when it has thickened enough to coat the back of a spoon without running off immediately. When you stir the pasta and chicken into the sauce, everything should look glossy, creamy, and well-integrated, with no separation of the fats.

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