Garlic Butter Chicken Rotini: Prepare to be amazed by this incredibly flavorful and surprisingly simple pasta dish! Imagine tender, juicy chicken and perfectly cooked rotini pasta, all coated in a rich, garlicky, buttery sauce that will have you craving more with every bite. This isn’t just dinner; it’s an experience!
While the exact origins of Garlic Butter Chicken Rotini are a bit of a modern mystery, the combination of garlic, butter, and pasta has roots deep in Italian-American cuisine. It’s a testament to how simple ingredients, when combined with love and care, can create something truly extraordinary. Think of it as a delicious evolution of classic Italian flavors, adapted for the modern palate and busy weeknights.
What makes this dish so universally loved? It’s the perfect balance of comfort and flavor. The creamy, garlicky sauce is incredibly satisfying, while the chicken provides a hearty protein boost. Plus, it’s quick and easy to make, making it ideal for weeknight dinners or a crowd-pleasing meal for family and friends. The rotini pasta, with its delightful spirals, perfectly captures all that delicious sauce, ensuring every mouthful is bursting with flavor. Trust me, once you try this Garlic Butter Chicken Rotini, it will become a staple in your recipe rotation!
Ingredients:
- For the Chicken:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- For the Garlic Butter Sauce:
- 6 tablespoons unsalted butter
- 6 cloves garlic, minced
- 1/4 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 2 tablespoons freshly grated Parmesan cheese, plus more for serving
- 1 tablespoon chopped fresh parsley, plus more for serving
- 1 tablespoon lemon juice
- Salt and freshly ground black pepper to taste
- For the Rotini Pasta:
- 1 lb rotini pasta
- Water for boiling
- Salt for pasta water
Preparing the Chicken:
- First, let’s get our chicken ready. In a large bowl, combine the cubed chicken breasts with olive oil, garlic powder, onion powder, oregano, basil, and red pepper flakes (if using). Season generously with salt and pepper. Make sure the chicken is evenly coated with the spices.
- Now, heat a large skillet or sauté pan over medium-high heat. Once the pan is hot, add the seasoned chicken in a single layer. If you overcrowd the pan, the chicken will steam instead of sear, so you might need to cook it in batches.
- Cook the chicken for about 5-7 minutes, or until it’s cooked through and lightly browned on all sides. The internal temperature should reach 165°F (74°C). Remove the chicken from the skillet and set aside. Don’t clean the skillet yet – we’ll use it for the sauce!
Making the Garlic Butter Sauce:
- Now for the star of the show – the garlic butter sauce! In the same skillet you used to cook the chicken, melt the butter over medium heat. Be careful not to burn the butter.
- Add the minced garlic to the melted butter and cook for about 1-2 minutes, or until fragrant. Keep a close eye on it, as garlic can burn quickly. Burnt garlic will make the sauce bitter.
- Pour in the dry white wine and let it simmer for about 2-3 minutes, scraping up any browned bits from the bottom of the pan. This process, called deglazing, adds a ton of flavor to the sauce. The alcohol will evaporate, leaving behind a delicious wine flavor.
- Add the chicken broth and bring the sauce to a simmer. Let it simmer for another 3-5 minutes, allowing the sauce to reduce slightly and thicken.
- Stir in the heavy cream and Parmesan cheese. Continue to simmer for 1-2 minutes, or until the cheese is melted and the sauce is smooth and creamy.
- Stir in the chopped fresh parsley and lemon juice. Season with salt and pepper to taste. Remember that Parmesan cheese is already salty, so you might not need much additional salt.
Cooking the Rotini Pasta:
- While the sauce is simmering, cook the rotini pasta according to the package directions. Fill a large pot with water and bring it to a rolling boil. Add a generous pinch of salt to the boiling water. This seasons the pasta from the inside out.
- Add the rotini pasta to the boiling water and cook until al dente, which means “to the tooth” in Italian. This usually takes about 8-10 minutes, but check the package directions for specific cooking times.
- Once the pasta is cooked, drain it well, reserving about 1/2 cup of the pasta water. The starchy pasta water can be used to adjust the consistency of the sauce if needed.
Combining and Serving:
- Add the cooked chicken back to the skillet with the garlic butter sauce. Toss to coat the chicken evenly with the sauce.
- Add the drained rotini pasta to the skillet with the chicken and sauce. Toss everything together until the pasta is well coated. If the sauce is too thick, add a little of the reserved pasta water to thin it out to your desired consistency.
- Serve immediately, garnished with extra Parmesan cheese and fresh parsley. A side of garlic bread or a simple salad would be a perfect complement to this dish.
Tips and Variations:
- Spice it up: Add more red pepper flakes or a pinch of cayenne pepper to the sauce for a spicier kick.
- Add vegetables: Sauté some sliced mushrooms, bell peppers, or spinach along with the garlic for extra flavor and nutrients.
- Use different pasta: Feel free to substitute rotini with other pasta shapes like penne, farfalle, or fettuccine.
- Make it creamy: For an even creamier sauce, add a dollop of mascarpone cheese or cream cheese along with the heavy cream.
- Lemon zest: Add a teaspoon of lemon zest to the sauce for a brighter, more citrusy flavor.
- Sun-dried tomatoes: Stir in some chopped sun-dried tomatoes for a burst of flavor and color.
- Make it ahead: You can prepare the chicken and the sauce ahead of time and store them separately in the refrigerator. When you’re ready to serve, simply cook the pasta and combine everything together.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
Enjoy your delicious Garlic Butter Chicken Rotini!
Conclusion:
This Garlic Butter Chicken Rotini isn’t just another pasta dish; it’s a weeknight wonder, a flavor explosion, and a guaranteed crowd-pleaser all rolled into one comforting bowl. I truly believe you’ll find yourself making this recipe again and again. The creamy, garlicky sauce clings perfectly to the rotini, while the tender chicken adds a satisfying protein punch. It’s the kind of meal that makes you feel good from the inside out, and honestly, who doesn’t need more of that in their life?
Why is this a must-try? Because it’s incredibly easy to make! We’re talking minimal ingredients and a straightforward process that even beginner cooks can master. Plus, the combination of garlic, butter, and Parmesan cheese is simply irresistible. It’s a symphony of savory flavors that will tantalize your taste buds and leave you wanting more. Forget complicated recipes with endless steps; this Garlic Butter Chicken Rotini delivers maximum flavor with minimal effort.
But the best part? It’s incredibly versatile! Feel free to get creative and adapt it to your own preferences.
Serving Suggestions and Variations:
* Add some veggies: Toss in some steamed broccoli, spinach, or sun-dried tomatoes for added nutrients and texture. Sautéed mushrooms would also be a fantastic addition.
* Spice it up: A pinch of red pepper flakes will add a delightful kick to the sauce.
* Cheese, please!: Sprinkle some extra Parmesan cheese on top before serving, or try adding a dollop of ricotta cheese for extra creaminess. A sprinkle of fresh mozzarella after plating is also a great choice.
* Herb it up: Fresh parsley, basil, or oregano will add a burst of freshness to the dish.
* Make it lighter: Use whole wheat rotini and reduced-fat cream cheese for a healthier version. You could also substitute the heavy cream with half-and-half or even milk (though the sauce will be slightly thinner).
* Chicken Alternatives: If you’re not a fan of chicken, you can easily substitute it with shrimp, sausage, or even tofu.
* Serving Sides: A simple side salad with a light vinaigrette is the perfect complement to this rich and flavorful pasta dish. Garlic bread is always a welcome addition, too!
I’ve made this Garlic Butter Chicken Rotini countless times, and I’m always amazed at how quickly it disappears. It’s a guaranteed hit with both kids and adults, making it the perfect meal for family dinners, potlucks, or even a romantic night in.
So, what are you waiting for? Gather your ingredients, put on your apron, and get ready to create a culinary masterpiece! I’m confident that this recipe will become a staple in your kitchen.
I’m so excited for you to try this recipe! Once you do, I would absolutely love to hear about your experience. Did you make any variations? What did you think of the flavor? Share your thoughts and photos in the comments below! Your feedback is invaluable, and it helps me create even better recipes for you in the future. Don’t be shy – let me know what you think of this delicious Garlic Butter Chicken Rotini! Happy cooking!
Garlic Butter Chicken Rotini: A Delicious and Easy Recipe
Garlic Butter Chicken Rotini: Tender chicken and perfectly cooked rotini pasta are coated in a rich, flavorful garlic butter sauce. This easy-to-make dish is ready in under an hour and is perfect for a weeknight dinner.
Ingredients
**Recipe Name:** Garlic Butter Chicken Rotini
**Description:** A flavorful and satisfying pasta dish featuring tender chicken in a rich garlic butter sauce, tossed with rotini pasta.
**Yields:** 4-6 servings
**Prep Time:** 20 minutes
**Cook Time:** 30 minutes
**Ingredients:**
* **Chicken:**
* 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
* 1 tablespoon olive oil
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* 1/2 teaspoon dried oregano
* 1/2 teaspoon dried basil
* 1/4 teaspoon red pepper flakes (optional)
* Salt and freshly ground black pepper to taste
* **Garlic Butter Sauce:**
* 6 tablespoons unsalted butter
* 6 cloves garlic, minced
* 1/4 cup dry white wine (Sauvignon Blanc or Pinot Grigio recommended)
* 1/2 cup chicken broth
* 1/4 cup heavy cream
* 2 tablespoons freshly grated Parmesan cheese, plus more for serving
* 1 tablespoon chopped fresh parsley, plus more for serving
* 1 tablespoon lemon juice
* Salt and freshly ground black pepper to taste
* **Rotini Pasta:**
* 1 lb rotini pasta
* Water for boiling
* Salt for pasta water
**Equipment:**
* Large bowl
* Large skillet or sauté pan
* Large pot
* Colander
**Instructions:**
1. **Prepare the Chicken:**
* In a large bowl, combine chicken with olive oil, garlic powder, onion powder, oregano, basil, red pepper flakes (if using), salt, and pepper. Ensure chicken is evenly coated.
2. **Cook the Chicken:**
* Heat a large skillet over medium-high heat.
* Add chicken in a single layer (cook in batches if necessary to avoid overcrowding).
* Cook for 5-7 minutes, or until cooked through and lightly browned (internal temperature of 165°F/74°C).
* Remove chicken from skillet and set aside. *Do not clean the skillet.*
3. **Make the Garlic Butter Sauce:**
* In the same skillet, melt butter over medium heat.
* Add minced garlic and cook for 1-2 minutes, until fragrant (avoid burning).
* Pour in white wine and simmer for 2-3 minutes, scraping up browned bits from the bottom of the pan (deglazing).
* Add chicken broth and simmer for 3-5 minutes, allowing the sauce to reduce slightly.
* Stir in heavy cream and Parmesan cheese. Simmer for 1-2 minutes, until cheese is melted and sauce is smooth.
* Stir in parsley and lemon juice. Season with salt and pepper to taste.
4. **Cook the Rotini Pasta:**
* While the sauce simmers, cook pasta according to package directions.
* Bring a large pot of water to a rolling boil. Add salt.
* Add rotini and cook until al dente (8-10 minutes, or as directed on package).
* Drain pasta, reserving about 1/2 cup of pasta water.
5. **Combine and Serve:**
* Add cooked chicken back to the skillet with the garlic butter sauce. Toss to coat.
* Add drained rotini to the skillet. Toss until well coated.
* If the sauce is too thick, add a little reserved pasta water to reach desired consistency.
* Serve immediately, garnished with extra Parmesan cheese and fresh parsley.
**Tips and Variations:**
* **Spice it up:** Add more red pepper flakes or cayenne pepper.
* **Add vegetables:** Sauté mushrooms, bell peppers, or spinach with the garlic.
* **Use different pasta:** Substitute with penne, farfalle, or fettuccine.
* **Make it creamy:** Add mascarpone or cream cheese with the heavy cream.
* **Lemon zest:** Add a teaspoon of lemon zest for a brighter flavor.
* **Sun-dried tomatoes:** Stir in chopped sun-dried tomatoes.
* **Make it ahead:** Prepare chicken and sauce ahead of time and store separately.
* **Storage:** Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently.
This format is more organized and easier to follow while cooking. It also highlights the key steps and ingredients. Enjoy!
Instructions
- In a large bowl, combine the cubed chicken breasts with olive oil, garlic powder, onion powder, oregano, basil, and red pepper flakes (if using). Season generously with salt and pepper. Make sure the chicken is evenly coated with the spices.
- Heat a large skillet or sauté pan over medium-high heat. Once the pan is hot, add the seasoned chicken in a single layer. If you overcrowd the pan, the chicken will steam instead of sear, so you might need to cook it in batches.
- Cook the chicken for about 5-7 minutes, or until it’s cooked through and lightly browned on all sides. The internal temperature should reach 165°F (74°C). Remove the chicken from the skillet and set aside. Don’t clean the skillet yet – we’ll use it for the sauce!
- In the same skillet you used to cook the chicken, melt the butter over medium heat. Be careful not to burn the butter.
- Add the minced garlic to the melted butter and cook for about 1-2 minutes, or until fragrant. Keep a close eye on it, as garlic can burn quickly. Burnt garlic will make the sauce bitter.
- Pour in the dry white wine and let it simmer for about 2-3 minutes, scraping up any browned bits from the bottom of the pan. This process, called deglazing, adds a ton of flavor to the sauce. The alcohol will evaporate, leaving behind a delicious wine flavor.
- Add the chicken broth and bring the sauce to a simmer. Let it simmer for another 3-5 minutes, allowing the sauce to reduce slightly and thicken.
- Stir in the heavy cream and Parmesan cheese. Continue to simmer for 1-2 minutes, or until the cheese is melted and the sauce is smooth and creamy.
- Stir in the chopped fresh parsley and lemon juice. Season with salt and pepper to taste. Remember that Parmesan cheese is already salty, so you might not need much additional salt.
- While the sauce is simmering, cook the rotini pasta according to the package directions. Fill a large pot with water and bring it to a rolling boil. Add a generous pinch of salt to the boiling water. This seasons the pasta from the inside out.
- Add the rotini pasta to the boiling water and cook until al dente, which means “to the tooth” in Italian. This usually takes about 8-10 minutes, but check the package directions for specific cooking times.
- Once the pasta is cooked, drain it well, reserving about 1/2 cup of the pasta water. The starchy pasta water can be used to adjust the consistency of the sauce if needed.
- Add the cooked chicken back to the skillet with the garlic butter sauce. Toss to coat the chicken evenly with the sauce.
- Add the drained rotini pasta to the skillet with the chicken and sauce. Toss everything together until the pasta is well coated. If the sauce is too thick, add a little of the reserved pasta water to thin it out to your desired consistency.
- Serve immediately, garnished with extra Parmesan cheese and fresh parsley. A side of garlic bread or a simple salad would be a perfect complement to this dish.
Notes
**Strengths of the Original Recipe:**
* **Comprehensive:** The recipe is detailed and covers all the necessary steps.
* **Clear Instructions:** The instructions are generally easy to follow.
* **Helpful Tips and Variations:** The “Tips and Variations” section provides useful suggestions for customization.
* **Good Ingredient List:** The ingredient list is well-organized and includes quantities.
**Areas for Improvement and Suggestions:**
1. **Ingredient List Clarity:**
* **Group by Purpose:** While the ingredient list is grouped, consider adding a brief description before each section (e.g., “Chicken Marinade,” “Garlic Butter Sauce,” “Pasta”).
* **Order of Use:** List ingredients within each section in the order they are used in the instructions. This makes it easier to follow along while cooking.
2. **Instructional Clarity and Flow:**
* **Numbered Steps:** Ensure each step is clearly numbered within each section.
* **Concise Language:** While detail is good, sometimes the language can be slightly more concise.
* **Visual Cues:** Consider adding visual cues (e.g., “The sauce should be [consistency description]”) to help users understand what to look for.
* **Timing Cues:** Where possible, provide timing cues based on the overall cooking process. For example, “While the sauce is simmering (about 10 minutes), start cooking the pasta.”
3. **”Tips and Variations” Integration:**
* **Consider Inline Tips:** Some of the tips could be integrated directly into the instructions where they are most relevant. For example, the “Lemon Zest” tip could be added as an optional step in the “Making the Garlic Butter Sauce” section.
4. **Equipment List (Optional):**
* For beginner cooks, adding a brief equipment list (e.g., “Large bowl, skillet, pot, colander”) can be helpful.
**Revised Recipe (incorporating suggestions):**
## Garlic Butter Chicken Rotini Recipe
**Yields:** 4-6 servings
**Prep time:** 20 minutes
**Cook time:** 30 minutes
**Equipment:** Large bowl, large skillet or sauté pan, large pot, colander
### Ingredients:
**Chicken Marinade:**
* 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
* 1 tablespoon olive oil
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* 1/2 teaspoon dried oregano
* 1/2 teaspoon dried basil
* 1/4 teaspoon red pepper flakes (optional, for a spicier kick)
* Salt and freshly ground black pepper to taste
**Garlic Butter Sauce:**
* 6 tablespoons unsalted butter
* 6 cloves garlic, minced
* 1/4 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
* 1/2 cup chicken broth
* 1/4 cup heavy cream
* 2 tablespoons freshly grated Parmesan cheese, plus more for serving
* 1 tablespoon chopped fresh parsley, plus more for serving
* 1 tablespoon lemon juice
* 1 teaspoon lemon zest (optional, for a brighter flavor)
* Salt and freshly ground black pepper to taste
**Rotini Pasta:**
* 1 lb rotini pasta
* Water for boiling
* Salt for pasta water
### Instructions:
#### Preparing the Chicken:
1. In a large bowl, combine the cubed chicken breasts with olive oil, garlic powder, onion powder, oregano, basil, and red pepper flakes (if using). Season generously with salt and pepper. Make sure the chicken is evenly coated with the spices.
2. Heat a large skillet or sauté pan over medium-high heat. Once the pan is hot, add the seasoned chicken in a single layer. If you overcrowd the pan, the chicken will steam instead of sear, so you might need to cook it in batches.
3. Cook the chicken for about 5-7 minutes, or until it’s cooked through and lightly browned on all sides. The internal temperature should reach 165°F (74°C). Remove the chicken from the skillet and set aside. Don’t clean the skillet yet – we’ll use it for the sauce!
#### Making the Garlic Butter Sauce:
1. In the same skillet you used to cook the chicken, melt the butter over medium heat. Be careful not to burn the butter.
2. Add the minced garlic to the melted butter and cook for about 1-2 minutes, or until fragrant. Keep a close eye on it, as garlic can burn quickly. Burnt garlic will make the sauce bitter.
3. Pour in the dry white wine and let it simmer for about 2-3 minutes, scraping up any browned bits from the bottom of the pan. This process, called deglazing, adds a ton of flavor to the sauce. The alcohol will evaporate, leaving behind a delicious wine flavor.
4. Add the chicken broth and bring the sauce to a simmer. Let it simmer for another 3-5 minutes, allowing the sauce to reduce slightly and thicken.
5. Stir in the heavy cream and Parmesan cheese. Continue to simmer for 1-2 minutes, or until the cheese is melted and the sauce is smooth and creamy.
6. Stir in the chopped fresh parsley, lemon juice, and lemon zest (if using). Season with salt and pepper to taste. Remember that Parmesan cheese is already salty, so you might not need much additional salt.
#### Cooking the Rotini Pasta:
1. While the sauce is simmering (about 10 minutes), cook the rotini pasta according to the package directions. Fill a large pot with water and bring it to a rolling boil. Add a generous pinch of salt to the boiling water. This seasons the pasta from the inside out.
2. Add the rotini pasta to the boiling water and cook until al dente, which means “to the tooth” in Italian. This usually takes about 8-10 minutes, but check the package directions for specific cooking times.
3. Once the pasta is cooked, drain it well, reserving about 1/2 cup of the pasta water. The starchy pasta water can be used to adjust the consistency of the sauce if needed.
#### Combining and Serving:
1. Add the cooked chicken back to the skillet with the garlic butter sauce. Toss to coat the chicken evenly with the sauce.
2. Add the drained rotini pasta to the skillet with the chicken and sauce. Toss everything together until the pasta is well coated. If the sauce is too thick, add a little of the reserved pasta water to thin it out to your desired consistency.
3. Serve immediately, garnished with extra Parmesan cheese and fresh parsley. A side of garlic bread or a simple salad would be a perfect complement to this dish.
### Tips and Variations:
* **Spice it up:** Add more red pepper flakes or a pinch of cayenne pepper to the sauce for a spicier kick.
* **Add vegetables:** Sauté some sliced mushrooms, bell peppers, or spinach along with the garlic for extra flavor and nutrients.
* **Use different pasta:** Feel free to substitute rotini with other pasta shapes like penne, farfalle, or fettuccine.
* **Make it creamy:** For an even creamier sauce, add a dollop of mascarpone cheese or cream cheese along with the heavy cream.
* **Sun-dried tomatoes:** Stir in some chopped sun-dried tomatoes for a burst of flavor and color.
* **Make it ahead:** You can prepare the chicken and the sauce ahead of time and store them separately in the refrigerator. When you’re ready to serve, simply cook the pasta and combine everything together.
* **Storage:** Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
Enjoy your delicious Garlic Butter Chicken Rotini!
**Key Changes in the Revised Recipe:**
* **Ingredient Grouping:** Added descriptions to ingredient sections.
* **Ingredient Order:** Ingredients listed in order of use within each section.
* **Timing Cue:** Added a timing cue to the pasta cooking instructions.
* **Equipment List:** Added an optional equipment list.
* **Inline Tip:** Integrated the “Lemon Zest” tip into the sauce instructions.
This revised version should be even easier to follow and more user-friendly, especially for less experienced cooks. Remember that recipe writing is an iterative process, and you can always refine it further based on feedback!
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