Velvety Garlic Butter Chicken

When my family craves something truly comforting, this Velvety Garlic Butter Chicken is always a hit. Creamy sauce, tender chicken, and perfectly cooked rotini pasta come together in a single skillet. The best part is how easy it is to get restaurant-quality results at home, even on a busy night.

I whipped up this dish on a weeknight when groceries were low and my kids now beg for it as their top dinner request. It has become my go-to meal when friends stop by at the last minute.

Ingredients

• Olive oil: Gives the chicken golden color and helps prevent sticking so choose a good extra-virgin variety for the best flavor
• Boneless skinless chicken breasts: Make for easy cutting and juicy bites always check for freshness with firm texture and no odor
• Salt and black pepper: Bring out all the flavors and are best used freshly ground for maximum aroma
• Garlic powder and onion powder: Add layers of savory taste and make seasoning quick and foolproof
• Butter: Sets the foundation for a silky sauce try a European-style butter for extra richness
• Fresh garlic: Is non-negotiable here and should be plump and aromatic for the best taste
• Chicken broth: Makes the sauce savory without being too salty and low-sodium lets you control the seasoning
• Heavy cream: Is key to the velvety texture get the freshest possible for the richest flavor
• Parmesan cheese: Lends nutty umami notes and a satisfying finish so grate it yourself for the best melt and taste
• Rotini pasta: Is ideal for catching every drop of sauce and holds up beautifully in creamy dishes
• Fresh parsley: Adds brightness and an optional pop of color if you have some handy

Step-by-Step Instructions

Cook the Pasta:

Boil rotini in a pot of salted water until just al dente which should take about eight minutes so the pasta holds its shape in the sauce. Drain well and set aside.

Prepare and Season the Chicken:

Cut chicken into bite-sized pieces and pat dry with paper towels so the seasoning sticks evenly. Toss with salt black pepper garlic powder and onion powder making sure every piece is well coated.

Sauté the Chicken:

Heat olive oil in a large skillet over medium heat. Add seasoned chicken in an even layer and cook undisturbed for three minutes to get a golden sear. Then stir and continue to cook for another three to five minutes until the chicken is just cooked through. Remove from pan and keep nearby.

Sauté the Garlic:

In the same skillet without cleaning it add butter. When melted toss in the minced garlic and cook for one minute until you smell its aroma but do not let it brown for the best flavor.

Build the Creamy Sauce:

Pour chicken broth into the skillet and scrape up any browned bits from the bottom since these give great flavor. Stir in heavy cream and keep the pan on medium-low heat. Let this simmer for three to four minutes so the sauce can thicken slightly.

Add Cheese and Melt:

Add grated Parmesan cheese to the simmering sauce. Stir gently until the cheese is fully melted and the sauce becomes glossy and rich.

Bring Everything Together:

Return the cooked chicken to the skillet along with the drained rotini pasta. Use tongs or a large spoon to toss everything very well making sure every piece of pasta and chicken is coated in sauce.

Warm It Through and Serve:

Let the mixture simmer for two to three minutes so everything mingles together and heats through. Finish with fresh parsley on top if using and serve immediately for the best flavor and texture.

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My favorite ingredient is always the fresh garlic since it makes the whole house smell amazing while it cooks. Whenever my little one helps me mince the garlic we always taste a little piece because it means dinner is just around the corner and the anticipation builds with every step.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to three days. The pasta will absorb more sauce as it sits so add a splash of milk or broth when reheating to loosen things up. Reheat gently over low heat on the stove or in short bursts in the microwave for the best results.

Ingredient Substitutions

You can easily use chicken thighs for a juicier bite or swap out the rotini for penne or fusilli if needed. For a lighter version try using half and half instead of heavy cream. If Parmesan is not on hand you can mix in some pecorino romano or even a sharper aged cheddar which brings a different flavor experience.

Serving Suggestions

I love serving this dish with a crisp green salad or simple roasted vegetables for color and balance. Crunchy garlic bread on the side is a must to mop up any extra sauce. For a special touch finish with a drizzle of good olive oil or add a sprinkle of lemon zest.

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This dish is the coziest way to end a busy day with its velvety sauce and comforting flavors.

Frequently Asked Questions

→ Can I use a different pasta shape?

Absolutely! While rotini is great for holding the sauce, penne, fusilli, or fettuccine work just as well.

→ How do I keep the sauce creamy?

Stir continuously after adding cream and Parmesan, and keep the heat on low to prevent the sauce from separating.

→ Is it possible to substitute chicken breast?

Yes, boneless thighs offer extra juiciness and can be used in equal measure for a richer flavor.

→ Can I make it ahead of time?

This dish can be prepared in advance. Reheat gently with a splash of broth or cream to restore creamy texture.

→ What garnishes work well?

Fresh parsley adds color and brightness, but you can also use fresh basil or a pinch of cracked black pepper.