🛒 Ingredients:
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12 oz rotini pasta
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2 boneless, skinless chicken breasts, cubed
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1 tsp Italian seasoning
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Salt and pepper, to taste
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2 tbsp butter
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3 cloves garlic, minced
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1/2 cup chicken broth
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1 cup grated Parmesan cheese
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1/2 cup shredded mozzarella cheese
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1 cup heavy cream
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1 tbsp olive oil
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Fresh parsley (optional, for garnish)
👨🍳 Instructions:
1. Cook the pasta:
Bring a large pot of salted water to a boil. Add rotini and cook until al dente according to package instructions. Drain and set aside.
2. Season & cook the chicken:
In a large skillet, heat 1 tbsp olive oil over medium heat.
Add the cubed chicken, season with Italian seasoning, salt, and pepper.
Cook until browned and fully cooked through, about 5–6 minutes. Remove chicken from the skillet and set aside.
3. Make the garlic butter base:
In the same skillet, melt 2 tbsp butter.
Add the minced garlic and sauté for 1–2 minutes until fragrant.
4. Create the creamy sauce:
Pour in the chicken broth and stir, scraping up any bits from the bottom of the pan.
Add the heavy cream, bring to a gentle simmer, and stir in the Parmesan and mozzarella cheese until melted and smooth.
5. Combine:
Return the chicken to the skillet along with the cooked rotini pasta.
Stir well to coat everything in that creamy, cheesy garlic sauce.
6. Garnish & serve:
Top with chopped parsley and extra Parmesan if you’d like. Serve warm and enjoy!
🧡 Pro Tips:
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Add a pinch of crushed red pepper flakes for some kick 🌶️
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You can toss in some spinach or sun-dried tomatoes for a little extra flair
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Swap rotini with penne, farfalle, or fusilli if you prefer
Want a baked version with a golden top? Let me know and I’ll send you that twist too!