Creamy Garlic Butter Chicken and Rotini in Parmesa

#pasta recipe #chicken pasta #pasta and red sauce #traditional pasta sauce #whole grain pasta

Ingredients:

• 12 oz rotini pasta

• 2 boneless, skinless chicken breasts

• 3 tbsp butter (divided)

• 3 cloves garlic, minced

• 1 tsp Italian seasoning

• 1/2 tsp garlic powder

• Salt and black pepper, to taste

• 1 cup heavy cream

• 1/2 cup chicken broth

• 1 cup grated Parmesan cheese

• 1/2 cup shredded mozzarella cheese

• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the Pasta:

Bring a large pot of salted water to a boil. Add the rotini and cook until al dente. Drain and set aside.

2. Prepare the Chicken:

Pat chicken breasts dry and season both sides with Italian seasoning, garlic powder, salt, and pepper. In a large skillet over medium heat, melt 2 tablespoons of butter. Add the whole chicken breasts and sear for about 5–6 minutes per side, until golden brown and cooked through (internal temp 165°F). Remove from pan and let rest. Once slightly cooled, slice into strips.

3. Make the Sauce:

In the same skillet, add the remaining 1 tablespoon of butter. Sauté minced garlic for 30–60 seconds until fragrant. Pour in the chicken broth and heavy cream, stirring to deglaze the pan and bring to a light simmer.

4. Add Cheese & Thicken:

Stir in the Parmesan and mozzarella cheeses. Continue stirring until fully melted and the sauce is thickened to a creamy consistency.

5. Combine Pasta and Sauce:

Add the cooked rotini to the sauce and toss to coat thoroughly. Let the pasta heat in the sauce for a minute or two.

6. Assemble & Serve:

Plate the pasta and top with sliced chicken. Garnish with chopped fresh parsley and serve hot.

Servings: 4

Prep Time: 10 minutes

Cook Time: 25 minutes