Creamy Garlic Butter Chicken and Rotini Pasta 🤤 | Gallery posted by Amanda Miko

Creamy Garlic Butter Chicken Rotini with Colby Jack Cheese Sauce

Ingredients:

12 ounces rotini pasta

1 ½ pounds chicken bites (boneless skinless chicken breasts cut into bite-sized pieces)

2 tablespoons olive oil

2 tablespoons butter

1 tablespoon Cajun seasoning (plus more to taste)

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon smoked paprika

Salt and black pepper, to taste

5 cloves garlic, minced

1 cup chicken broth

1 ½ cups heavy cream

4 ounces cream cheese, softened

1 cup shredded Colby Jack cheese

½ cup grated Parmesan cheese

1 cup shredded mozzarella cheese

1 tablespoon fresh parsley, chopped

1 teaspoon Italian seasoning

Directions:

1. Fill a large pot with salted water and bring it to a boil. Add the rotini pasta and cook according to the package directions until al dente. Drain, drizzle lightly with olive oil, and set aside.

2. In a large skillet, melt butter and olive oil over medium-high heat. Add the chicken bites and season with Cajun seasoning, garlic powder, onion powder, smoked paprika, salt, and black pepper. Cook for 6 to 8 minutes, stirring occasionally, until the chicken pieces are golden and cooked through. Remove and set aside.

3. Reduce heat to medium and add minced garlic to the same skillet. Sauté for 30 seconds until fragrant, then pour in the chicken broth. Scrape the bottom of the pan to lift the flavorful bits.

4. Stir in heavy cream and softened cream cheese. Whisk until the mixture is smooth and creamy. Gradually add Colby Jack, Parmesan, and mozzarella cheese, stirring until everything melts into a thick, velvety sauce.

5. Add Italian seasoning and half of the chopped parsley. Return the cooked chicken to the skillet and toss to coat in the cheesy garlic butter sauce.

6. Add the cooked rotini and mix until the pasta is fully covered in the creamy Colby Jack sauce. Let it simmer on low for 2 to 3 minutes to blend all the flavors together.

7. Taste and adjust seasoning with more Cajun spice or salt if needed. Garnish with the remaining parsley and an extra sprinkle of Parmesan before serving.

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