Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce

• servings: Servings: 4
• total time: 42 minutes

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)

Directions

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.

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.

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.

Add Cheese & Thicken:

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

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.

Assemble & Serve:

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

Prep Time: 10 minutes

Cook Time: 25 minutes