* not tested /
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
Family Recipes 