Garlic Butter Chicken Rotini (Print Version)
Juicy chicken and rotini pasta coated in a velvety garlic Parmesan sauce with Italian herbs and melted mozzarella.
# Ingredients:
→ Pasta
01 -
12 oz rotini pasta
→ Chicken
02 -
2 boneless, skinless chicken breasts, cubed
→ Butter and Seasonings
03 -
3 tbsp butter
04 -
3 cloves garlic, minced
05 -
1 tsp Italian seasoning
06 -
1/2 tsp garlic powder
07 -
Salt and pepper, to taste
→ Sauce
08 -
1 cup heavy cream
09 -
1/2 cup chicken broth
10 -
1 cup grated Parmesan cheese
11 -
1/2 cup shredded mozzarella cheese
→ Garnish
12 -
Fresh parsley, chopped
# Steps to Follow:
01 -
Boil rotini in salted water until al dente. Drain and set aside.
02 -
In a skillet, melt 1 tbsp butter. Cook cubed chicken seasoned with Italian seasoning, garlic powder, salt, and pepper. Transfer to a plate.
03 -
In the same skillet, melt 2 tbsp butter and sauté garlic for 30–60 seconds.
04 -
Add chicken broth and heavy cream. Simmer for 3–4 minutes, then stir in Parmesan and mozzarella until melted.
05 -
Return chicken to the pan, stir in cooked pasta, and gently mix to coat everything in the sauce.
06 -
Garnish with fresh parsley and additional cheese if desired. Serve immediately.