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Ingredients:
- 12 oz rotini pasta
- 2 boneless, skinless chicken breasts, cubed
- 3 tbsp butter
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- Salt and 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:
- Cook the rotini pasta according to the package instructions.
- Heat 3 tablespoons of butter in a large skillet over medium heat.
- Add the cubed chicken breasts, and season with salt, pepper, and Italian seasoning.
- Cook the chicken for about 6-7 minutes or until it’s browned and cooked through.
- In the same skillet, add the remaining 3 tablespoons of butter.
- Once melted, add the minced garlic and sauté for about 1-2 minutes.
- Pour in the heavy cream and chicken broth, stirring to combine.
- Let the mixture simmer over medium heat for 3-4 minutes, allowing it to thicken slightly.
- Stir in the Parmesan and mozzarella cheeses, allowing them to melt and create a creamy sauce.
- Add the cooked chicken and rotini pasta to the skillet, tossing everything together to coat the pasta and chicken with the creamy sauce.
