Ingredients:
For the Chicken:
1.5 lbs boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces
Salt & pepper, to taste
1 tsp garlic powder
1/2 tsp paprika (optional, for color)
2 tbsp olive oil
1 tbsp butter
For the Sauce:
3 tbsp butter
5 cloves garlic, minced
2 tbsp all-purpose flour
2 cups heavy cream (or half-and-half for a lighter version)
1/2 cup chicken broth
1 cup freshly grated Parmesan cheese
Salt & pepper, to taste
1/2 tsp Italian seasoning (optional)
Red pepper flakes (optional, for a little kick)
Other:
12 oz rotini pasta
2 tbsp chopped fresh parsley (for garnish)
Extra Parmesan for topping
Instructions:
1. Cook the Pasta
Bring a large pot of salted water to a boil.
Cook rotini pasta according to package instructions until al dente.
Reserve 1 cup of pasta water, then drain and set pasta aside.
2. Cook the Chicken
Season chicken with salt, pepper, garlic powder, and paprika.
Heat olive oil and 1 tbsp butter in a large skillet over medium heat.
Add chicken pieces and cook for 5–7 minutes, until golden brown and fully cooked. Remove chicken and set aside.
3. Make the Garlic Butter Parmesan Sauce
In the same skillet, melt 3 tbsp butter.
Add minced garlic and sauté for about 1 minute until fragrant (don’t burn it!).
Sprinkle in flour, whisking constantly for 1–2 minutes to form a roux.
Slowly whisk in the chicken broth, then the heavy cream, stirring until smooth.
Simmer for 3–4 minutes, then add the Parmesan cheese, stirring until melted and the sauce thickens.
Season with salt, pepper, Italian seasoning, and red pepper flakes to taste.
4. Combine Everything
Add cooked rotini and chicken back into the skillet.
Toss to coat in the creamy sauce. Add a splash of reserved pasta water if it needs to loosen up a bit.
Let everything simmer together for 2–3 minutes so the flavors meld.
5. Serve
Garnish with fresh parsley and extra Parmesan.
Serve hot with garlic bread or a side salad if you like.
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