CHICKEN & ROTINI IN PARMESAN SAUCE
YOU WILL NEED:
For the Pasta:
• 12 oz rotini pasta
• Salted water for boiling
For the Chicken & Sauce:
• 1 lb chicken breast or thighs, diced
• Salt & black pepper to taste
• 1 tsp Italian seasoning
• 2 tbsp butter
• 1 tbsp olive oil
• 4 cloves garlic, minced
• 1 cup chicken broth
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• Optional: ½ tsp garlic powder (for extra flavor)
• Chopped parsley for garnish
HOW TO MAKE IT:
1. Boil rotini pasta in salted water until al dente. Drain and set aside. (Save ½ cup pasta water in case you want to thin the sauce.)
2. Season chicken with salt, pepper, and Italian seasoning.
3. Heat butter and olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden and fully cooked (about 5–7 minutes). Remove chicken and set aside.
4. In the same skillet, add garlic and sauté until fragrant (about 30 seconds).
5. Add chicken broth and stir to deglaze the pan, scraping up any bits from the bottom. Let simmer for 2 minutes.
6. Pour in the heavy cream and bring to a gentle simmer.
7. Stir in the Parmesan cheese and mix until sauce is smooth and creamy. Season with more salt, pepper, or garlic powder if needed.
8. Add cooked rotini and chicken back into the skillet. Toss to coat everything in the creamy sauce.
9. Garnish with parsley and more Parmesan. Serve hot and enjoy the comfort!
