Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce -

Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce

Ingredients

4 boneless, skinless chicken breasts

2 tablespoons olive oil

4 cloves garlic, minced

1 cup heavy cream

1 cup grated Parmesan cheese

1/2 cup chicken broth

1 teaspoon Italian seasoning

Salt and pepper, to taste

8 oz rotini pasta

Fresh parsley, chopped (for garnish)

Instructions

Cook the Pasta: Boil rotini in salted water according to package directions until al dente. Drain and set aside.

Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Cook 6–7 minutes per side until golden and cooked through. Set aside to rest, then slice.

Make the Sauce: In the same skillet, sauté garlic for 1 minute until fragrant. Pour in chicken broth and bring to a simmer. Lower heat and stir in cream, Parmesan, and Italian seasoning. Whisk until smooth and creamy.

Combine: Add rotini to the sauce and stir to coat. Thin with extra broth if needed.

Serve: Top creamy rotini with sliced chicken and a sprinkle of fresh parsley. Serve warm.

Notes

For extra depth, use a mix of Parmesan and Romano cheese.

Be sure not to overcook the garlic it should be fragrant but not browned.

Letting the chicken rest before slicing helps keep it juicy.