Italian Herb Chicken Rotini in Four-Cheese Alfredo Cream Sauce
Prep Time: 15 minutesCook Time: 30 minutesTotal Time: 45 minutesServings: 6Course: Main CourseCuisine: Italian-AmericanIngredientsFor the Italian Herb Chicken1½ lbs boneless, skinless chicken breasts1 tablespoon olive oil2 teaspoons Italian seasoning1 teaspoon garlic powder½ teaspoon paprika½ teaspoon salt, or to taste¼ teaspoon black pepperFor the Rotini12 oz rotini pastaSalt for the pasta water½–1 cup reserved pasta waterFor the Four-Cheese Alfredo Cream Sauce3 tablespoons butter4 garlic cloves, minced2 cups heavy cream¾ cup freshly grated Parmesan cheese½ cup shredded mozzarella cheese½ cup shredded provolone cheese¼ cup grated Romano cheeseSalt and black pepper, to tasteFresh parsley, chopped, for garnishExtra Parmesan for serving, optionalInstructions1. Cook the RotiniBring a large pot of salted water to a boil. Add the rotini and cook until al dente according to the package directions. Reserve about 1 cup of pasta water, then drain the pasta without rinsing.2. Season the ChickenPat the chicken dry. Season both sides with Italian seasoning, garlic powder, paprika, salt, and black pepper.3. Cook the ChickenHeat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden on both sides and the center reaches 165°F. Transfer to a plate, let it rest for a few minutes, then slice into strips or bite-sized pieces.4. Make the Alfredo Cream SauceReduce the heat to medium-low. Melt the butter in the same skillet, then add the minced garlic. Cook for about 30 seconds, just until fragrant.Pour in the heavy cream and stir. Let it warm gently without bringing it to a hard boil.5. Add the Four CheesesReduce the heat to low. Gradually stir in the Parmesan, mozzarella, provolone, and Romano. Continue stirring until the cheeses have melted and the sauce is smooth and creamy.If the sauce becomes too thick, add reserved pasta water a little at a time until it reaches your preferred consistency.6. Combine EverythingAdd the cooked rotini to the Alfredo sauce and toss until completely coated. Return the sliced Italian herb chicken to the skillet and gently mix everything together.Taste and adjust the salt and black pepper if needed.7. ServeGarnish with fresh parsley and extra Parmesan. Serve immediately while the four-cheese Alfredo sauce is warm and creamy.NotesFreshly grated cheese melts more smoothly than many pre-shredded cheeses.Keep the heat low when adding the cheeses to help prevent the sauce from becoming grainy.Don't discard your pasta water until the dish is finished; it's useful for thinning the sauce.You can add broccoli, spinach, mushrooms, or sun-dried tomatoes.Boneless chicken thighs can be substituted for chicken breasts.Store leftovers covered in the refrigerator for up to 3–4 days.When reheating, add a splash of milk or cream to help restore the creamy consistency.