Ingredients
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2 boneless, skinless chicken breasts (cubed)
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10 oz rotini pasta
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3 tbsp unsalted butter
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3 cloves garlic (minced)
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1 cup heavy cream
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1 cup chicken broth
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¾ cup grated Parmesan cheese
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½ tsp salt
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½ tsp black pepper
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½ tsp paprika
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½ tsp Italian seasoning
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½ cup shredded mozzarella cheese
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2 tbsp olive oil
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2 tbsp fresh parsley (chopped)
Instructions
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Cook the Pasta:
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Bring a large pot of salted water to a boil and cook rotini according to package instructions. Drain and set aside.
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Prepare the Chicken:
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Season the cubed chicken with salt, pepper, paprika, and Italian seasoning.
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Heat olive oil in a large skillet over medium-high heat and cook the chicken until golden brown and fully cooked (about 5-7 minutes). Remove from the pan and set aside.
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Make the Parmesan Sauce:
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In the same skillet, melt butter and sauté minced garlic for about 1 minute until fragrant.
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Pour in the chicken broth and heavy cream, stirring to combine.
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Reduce heat to low and gradually stir in Parmesan cheese until the sauce thickens.
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Combine Everything:
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Add the cooked rotini and chicken back into the skillet, stirring to coat everything in the creamy sauce.
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Sprinkle mozzarella cheese over the top and let it melt.
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Serve:
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Garnish with fresh parsley and serve warm.
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