Instructions
Step 1 Cook the rotini according to package instructions until al dente, then drain and set aside.
/n Step 2 Season the chicken with salt, black pepper, and garlic powder.
/n Step 3 Heat olive oil in a skillet over medium-high heat and cook the chicken until golden and cooked through.
/n Step 4 Add butter and buffalo sauce to the chicken, tossing to coat evenly, then remove and set aside.
/n Step 5 In the same skillet, sauté the minced garlic until fragrant.
/n Step 6 Pour in heavy cream and chicken broth, stirring to combine.
/n Step 7 Add mozzarella, cheddar, Parmesan, and cream cheese, stirring until smooth and creamy.
/n Step 8 Stir in Italian seasoning and adjust seasoning if needed.
/n Step 9 Add the cooked rotini to the sauce and toss until fully coated.
/n Step 10 Serve the buffalo butter chicken alongside or mixed with the creamy pasta and garnish with parsley.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth to loosen the sauce. Avoid overheating to maintain the creamy texture.
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