Instructions
Step 1 Cook the rotini in salted boiling water according to package instructions until al dente, then drain and set aside./nStep 2 Season flour with paprika, garlic powder, salt, and black pepper./nStep 3 Dip chicken strips into flour, then eggs, then breadcrumbs, coating evenly./nStep 4 Heat oil in a deep skillet and fry chicken strips until golden brown and cooked through, about 4–5 minutes. Remove and drain on paper towels./nStep 5 In a saucepan, melt butter and stir in buffalo sauce. Toss fried chicken strips in the sauce until well coated./nStep 6 In another pan, melt butter over medium heat and sauté garlic until fragrant./nStep 7 Pour in heavy cream and bring to a gentle simmer.
Step 8 Stir in Parmesan and mozzarella cheese until melted and smooth./nStep 9 Add garlic powder, Italian seasoning, salt, and black pepper. Mix well./nStep 10 Add cooked rotini to the sauce and toss until fully coated./nStep 11 Plate the creamy pasta alongside buffalo chicken strips./nStep 12 Garnish with fresh parsley and serve immediately.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat pasta with a splash of milk or cream to keep it smooth. Reheat chicken in the oven or air fryer to maintain crispiness rather than microwaving.
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