Instructions
Step 1 Bring a large pot of salted water to a boil and cook the rotini according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
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Step 2 Season the chicken with garlic powder, paprika, salt, and black pepper.
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Step 3 Heat olive oil in a skillet over medium-high heat. Cook the chicken until golden and fully cooked. Remove and toss with buffalo sauce.
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Step 4 In the same skillet, melt butter and sauté garlic until fragrant, about 1 minute.
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Step 5 Add heavy cream and milk, stirring until warmed through.
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Step 6 Stir in Parmesan and mozzarella cheese until melted and smooth.
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Step 7 Add Italian seasoning and red pepper flakes.
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Step 8 Gradually add reserved pasta water to reach desired sauce consistency.
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Step 9 Toss the cooked pasta in the sauce until fully coated.
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Step 10 Plate the creamy pasta and top with buffalo chicken. Garnish with parsley and serve immediately.
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 cream to keep the sauce smooth. Avoid overheating to keep the chicken tender.
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