Instructions
Step 1 Cook rotini pasta according to package instructions, then drain and set aside.
/nStep 2 Season chicken with salt, pepper, paprika, and Italian seasoning.
/nStep 3 Heat olive oil and 1 tablespoon butter in a large skillet over medium heat.
/nStep 4 Add chicken and cook until golden brown and fully cooked, then remove and set aside.
/nStep 5 In the same skillet, melt remaining butter and sauté garlic until fragrant.
/nStep 6 Pour in heavy cream and milk, stirring until warmed through.
/nStep 7 Add Parmesan, mozzarella, cheddar, and provolone cheese, stirring until melted and smooth.
/nStep 8 Add cooked pasta to the sauce and mix until fully coated.
/nStep 9 Return chicken to the skillet and spoon sauce over the top.
/nStep 10 Garnish with fresh parsley and serve hot.
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 restore the sauce’s creamy texture.
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