Instructions
Step 1: Bring a large pot of salted water to a boil and cook the rotini according to package instructions until al dente. Drain and set aside./nStep 2: Heat olive oil in a large skillet over medium heat and cook the diced chicken until browned and fully cooked. Remove and set aside./nStep 3: In the same skillet, sauté minced garlic until fragrant, about 1 minute./nStep 4: Stir in the Rotel tomatoes, salt, pepper, paprika, onion powder, and red pepper flakes, cooking for 2–3 minutes./nStep 5: Add butter and let it melt into the mixture./nStep 6: Pour in chicken broth, heavy cream, and milk, stirring well. Let it simmer for 3–4 minutes./nStep 7: Gradually add cheddar and mozzarella cheese, stirring continuously until the sauce becomes smooth and creamy./nStep 8: Return the cooked chicken to the skillet and mix well./nStep 9: Add the cooked rotini and toss until evenly coated in the sauce./nStep 10: Let everything cook together for another 2–3 minutes, then garnish with parsley and serve warm.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave, adding a splash of milk or broth to maintain the creamy consistency. Avoid overheating to prevent the sauce from separating.
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