Instructions
Step 1: Bring a large pot of salted water to a boil. Cook the rotini pasta until al dente according to package instructions. Drain and set aside.
Step 2: Season the chicken breasts with garlic powder, onion powder, Italian seasoning, salt, and pepper on both sides.
Step 3: Heat olive oil in a large skillet over medium heat. Cook the chicken for 6-7 minutes per side, until golden and cooked through. Remove from skillet, let rest for a few minutes, then slice.
Step 4: In the same skillet, melt the butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Step 5: Sprinkle in the flour and whisk for 1-2 minutes to create a roux.
Step 6: Gradually whisk in the milk and heavy cream. Cook, stirring frequently, until the sauce thickens, about 4-5 minutes.
Step 7: Stir in Parmesan cheese and red pepper flakes. Adjust seasoning with salt and pepper.
Step 8: Add the cooked pasta to the sauce, tossing to coat. Top with sliced chicken and garnish with fresh parsley.
Storage Information
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 if needed to loosen the sauce.
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