Instructions
step 1 Cook fusilli pasta according to package instructions until al dente, then drain and set aside.
/ nstep 2 Season chicken with salt, pepper, paprika, and Italian seasoning.
/ nstep 3 Heat olive oil in a skillet over medium-high heat and cook chicken until golden and fully cooked, then slice and set aside.
/ nstep 4 In the same pan, sauté garlic and sun-dried tomatoes until fragrant.
/ nstep 5 Melt butter and whisk in flour to form a roux.
/ nstep 6 Gradually add milk and cream, whisking until the sauce thickens.
/ nstep 7 Stir in mozzarella and Parmesan cheese until melted and smooth.
/ nstep 8 Add crushed red pepper flakes and adjust seasoning to taste.
/ nstep 9 Toss cooked pasta in the sauce until well coated.
/ nstep 10 Top with sliced chicken and gently combine.
/ nstep 11 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 on the stovetop or microwave with a splash of milk or cream to keep the sauce smooth. Avoid overheating to prevent separation. Not ideal for freezing due to the creamy sauce texture.
Continue on the next page