Garlic Butter Chicken Rotini with Creamy Sun Dried Tomato Sauce

Instructions

Step 1: Cook the rotini according to package instructions until al dente. Drain and set aside. /n
Step 2: Season chicken with salt, pepper, and Italian seasoning. /n
Step 3: Heat olive oil and 1 tablespoon butter in a large skillet over medium heat, then cook chicken until golden and fully cooked. Remove and set aside. /n
Step 4: In the same skillet, add remaining butter and sauté chopped onion until softened. /n
Step 5: Add minced garlic and sun-dried tomatoes, cooking for about 1–2 minutes until fragrant. /n
Step 6: Pour in heavy cream and milk, stirring well, and let simmer for 3–5 minutes. /n
Step 7: Add mozzarella and Parmesan cheese, stirring until melted and smooth. /n
Step 8: Stir in red pepper flakes and adjust seasoning with salt and black pepper. /n
Step 9: Add cooked rotini to the sauce and toss until well coated. /n
Step 10: Return chicken to the skillet and mix gently to combine. /n
Step 11: Garnish with chopped parsley and serve warm.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3–4 days.

Reheat on the stovetop over low heat or in the microwave, adding a splash of milk or cream to maintain the sauce’s creamy texture.

This dish can be frozen for up to 1 month. Thaw overnight in the refrigerator before reheating.