Garlic Butter Chicken Rotini with Creamy Three-Cheese Sauce

Instructions

Step 1 Bring a large pot of salted water to a boil and cook the rotini according to package instructions. Drain and set aside./n
Step 2 Season the chicken pieces with salt, black pepper, and garlic powder./n
Step 3 Heat olive oil in a skillet over medium-high heat and cook the chicken until golden brown and fully cooked, about 5–7 minutes./n
Step 4 Add butter and minced garlic to the skillet and sauté for 1–2 minutes until fragrant. Remove from heat and set aside./n
Step 5 In a saucepan, melt butter over medium heat, then whisk in flour and cook for 1–2 minutes./n
Step 6 Gradually whisk in milk and heavy cream, stirring until the sauce thickens./n
Step 7 Add mozzarella, cheddar, and Parmesan cheese, stirring until melted and smooth./n
Step 8 Season the sauce with salt and black pepper, then combine with the cooked rotini.
Step 9 Add the garlic butter chicken to the pasta and toss until evenly coated./n
Step 10 Garnish with chopped parsley and serve warm.

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 with a splash of milk or cream to restore the sauce’s creamy texture. Avoid overheating to prevent the sauce from separating.