Instructions
Step 1: Cook the rotini according to package instructions until al dente. Drain and set aside./n
Step 2: Season the chicken with salt, pepper, garlic powder, and paprika./n
Step 3: Heat olive oil in a skillet over medium-high heat and cook the chicken until golden and fully cooked. Remove and set aside./n
Step 4: In the same skillet, melt butter and sauté minced garlic until fragrant./n
Step 5: Spoon the garlic butter over the chicken and set aside./n
Step 6: In a separate pan, melt butter and pour in heavy cream, stirring to combine./n
Step 7: Add cheddar and mozzarella cheese, stirring until melted and smooth./n
Step 8: Stir in onion powder, dried parsley, and red pepper flakes. Simmer until slightly thickened./n
Step 9: Add the cooked rotini to the sauce and toss until well coated./n
Step 10: Serve the garlic butter chicken over or alongside the creamy pasta./n
Step 11: Garnish with fresh 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 over low heat, adding a splash of milk or cream to loosen the sauce. Microwave in short intervals, stirring between each, to maintain a creamy texture. Avoid overheating to keep the chicken tender and the sauce smooth.
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