Garlic Butter Chicken with Creamy Herb Rotini

Instructions
Step 1 Cook the rotini pasta according to package instructions until al dente, then drain and set aside. /n
Step 2 Season the chicken pieces with salt, pepper, and paprika. /n
Step 3 Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add chicken and cook until golden brown and fully cooked, about 6–8 minutes. Remove and set aside. /n
Step 4 In the same skillet, reduce heat to medium and add remaining butter and minced garlic, sautéing until fragrant. /n
Step 5 Pour in heavy cream and milk, stirring continuously. Add Italian seasoning and let the sauce simmer gently. /n
Step 6 Stir in mozzarella and Parmesan cheese until melted and smooth. /n
Step 7 Add cooked pasta to the sauce and toss to coat evenly. /n
Step 8 Return the chicken to the skillet and mix gently until everything is well combined and heated through. /n
Step 9 Garnish with fresh parsley and thyme, then serve warm.

Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop with a splash of milk or cream to keep the sauce smooth. Microwave in short intervals, stirring between each, to prevent the sauce from separating.