Instructions
Step 1: Bring a large pot of salted water to a boil and cook the rotini according to package instructions. Reserve 1/2 cup pasta water, then drain and set aside. /n
Step 2: Season the chicken with Italian seasoning, dried parsley, paprika, salt, and black pepper. /n
Step 3: Heat olive oil in a skillet over medium-high heat. Add chicken and cook until golden brown and fully cooked, about 6–8 minutes. /n
Step 4: Add butter and minced garlic to the skillet and sauté for 1 minute until fragrant, coating the chicken in the garlic herb butter. Remove from heat and set aside. /n
Step 5: In a separate pan, melt butter over medium heat and pour in heavy cream. Bring to a gentle simmer. /n
Step 6: Stir in mozzarella and Parmesan cheese until melted and smooth. /n
Step 7: Add garlic powder, onion powder, salt, and pepper. Adjust consistency with reserved pasta water as needed. /n
Step 8: Toss the cooked rotini in the creamy sauce until well coated. /n
Step 9: Serve pasta topped with garlic herb chicken and garnish with fresh parsley.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave with a splash of milk or cream to keep the sauce smooth and creamy. Avoid overheating to prevent the sauce from separating.
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