Instructions
Step 1: Start by cooking the rotini pasta according to the package instructions until al dente. Drain and set aside.
Step 2: While the pasta is cooking, season the chicken cubes with salt, pepper, paprika, garlic powder, and toss in cornstarch until evenly coated.
Step 3: Heat olive oil in a large skillet over medium-high heat. Add chicken cubes and cook until golden and crispy on all sides, about 6-8 minutes. Remove chicken and set aside.
Step 4: In the same skillet, reduce heat to medium and melt butter. Add minced garlic and sauté for 1-2 minutes until fragrant. Stir in honey and return the chicken to the skillet, tossing to coat evenly. Simmer for a few minutes until sauce thickens.
Step 5: In a separate saucepan, melt butter over medium heat. Add garlic and cook for 1 minute. Pour in the heavy cream and bring to a gentle simmer.
Step 6: Gradually whisk in the Parmesan cheese until smooth and creamy. Season with salt and pepper.
Step 7: Add the cooked rotini to the Alfredo sauce and mix until pasta is well coated.
Step 8: Plate the creamy Alfredo pasta and top or serve alongside the honey butter garlic chicken bites. Sprinkle with Italian seasoning if desired.
Storage Information
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave with a splash of cream or water to maintain the pasta’s creamy texture. The chicken can also be reheated separately in a pan to re-crisp the coating slightly.
Continue on the next page