Three Cheese Garlic Butter Chicken Rotini

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 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 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, then stir in chopped parsley./n
Step 5 In a saucepan, melt butter over medium heat and whisk in flour, cooking 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./n
Step 9 Add the garlic butter chicken to the pasta and toss until fully coated.
Step 10 Serve warm, optionally garnished with extra parsley and cheese.

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 maintain the creamy texture. Avoid overheating to prevent the sauce from separating.