Instructions
Step 1: Season chicken breasts with paprika, garlic powder, salt, and pepper.
Step 2: Heat olive oil in a skillet over medium heat. Sear chicken for 5–7 minutes per side until fully cooked and golden brown. Remove, let rest, then slice.
Step 3: Cook rotini pasta according to package instructions. Drain and set aside.
Step 4: In the same skillet, melt butter and sauté garlic for 1–2 minutes until fragrant.
Step 5: Stir in heavy cream, Velveeta cubes, Parmesan, and Italian seasoning. Cook, stirring frequently, until cheese is fully melted and sauce is smooth.
Step 6: Add cooked rotini to the sauce and toss to coat evenly.
Step 7: Serve pasta topped with sliced chicken and garnish with chopped parsley.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk or cream to loosen the sauce if needed. Not recommended for freezing due to dairy-based sauce.
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