Instructions
Step 1: Cook rotini pasta according to package directions. Drain and set aside.
Step 2: Season chicken breasts with salt and pepper. In a skillet, heat olive oil over medium heat. Cook chicken 5-6 minutes per side or until golden and cooked through. Remove from pan and let rest before slicing.
Step 3: In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
Step 4: Pour in chicken broth and bring to a simmer. Stir in heavy cream, Parmesan, and Italian seasoning. Simmer for 3-4 minutes until the sauce thickens.
Step 5: Toss cooked rotini into the sauce until well coated.
Step 6: Slice the chicken and place over the pasta. Garnish with chopped parsley and serve hot.
Storage Information
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 cream or milk to keep the sauce smooth and velvety.
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