Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil. Add the rotini and cook according to the package instructions until al dente. This usually takes about 8 to 10 minutes. Once cooked, drain the pasta, reserving about ½ cup of pasta water, and set both aside.
Tip: Reserved pasta water is full of starch and helps bind the sauce to the pasta for a silkier texture.
Step 2: Prepare the Chicken
While the pasta is cooking, cube the chicken breasts into even, bite-sized pieces. In a small bowl, season them with salt, pepper, garlic powder, and Italian seasoning.
Heat 1 tablespoon of butter and 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the butter melts and the pan is hot, add the chicken pieces in a single layer. Cook for 6–8 minutes, turning occasionally, until the chicken is golden brown and fully cooked.
Remove the chicken from the skillet and set aside on a plate.
Optional Variation: Substitute chicken with shrimp, turkey breast, or even plant-based “chicken” strips for dietary flexibility.
Step 3: Make the Garlic Butter Sauce
In the same skillet (do not wipe it clean), reduce the heat to medium and add the remaining 2 tablespoons of butter. Once melted, add the minced garlic and sauté for 1 to 2 minutes until fragrant — be careful not to burn the garlic.
Pour in the chicken broth and heavy cream, stirring gently to combine. Allow the mixture to simmer for about 2 to 3 minutes to thicken slightly.
Tip: A gentle simmer, not a rolling boil, prevents the cream from curdling.
Step 4: Add the Cheeses
Turn the heat to low and slowly add the grated Parmesan cheese, stirring continuously to help it melt smoothly into the sauce. If you’re using shredded mozzarella, add it now as well for extra creaminess and a slight stretch to the texture.
Taste the sauce and adjust seasoning with salt and pepper if needed.
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