Ingredients:
2 boneless, skinless chicken breasts (thinly sliced)
12 oz (340 grams) rotini or fusilli pasta
2 tbsp olive oil
4 tbsp butter (divided)
4 garlic cloves (minced)
1 tsp Italian seasoning
½ tsp crushed red pepper flakes (optional)
Salt & black pepper to taste
1 cup heavy cream
½ cup chicken broth
1½ cups grated Parmesan cheese
½ cup cream cheese
1 cup shredded mozzarella
Fresh parsley for garnish
Instructions:
1. Boil the Pasta:
Cook the pasta in salted water until al dente. Reserve ½ cup pasta water before draining. Set aside.
2. Cook the Chicken:
Season the chicken with salt, pepper, Italian seasoning, and red pepper flakes. Sauté in olive oil over medium-high heat until golden and cooked through. Remove from pan.
3. Make the Sauce:
In the same pan, melt 2 tbsp butter. Add garlic and sauté until fragrant. Pour in chicken broth and cream, simmer for a few minutes.
4. Add the Cheeses:
Lower the heat. Stir in Parmesan, cream cheese, and mozzarella. Let everything melt into a rich, creamy sauce. Use pasta water to adjust consistency if needed.
5. Combine & Finish:
Add the cooked pasta and chicken to the sauce. Toss gently to coat. Let simmer for 2–3 minutes.
6. Serve:
Top with chopped parsley and extra Parmesan if desired. Serve hot!
