Ingredients: 12 oz rotini pasta 1 lb boneless, skinless chicken breast (or thighs), cut into bite-sized pieces 2 tbsp butter 1 tbsp olive oil 4 cloves garlic, minced 1 cup chicken broth 1 ½ cups heavy cream 1 cup grated Parmesan cheese ½ tsp salt (or to taste) ½ tsp black pepper ½ tsp smoked paprika ½ tsp Italian seasoning Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil.
Cook rotini according to package instructions until al dente. Drain and set aside.
2. Cook the Chicken:
In a large skillet over medium-high heat, add olive oil and butter.
Season the chicken pieces with salt, pepper, paprika, and Italian seasoning.
Add chicken to the skillet and cook until golden and fully cooked through (about 5–7 minutes). Remove and set aside.
3. Make the Sauce:
In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant.
Pour in chicken broth and let it simmer for 1–2 minutes, scraping up any browned bits.
Stir in the heavy cream and bring to a gentle simmer.
Add grated Parmesan cheese and stir until melted and the sauce thickens (about 3–5 minutes).
4. Combine Everything:
Return the cooked chicken to the skillet and toss to coat in the sauce.
Add the cooked rotini pasta and stir until everything is well combined and heated through.
5. Serve:
Serve hot, optionally garnished with extra Parmesan, parsley, or a pinch of red pepper flakes.
