Step-by-step instructions
Start by bringing a large pot of salted water to a boil. Add the rotini and cook until al dente, usually about 8-10 minutes. Once done, drain the pasta and set it aside.
Pat the chicken breasts dry with a paper towel. Season both sides generously with Italian seasoning, garlic powder, salt, and pepper. In a large skillet over medium heat, melt 2 tablespoons of butter. Add the chicken and sear for about 5–6 minutes per side, ensuring it’s golden brown and has reached an internal temperature of 165°F. Once cooked, let it rest before slicing into strips.
In the same skillet, add the remaining tablespoon of butter. Sauté the minced garlic for 30–60 seconds until fragrant. Pour in the chicken broth and heavy cream, stirring well to deglaze the pan and bringing it to a gentle simmer.
Stir in the grated Parmesan and shredded mozzarella cheese. Keep stirring as the cheese melts, creating a thick, creamy sauce.
Mix the cooked rotini into the sauce, ensuring each piece is nicely coated. Allow it to heat through for a minute or two.
Serve the pasta on plates, topping it with the sliced chicken. Garnish with freshly chopped parsley for a pop of color and flavor!
Best ways to enjoy it
While this dish is delightful on its own, you can elevate it by serving it with a side of garlic bread or a refreshing green salad drizzled with a light vinaigrette. For a touch of elegance, consider pairing it with a crisp white wine like Pinot Grigio or a light-bodied red like Merlot.
How to store
To keep your leftovers fresh, allow the dish to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. When reheating, do so gently on the stovetop over low heat, adding a splash of chicken broth or cream if it appears too thick. You can also freeze it for up to 2 months, but keep in mind the creaminess might change a bit once thawed. Always ensure food safety by observing proper temperature guidelines when storing and reheating.
Helpful cooking tips
For an added depth of flavor, consider marinating the chicken in a bit of olive oil, lemon juice, and herbs before cooking. This will keep the chicken moist and infuse it with bright flavors. If you want a little kick, sprinkle some red pepper flakes into the sauce!
Creative twists
Feel free to customize this creamy delight by incorporating your favorite veggies—think spinach, sun-dried tomatoes, or even mushrooms. For a bit of crunch, try topping the dish with toasted pine nuts or even crispy bacon bits. Additionally, if you’re feeling adventurous, experiment with different cheeses like goat cheese or feta for a unique twist!
FAQs
1. Can I make this dish ahead of time?
Yes, you can prepare the sauce and chicken in advance and then reheat them together with the cooked rotini. Just be sure to store them separately until you’re ready to serve to avoid soggy pasta.
2. What can I substitute for heavy cream?
If you’re looking for a lighter option, half-and-half or evaporated milk work well. For a dairy-free alternative, try coconut cream or a plant-based creamer.
3. How do I know when the chicken is perfectly cooked?
Use a meat thermometer to check the internal temperature, which should be at least 165°F. This guarantees juicy and safe-to-eat chicken.
With this creamy garlic butter chicken and rotini in Parmesan sauce, you’ll not only satisfy your cravings but also impress family and friends with a dish that’s both classic and comforting!
