Ingredients:
1½ lbs chicken breast, cut into bite-size pieces
12 oz rotini
6 tablespoons butter
8 cloves garlic, minced
4 cups chicken broth
2 cups heavy cream
1½ cups grated Parmesan
1 cup shredded mozzarella
4 oz cream cheese, softened
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon Italian seasoning
¼ teaspoon red pepper flakes
2 tablespoons chopped fresh parsley
Directions:
Season the chicken with the salt, black pepper, and garlic powder.
Heat the olive oil and 2 tablespoons butter in a deep pot over medium-high heat. Add the chicken and cook for 6 to 7 minutes, stirring occasionally, until browned and fully cooked.
Move the chicken to one side of the pot. Add the remaining 4 tablespoons butter, garlic, and red pepper flakes to the open space. Stir for about 1 minute.
Pour in the chicken broth and heavy cream, then add the uncooked rotini.
Keep the pot uncovered at a steady simmer for 12 to 14 minutes. Stir often until the pasta is tender and most of the liquid has reduced.
Turn the heat to low and stir in the softened cream cheese.
Add the Parmesan, mozzarella, and Italian seasoning. Stir until the cheeses have melted and the chicken is evenly distributed through the pasta.
Remove the pot from the heat and let it stand for 2 minutes. Sprinkle with chopped parsley before serving.
Cooking Time: 30 minutes | Servings: 5 | Calories: Approximately 900 per serving