Ingredients
For the Chicken:
2 large chicken breasts (sliced in half horizontally or 4 chicken cutlets)
Salt and black pepper to taste
1 tsp garlic powder
1 tsp Italian seasoning
2 tbsp olive oil
2 tbsp butter
4 cloves garlic (minced)
1 cup heavy cream
½ cup chicken broth
¾ cup grated Parmesan cheese
½ cup shredded mozzarella (optional for extra cheesiness)
Chopped parsley (for garnish)
For the Twisted Pasta:
12 oz rotini or fusilli pasta
1 tbsp butter
½ cup milk
1 cup shredded cheddar cheese
½ cup mozzarella cheese
Salt to taste
Instructions
- Prepare the Pasta:
Cook pasta in salted water according to package instructions. Drain and set aside.
In the same pot, melt 1 tbsp butter over medium heat. Add milk, cheddar, and mozzarella cheese. Stir until melted and creamy.
Mix in the cooked pasta and stir until well coated. Cover and keep warm.
- Cook the Chicken:
Season chicken with salt, pepper, garlic powder, and Italian seasoning.
Heat olive oil in a large skillet over medium-high heat. Cook chicken 4-5 minutes per side until golden and cooked through. Remove and set aside.
- Make the Sauce:
In the same skillet, lower the heat and melt butter. Add minced garlic and sauté for about 1 minute until fragrant.
Pour in heavy cream and chicken broth. Stir well and bring to a simmer.
Add Parmesan and mozzarella (if using), stir until melted and smooth. Simmer until sauce thickens slightly (3–5 minutes).
- Combine:
Return chicken to the skillet and spoon sauce over the top. Simmer 2–3 minutes to warm through.
Serve over or alongside the cheesy twisted pasta.
- Garnish & Serve:
Sprinkle with chopped parsley and extra Parmesan, if desired.