Creamy Garlic Butter Chicken with Rotini Alfredo Sauce
Ingredients:
1.5 lbs boneless, skinless chicken breasts
1 tbsp olive oil
4 tbsp butter, divided
4 cloves garlic, minced
1/2 cup chicken broth
1/2 cup heavy cream
1/4 cup grated Parmesan cheese, plus extra for garnish
1/4 cup chopped fresh parsley, plus extra for garnish
1/2 tsp Italian seasoning
1/4 tsp red pepper flakes (optional)
Salt and pepper to taste
1 lb rotini pasta
2 tbsp butter
1/4 cup sun-dried tomatoes, oil-packed, drained and chopped
1/4 cup fresh basil leaves, chopped
1/4 cup shredded mozzarella cheese
1 lemon, zested and juiced
Directions:
1. Cook the Pasta: Cook the rotini pasta according to package directions until al dente. Drain and set aside.
2. Sear the Chicken: Season the chicken breasts with salt, pepper, and Italian seasoning. Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes per side, or until golden brown and cooked through. Remove chicken from skillet and set aside.
3. Make the Garlic Butter Sauce: In the same skillet, melt the remaining 2 tbsp butter. Add minced garlic and red pepper flakes (if using) and cook for 1 minute until fragrant. Pour in chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.
4. Create the Creamy Alfredo: Stir in heavy cream and Parmesan cheese. Reduce heat to low and simmer for 2-3 minutes, or until the sauce has thickened slightly. Season with salt and pepper to taste. Stir in sun-dried tomatoes, lemon zest, and lemon juice.
5. Combine and Serve: Slice the chicken breasts and add them back to the skillet with the sauce. Add the cooked rotini pasta to the skillet and toss to coat with the creamy Alfredo sauce. Stir in fresh basil and mozzarella cheese.
6. Garnish: Sprinkle with fresh parsley and extra Parmesan cheese before serving.
Cooking Time: 30 minutes | Servings: 6 | Calories: Approximately 650