Creamy Garlic Butter Chicken Rotini Alfredo
Ingredients:
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 pound rotini pasta
4 tablespoons butter
4 cloves garlic, minced
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 cup chicken broth
1 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes (optional)
Salt and black pepper, to taste
2 tablespoons chopped fresh parsley, for garnish
Directions:
Cook the Pasta:
Boil the rotini according to package instructions until al dente. Drain and set aside.
Season the Chicken:
Season the chicken pieces with salt, pepper, and Italian seasoning.
Cook the Chicken:
In a large skillet over medium heat, melt the butter. Add the seasoned chicken and cook for 5 to 7 minutes, or until golden brown and fully cooked. Remove the chicken from the skillet and set aside.
Make the Sauce:
In the same skillet, add the minced garlic and cook for about 1 minute, until fragrant. Be careful not to let it burn.
Add Liquids and Cheese:
Pour in the chicken broth and heavy cream. Bring to a gentle simmer. Stir in the Parmesan cheese and red pepper flakes (if using), and continue stirring until the sauce is smooth and creamy.
Season the Sauce:
Taste and adjust seasoning with salt and pepper as needed.
Combine Everything:
Return the cooked chicken and pasta to the skillet. Toss well to coat everything evenly in the Alfredo sauce.
Finish and Serve:
Sprinkle with fresh parsley. Serve hot and enjoy.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4