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 pepper to taste
2 tablespoons chopped fresh parsley, for garnish
Directions:
1. Cook the pasta according to package directions until al dente. Drain and set aside.
2. Season the chicken pieces with salt, pepper, and Italian seasoning.
3. In a large skillet, melt the butter over medium heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
4. Add the minced garlic to the skillet and cook for about 1 minute, until fragrant. Be careful not to burn the garlic.
5. Pour in the chicken broth and heavy cream. Bring to a simmer and stir in the Parmesan cheese and red pepper flakes (if using). Continue stirring until the cheese is melted and the sauce is smooth and creamy.
6. Season the sauce with salt and pepper to taste.
7. Add the cooked pasta and chicken back to the skillet. Toss to coat everything evenly in the creamy Alfredo sauce.
8. Garnish with fresh parsley before serving. Serve immediately and enjoy!
Cooking Time: 25 minutes | Servings: 4 | Calories: Approximately 650 per serving