Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce

Ingredients

• 500 g (about 1 lb) boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste
• 2 cups heavy cream (or half-and-half)
• 1 cup grated Parmesan cheese
• 300 g (about 10 oz) rotini pasta, cooked and drained
• 1 cup baby spinach or chopped parsley (optional, for color and freshness)

Instructions

1. Cook the pasta according to package directions. Drain and set aside.
2. In a large skillet, heat olive oil and butter over medium heat.
3. Add chicken pieces, season with salt, pepper, and Italian seasoning. Cook until golden and cooked through. Remove from skillet and set aside.
4. In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant.
5. Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until the sauce thickens and becomes smooth.
6. Return the cooked chicken to the skillet and toss to coat in the sauce.
7. Add the cooked rotini pasta and mix well until evenly coated.
8. Stir in spinach or parsley if using, and cook for another minute.
9. Serve warm, topped with extra Parmesan and freshly cracked black pepper.

Timing

• Prep time: 10 minutes
• Cook time: 20 minutes
• Total time: 30 minutes
• Serves: 4

Tip

For a lighter version, substitute milk and cornstarch for part of the cream. Add red pepper flakes for a little heat!