Ingredients
Method
- Boil the rotini in salted water for 8-10 minutes until al dente, then drain and set aside.
- Season the chicken pieces with salt, pepper, and Italian seasoning.
- Melt butter in a skillet over medium heat and sauté the chicken for 5-7 minutes until browned and cooked through, then remove from the pan.
- Add minced garlic to the same skillet and sauté for approximately 1 minute until fragrant.
- Stir in the chicken broth and heavy cream, bring the mixture to a gentle simmer, then add Parmesan cheese and red pepper flakes and stir until melted.
- Return the chicken and pasta to the skillet and toss thoroughly to coat with the sauce.
- Garnish the dish with fresh parsley before serving.
Nutrition
Notes
Pasta Choice: I love using rotini because the spirals catch every drop of sauce, but if you have penne or bowties in the pantry, they work just as well for this creamy