Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce

Ingredients:

12 oz rotini pasta
2 boneless, skinless chicken breasts, cubed
3 tbsp butter
3 cloves garlic, minced
1 tsp Italian seasoning
1/2 tsp garlic powder
Salt and pepper, to taste
1 cup heavy cream
1/2 cup chicken broth
1 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
Fresh parsley, chopped (for garnish)

Directions:

Cook the pasta: Bring a large pot of salted water to a boil. Add rotini and cook according to package instructions until al dente. Drain and set aside.
Cook the chicken: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the cubed chicken, season with salt, pepper, Italian seasoning, and garlic powder. Cook until the chicken is golden brown and cooked through. Remove from the skillet and set aside.
Make the sauce: In the same skillet, melt the remaining tablespoon of butter. Add the minced garlic and sauté until fragrant. Pour in the heavy cream and chicken broth, stirring to combine.
Add the cheese: Stir in Parmesan and mozzarella cheese, letting them melt into the sauce. Simmer until thick and creamy.
Combine everything: Return the cooked chicken to the skillet and add the drained rotini. Toss to coat everything in the creamy Parmesan sauce.
Serve: Garnish with fresh parsley and serve warm.

Cooking Time: 25 minutes | Servings: 4