Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce

Bring a large pot of salted water to a boil. Add rotini and cook until al dente. Drain and set aside.

In a deep skillet, melt 2 tbsp of butter over medium heat. Add cubed chicken, season with garlic powder, Italian seasoning, salt, and pepper. Cook until golden and fully cooked. Remove and keep warm.

Melt remaining butter in the same pan. Add minced garlic and sauté for 1 minute.

Pour in heavy cream and chicken broth. Whisk to combine and heat through.

Stir in Parmesan and mozzarella. Let melt into a creamy sauce and simmer until slightly thickened.

Return chicken and cooked rotini to the pan. Stir until everything is well coated.

Garnish with fresh parsley and serve hot.

Serving and Storage Tips