Ingredients:
2 boneless, skinless chicken breasts, sliced into thin strips
12 oz twisted pasta (such as rotini or fusilli)
4 tbsp butter (divided)
1 tsp Italian seasoning
1 1/2 cups grated Parmesan cheese
1 cup shredded mozzarella cheese
Preparation:
1. Bring a large pot of salted water to a boil and cook your twisted pasta until al dente, according to the package instructions. Drain and set aside, reserving about 1/2 cup of pasta water in case you need to thin the sauce later.
2. While the pasta cooks, season the chicken strips with salt, black pepper, Italian seasoning, and crushed red pepper flakes (if you like a kick). Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–6 minutes until browned and cooked through. Remove from the skillet and set aside.
3. In the same skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for 1–2 minutes, just until fragrant. Be careful not to burn the garlic; it should be golden, not brown.
4. Pour in the chicken broth and heavy cream, stirring well to combine. Let it simmer for 3–4 minutes so it can reduce slightly and thicken. Then, stir in the remaining 2 tablespoons of butter, Parmesan cheese, cream cheese, and mozzarella. Keep stirring gently until all the cheeses have melted and the sauce is smooth and creamy.
5. Add the cooked pasta and chicken back into the skillet. Toss gently to coat everything in the sauce. Let it all simmer together for another 2–3 minutes so the flavors can meld. If the sauce gets too thick, stir in a splash of reserved pasta water until you reach your desired consistency.
Garnish with freshly chopped parsley and a little extra Parmesan before serving. Enjoy hot!
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