Ingredients:

2 boneless, skinless chicken breasts, sliced into thin strips

12 oz twisted pasta (rotini or fusilli)

2 tbsp olive oil

4 tbsp butter, divided

4 cloves garlic, minced

1 tsp Italian seasoning

1/2 tsp crushed red pepper flakes (optional)

Salt and black pepper, to taste

1 cup heavy cream

1/2 cup chicken broth

1 1/2 cups grated Parmesan cheese

1/2 cup cream cheese

1 cup shredded mozzarella cheese

Fresh parsley, chopped (for garnish)

 Directions:

1️⃣ Cook the Pasta:

Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.

2️⃣ Sauté the Chicken:

In a large skillet, heat olive oil over medium-high heat. Season chicken with salt, black pepper, Italian seasoning, and red pepper flakes (if using).

Add chicken to the skillet and cook for 5–6 minutes until browned and fully cooked. Remove and set aside.

3️⃣ Make the Sauce:

In the same skillet, melt 2 tbsp butter over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant.

Pour in chicken broth and heavy cream. Simmer for 3–4 minutes to slightly thicken.

4️⃣ Add the Cheeses:

Stir in Parmesan cheese, cream cheese, and mozzarella cheese. Mix until the sauce becomes smooth and creamy.

If needed, thin the sauce with a splash of reserved pasta water.

5️⃣ Combine Everything:

Return the cooked chicken and pasta to the skillet. Toss to coat everything in the cheesy garlic sauce. Simmer for 2–3 more minutes.

6️⃣ Garnish and Serve:

Top with chopped parsley and an extra sprinkle of Parmesan cheese. Serve hot and enjoy the comforting layers of flavor!

⏱ Preparation time: 10 minutes

⏱ Cooking time: 20 minutes

⏱ Total time: 30 minutes

Calories: ~850 kcal per serving

Servings: 4