Butter Chicken Rotini (Printable Version)
# What You’ll Need:
01 -
12 oz rotini pasta
02 -
1 1/2 lbs chicken breasts, boneless and skinless, diced small
03 -
Salt and black pepper, as desired
04 -
2 tablespoons olive oil
05 -
4 tablespoons unsalted butter
06 -
5 cloves garlic, finely chopped
07 -
1 teaspoon onion powder
08 -
1 teaspoon garlic powder
09 -
1/2 cup low-sodium chicken broth
10 -
1 cup heavy whipping cream
11 -
1/2 cup Parmesan, grated
12 -
Fresh parsley, diced (optional for topping)
# Steps to Follow:
01 -
Follow the package info to cook rotini. Drain it once done and set aside.
02 -
Sprinkle chicken pieces with onion powder, garlic powder, salt, and pepper.
03 -
In a large pan, warm up the olive oil over medium heat. Toss in the seasoned chicken. Brown it up until cooked through, for about 6–8 minutes. Set aside after cooking.
04 -
Use the same pan and melt butter. Toss in the minced garlic and cook for just a minute until you can smell it.
05 -
Pour in the cream and chicken broth. Stir well and let it cook down for around 3–4 minutes.
06 -
Stir in the Parmesan cheese and keep mixing until it's fully melted and the liquid is creamy.
07 -
Add the cooked chicken back into the skillet with the sauce. Then, toss in the pasta and mix until each piece is coated nicely.
08 -
Let it all warm up for 2–3 minutes. Sprinkle chopped parsley on top, if you like, and enjoy while it's hot.