Ingredients
– 2 boneless, skinless chicken breasts
– 8 oz rotini pasta
– 4 tablespoons unsalted butter
– 4 cloves garlic, minced
– 1 cup heavy cream
– 1 cup grated Parmesan cheese
– 1 teaspoon Italian seasoning
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
Equipment Needed
– Large pot
– Skillet
– Colander
– Mixing spoon
– Chef’s knife
– Measuring cups and spoons
Step-by-Step Instructions
First, I start by cooking the rotini pasta in a large pot of salted boiling water according to package instructions. I love how the pasta twists and turns; it’s such a fun shape and holds onto the sauce beautifully. Once the pasta is al dente, I drain it in a colander and set it aside while I prepare the chicken. In a skillet, I melt two tablespoons of butter over medium heat, and the sizzling sound is music to my ears. After that, I add the chicken breasts, seasoned with salt and pepper, and cook them for about 6-7 minutes on each side, until both sides are golden brown and the chicken is cooked through. It’s important to let the chicken rest after cooking, letting the juices redistribute for that perfect tender bite. (See the next page below to continue steps…)