Ingredients
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2 lbs boneless, skinless chicken breasts (cut into thin cutlets)
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2 tablespoons olive oil
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1 teaspoon salt
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1/2 teaspoon black pepper
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1 teaspoon garlic powder
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3 cups rotini (twisted) pasta
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2 tablespoons butter
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4 garlic cloves, minced
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2 cups heavy cream
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1 cup grated Parmesan cheese
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1 cup shredded mozzarella cheese
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1/4 teaspoon crushed red pepper flakes (optional)
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2 tablespoons chopped parsley (for garnish)
Instructions
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Bring a large pot of salted water to a boil and cook the rotini pasta according to the package directions. Drain and set aside.
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Season the chicken cutlets with salt, pepper, and garlic powder.
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In a large skillet, heat olive oil over medium heat. Cook the chicken on both sides for about 4–5 minutes per side, or until golden brown and cooked through. Remove and set aside.
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In the same skillet, melt butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
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Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and mozzarella cheese until melted and smooth. Add crushed red pepper flakes if desired.
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Add the cooked pasta to the skillet and toss until fully coated in the creamy sauce.
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Slice the cooked chicken and serve over the cheesy twisted pasta. Sprinkle with chopped parsley before serving.