Ingredients:
For the chicken:
2 chicken breasts (cut into bite-sized pieces)
1 tbsp olive oil
Salt and pepper to taste
1 tsp garlic powder
½ tsp paprika (optional)
For the pasta and sauce:
2 cups rotini pasta
2 tbsp butter
4 garlic cloves (minced)
1 tbsp all-purpose flour
1½ cups milk (or heavy cream for extra creaminess)
½ cup grated parmesan cheese
Salt and pepper to taste
Fresh parsley for garnish (optional)
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Instructions:
1. Cook the Pasta:
Boil the rotini pasta in salted water according to the package instructions. Drain and set aside.
2. Cook the Chicken:
Season chicken pieces with salt, pepper, garlic powder, and paprika.
Heat olive oil in a pan over medium-high heat. Add chicken and cook until golden brown and fully cooked (about 5–7 minutes). Set aside.
3. Make the Sauce:
In the same pan, melt butter over medium heat.
Add minced garlic and sauté for 1 minute until fragrant.
Sprinkle in flour and whisk to make a roux (about 1 minute).
Gradually add milk, whisking constantly to avoid lumps.
Bring to a simmer and cook until slightly thickened.
Stir in parmesan cheese and season with salt and pepper to taste.
4. Combine:
Add the cooked pasta into the sauce and mix well.
Top with the cooked chicken.
Garnish with chopped parsley if desired.
