Ingredients
Equipment
Method
- Step 1: Start by cooking the rotini pasta according to the package instructions. Once done, drain it and set it aside.
- Step 2: In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Step 3: Add the diced chicken to the skillet. Season with salt and pepper, then cook until the chicken is no longer pink, about 6-8 minutes.
- Step 4: Reduce the heat to low and stir in the Velveeta cheese, mozzarella cheese, heavy cream, and Italian seasoning. Mix until the cheeses are melted and the sauce is smooth.
- Step 5: Add the cooked rotini to the skillet and toss gently to coat the pasta in the cheese sauce.
- Step 6: Serve immediately, garnished with fresh parsley.
Notes
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of cream or milk to bring back the creamy texture!
