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Garlic Parmesan Chicken Rotini in Three-Cheese Provolone Sauce

Garlic Parmesan Chicken Rotini in Three-Cheese Provolone Sauce

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Ingredients Method

Ingredients
  

  • 12 ounces rotini pasta
  • 1½ pounds boneless skinless chicken breasts, cut into pieces
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter divided
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 small onion diced
  • 4 cloves garlic minced
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1½ cups heavy cream
  • 4 ounces cream cheese softened
  • 1 cup shredded provolone cheese
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • Chopped parsley for garnish

Method
 

  1. Cook the rotini in salted boiling water until tender. Drain well and set aside while you prepare the rest of the meal.
  2. Season the chicken pieces with the garlic powder, salt, and black pepper. Heat the olive oil with 2 tablespoons of butter in a large skillet, then cook the chicken until browned on the outside and fully cooked inside. Transfer to a clean plate.
  3. Add the remaining butter to the same skillet. Stir in the diced onion and cook until softened, then add the minced garlic and cook briefly.
  4. Sprinkle the flour over the onion mixture and stir until no dry spots remain. Slowly pour in the chicken broth while stirring, then add the heavy cream and continue mixing until smooth.
  5. Stir in the cream cheese until fully blended into the sauce. Add the provolone, mozzarella, and Parmesan, mixing until the cheeses melt into a rich, velvety sauce.
  6. Return the cooked chicken to the skillet, followed by the rotini. Fold everything together until the sauce is evenly worked through the pasta and chicken.
  7. Let everything heat together for another minute or two, then sprinkle with chopped parsley and serve right away.