Step 1: Begin by cooking the rotini pasta according to the package instructions. Drain the pasta once it’s done, but be sure to save a little bit of the pasta water to help loosen the sauce later, if needed.

Step 2: While the pasta cooks, heat a large skillet over medium heat. Add 3 tablespoons of butter to the pan, letting it melt completely. Once the butter has melted, add the cubed chicken breast. Season the chicken with salt, pepper, Italian seasoning, and garlic powder. Cook the chicken for 5-7 minutes, stirring occasionally, until the chicken is fully cooked through and lightly browned on all sides. Once cooked, remove the chicken from the skillet and set it aside.

Step 3: In the same skillet, add the minced garlic and cook it for about 30 seconds until fragrant. Be careful not to let it burn, as garlic can turn bitter if overcooked.

Step 4: Pour in the heavy cream and chicken broth, stirring to combine. Let the mixture come to a gentle simmer, allowing it to thicken slightly for about 3-4 minutes. This is the base of your rich, creamy sauce.

Step 5: Stir in the grated Parmesan and shredded mozzarella cheese, ensuring that they melt into the sauce and create a smooth, velvety texture. Taste the sauce and add salt and pepper if necessary to adjust the seasoning to your liking.

Step 6: Add the cooked rotini pasta and the chicken back into the skillet. Toss everything together so that the pasta and chicken are well coated with the creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up.

Step 7: Garnish with fresh parsley and serve immediately. Enjoy the creamy goodness with every bite!