Description
A rich and creamy pasta dish featuring ranch-seasoned grilled chicken served over rotini, tossed in a homemade mozzarella Alfredo sauce with garlic and herbs.
Ingredients
Scale
- 12 oz Rotini Pasta
- 2 Chicken Breasts
- 4 Garlic Cloves, minced
- 2 tablespoons Ranch Seasoning
- 1 cup Mozzarella Cheese, shredded
- ½ cup Parmesan Cheese, grated
- 1 cup Heavy Cream
- ½ cup Milk
- 3 tablespoons Butter
- 1 tablespoon Olive Oil
- Salt to taste
- ½ teaspoon Black Pepper
- 1 tablespoon Flour
- Chopped Parsley, for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook rotini until al dente. Drain and set aside.
- Season chicken with ranch seasoning, salt, and pepper. Heat olive oil in a skillet and sear chicken 5–6 minutes per side until golden and cooked through. Remove and let rest.
- In the same skillet, melt butter. Add garlic and sauté until fragrant. Stir in flour and whisk to form a roux.
- Gradually whisk in heavy cream and milk. Cook until slightly thickened.
- Add mozzarella and parmesan. Stir until cheese melts and sauce is smooth. Season with salt and pepper.
- Toss cooked rotini into the sauce, coating evenly.
- Slice chicken and place over the pasta. Garnish with parsley and serve hot.
Notes
- Use freshly shredded cheese for the smoothest sauce.
- Reserve some pasta water to loosen the sauce if needed.
- Let chicken rest before slicing to retain juices.