Garlic Butter Chicken Bites in Creamy Mozzarella Rotini

 

Ingredients:

12 oz rotini pasta

1½ lbs boneless skinless chicken thighs, cut into large

bite-size chunks

2 tbsp olive oil

6 tbsp unsalted butter, divided

1 small shallot, finely minced

7 cloves garlic, finely minced

1 tsp Italian seasoning

½ tsp dried marjoram

½ tsp cracked black pepper

¾ tsp salt, divided

1½ cups heavy cream

½ cup whole milk

1¼ cups freshly shredded whole-milk mozzarella cheese

½ cup finely grated Parmesan cheese

¼ tsp white pepper

1 tsp cornstarch mixed with 1 tbsp milk

2 tbsp reserved pasta water

Fresh parsley or chives, finely chopped, for garnish

Directions:

1. Bring a large pot of generously salted water to a boil

and cook the rotini until just al dente so the spirals stay

firm. Reserve a small amount of pasta water, then drain

and set aside.

2. Season the chicken chunks with half the salt, cracked

black pepper, Italian seasoning, and marjoram. Toss well

so the seasoning coats every piece evenly.

3. Heat the olive oil and 4 tablespoons of butter in a wide

skillet over medium-high heat. Add the chicken in a single

layer and let it sear without moving until deeply golden

and lightly crisp on the bottom. Turn and continue

cooking until all sides are browned and the chicken is

juicy and cooked through. Transfer to a plate and keep

warm.

4. Reduce the heat to medium and add the remaining

butter to the skillet. Once melted, add the minced shallot

and cook until softened and fragrant, about 1 minute. Stir

in the garlic and cook just until aromatic, about 20–30

seconds.

5. Pour in the heavy cream and milk, stirring to deglaze

the pan and lift the flavorful browned bits. Let the

mixture simmer gently for 3 to 4 minutes until slightly

thickened and glossy.

6. Stir in the cornstarch mixture and continue simmering

until the sauce thickens into a smooth, velvety cream.

7. Add the mozzarella and Parmesan cheeses gradually,

stirring constantly until fully melted and the sauce

becomes thick, stretchy, and rich. Season with white

pepper and the remaining salt if needed.

8. Add the cooked rotini to the sauce along with a splash

of reserved pasta water. Gently fold until every spiral is

heavily coated in the creamy mozzarella sauce.

9. Serve the rotini with the garlic butter chicken bites

arranged on top or alongside so the textures stay

distinct. Finish with fresh herbs and serve immediately

while hot and ultra-cheesy.

Cooking Time: 35 minutes | Servings: 4 | Calories: ~845

per serving