1. Cook the Rotini Pasta

1. In a large pot, bring 4 cups of water to a rolling boil.
2. Add 1 tablespoon of salt to enhance the pasta’s flavor.
3. Stir in the rotini pasta and cook according to the package instructions (about 8–10 minutes) until al dente.
4. Drain the pasta and set it aside, reserving ½ cup of pasta water for later use.

2. Prepare the Chicken

1. While the pasta cooks, season the chicken pieces with salt, pepper, paprika, and garlic powder.
2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
3. Add the seasoned chicken and cook for 5–7 minutes, stirring occasionally, until golden brown and fully cooked.
4. Transfer the cooked chicken to a plate and set aside.

3. Make the Garlic Butter Sauce

1. In the same skillet, lower the heat to medium and melt 4 tablespoons of butter.
2. Add the minced garlic and sauté for about 30 seconds until fragrant.
3. Stir in the red pepper flakes (if using) for a subtle heat boost.
4. Pour in chicken broth and let it simmer for 2 minutes, allowing flavors to meld.
5. Slowly add the heavy cream, whisking continuously to prevent curdling.
6. Stir in the grated Parmesan cheese a little at a time, allowing it to melt smoothly.
7. Sprinkle in Italian seasoning, onion powder, salt, and pepper to taste.
8. Let the sauce simmer for 3–5 minutes, stirring occasionally, until thick and creamy.

4. Combine Everything

1. Add the cooked chicken back into the sauce, stirring to coat evenly.
2. Toss in the cooked rotini pasta, ensuring every piece is well covered with the sauce.
3. If the sauce is too thick, add reserved pasta water little by little until the desired consistency is reached.
4. Let everything simmer for 2 minutes to blend flavors.

5. Serve and Enjoy

1. Remove from heat and garnish with fresh parsley and extra Parmesan.
2. Serve hot and enjoy this creamy, garlicky, and cheesy delight!