Instructions

• Cook the 16 oz rotini according to package directions until al dente, drain, and set aside.
• In a shallow dish, combine ½ cup all-purpose flour, 1 tsp salt, 1 tsp garlic powder, 1 tsp paprika, and 1 tsp black pepper.
• If using whole chicken breasts, pound or slice them to an even thickness (or use cutlets). Dredge each piece in the flour mixture, coating both sides, and shake off excess flour.
• Heat a large skillet over medium heat. Add 2 tbsp vegetable oil and 2 tbsp butter and heat until the butter is melted and the pan is hot.
• Add the chicken to the skillet (work in batches if needed to avoid crowding). Cook until golden and cooked through, about 4–6 minutes per side (about 8–10 minutes total depending on thickness); chicken should reach 165°F at its thickest point. Remove the chicken to a plate and keep warm.
• Reduce the heat to medium and add 2 tbsp minced garlic to the skillet. Cook, stirring, about 30 seconds until fragrant.
• Add 1 cup chicken broth, 1 cup heavy whipping cream, ⅓ cup chopped sun-dried tomatoes, 1 tsp dried oregano, 1 tsp dried thyme, and red pepper flakes to taste (optional). Stir, scraping up any browned bits from the pan.
• Bring the sauce to a gentle boil over medium-high heat while stirring frequently, then reduce heat to a simmer. Simmer 3–5 minutes, stirring occasionally, until the sauce thickens slightly.
• Stir in 1 cup shredded Parmesan cheese until it melts and the sauce is smooth.
• Return the cooked chicken to the skillet, spoon sauce over the chicken, and simmer 2–4 minutes more to heat the chicken through.
• To serve, place cooked rotini on plates, top with the chicken and cream sauce, then sprinkle with the remaining ½ cup shredded Parmesan cheese and the chopped fresh parsley. Serve immediately.