Prepare the Chicken

Season the Chicken: Rub chicken breasts (or thighs) with salt, black pepper, garlic powder, onion powder, and Italian seasoning.

Heat the Pan: In a large skillet, melt butter and olive oil over medium-high heat.

Cook the Chicken: Sear chicken for 5-6 minutes per side until golden brown and cooked through (internal temperature should reach 165°F / 75°C).

Rest the Chicken: Transfer chicken to a plate and let it rest for a few minutes before slicing into thin strips.

Cook the Rotini Pasta

Boil Water: Bring 4 cups of salted water to a boil in a large pot.

Cook the Pasta: Add rotini to the boiling water and cook for 8-10 minutes until al dente.

Drain & Set Aside: Drain pasta and set it aside, keeping it warm.

Make the Parmesan Sauce

Melt the Butter: In the same skillet used for the chicken, melt 2 tbsp butter over medium heat.

Sauté the Garlic: Add minced garlic and cook for 30 seconds until fragrant.

Add the Cream: Stir in heavy cream and whisk continuously.

Incorporate the Parmesan: Gradually add grated Parmesan while stirring to create a smooth, creamy sauce.

Season the Sauce: Add salt, black pepper, paprika (optional), garlic powder, and dried basil. Let the sauce simmer for 2-3 minutes until it thickens.

Assemble the Dish

Combine the Pasta: Toss the cooked rotini pasta into the creamy Parmesan sauce, ensuring each piece is well coated.

Slice the Chicken: Cut the rested chicken into thin strips.

Assemble & Garnish: Place the sliced chicken on top of the creamy pasta. Gently mix together and garnish with extra Parmesan cheese and fresh basil.