1. Pat chicken breasts dry and season generously with salt and pepper.

2. Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat.

3. Sear chicken for 5–6 minutes per side until golden and cooked through. Remove and set aside.

4. In a large pot, bring salted water to a boil and cook rotini according to package directions. Reserve 1 cup pasta water, then drain.

5. In the same skillet used for the chicken, melt remaining butter over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant.

6. Stir in chicken broth, scraping up any browned bits from the bottom.

7. Pour in heavy cream and bring to a gentle simmer.

8. Whisk in Parmesan until the sauce is smooth and thickened.

9. Add cooked rotini to the skillet, tossing to coat. Add reserved pasta water as needed to loosen sauce.

10. Slice chicken and place on top of pasta. Garnish with parsley and extra Parmesan before serving.