1-First Step: Preparation and Mise en Place Before you turn on the stove, get everything ready. Cut your chicken breasts into uniform 1-inch pieces so they cook evenly. Pat them dry with paper towels to remove excess moisture, which helps them sear rather than steam. Measure out your spices, grate your parmesan cheese, and mince your garlic. If you have not already cooked your pasta, get a pot of salted water boiling. Cook the rotini until it is al dente, usually about a minute less than the package instructions, as it will finish cooking in the sauce later. Drain the pasta and set it aside. Having everything prepped makes the cooking process smooth and stress-free.

2-Second Step: Searing the Chicken Heat a large skillet over medium-high heat. Add the neutral oil and let it get hot. Season your chicken pieces with ½ teaspoon of salt and ½ teaspoon of pepper. Once the oil is shimmering, add the chicken in a single layer. Do not overcrowd the pan, or the chicken will steam and turn gray. If necessary, do it in two batches. Cook for about 5-7 minutes, stirring occasionally, until the chicken is golden brown on the outside and fully cooked through. Once done, remove the chicken from the skillet and set it aside on a plate. Leaving the browned bits (fond) in the pan is crucial because they add immense flavor to the sauce.

3-Third Step: Building the Roux and Aromatics Reduce the heat to medium. In the same skillet you used for the chicken, add the unsalted butter. As it melts, scrape up the flavorful browned bits from the bottom of the pan with a wooden spoon. Add the minced garlic and cook for about 30 seconds. You want it fragrant but not brown or burnt, as burnt garlic tastes bitter. Sprinkle the flour over the butter and garlic. Whisk constantly for about 30 seconds to cook off the raw flour taste. This mixture of fat and flour is called a roux, and it is the thickening agent for our creamy chicken pasta sauce.

4-Fourth Step: Creating the Creamy Sauce Slowly pour in the chicken stock while whisking continuously to break up any lumps. Pour in the heavy cream in the same steady stream. Continue to whisk as the mixture simmers. The sauce will begin to thicken as it cooks. Let it simmer gently for a few minutes until it coats the back of a spoon. Be careful not to let it boil vigorously, or the cream might separate. Once thickened, stir in the grated parmesan cheese, dried oregano, dried basil, and the red pepper flakes if you like a bit of heat. Stir until the cheese is melted and the sauce is smooth and velvety. Taste the sauce and add the remaining ½ teaspoon of salt and more pepper if needed.

5-Final Step: Tossing and Serving Now comes the fun part. Add the cooked rotini pasta and the seared chicken (and any juices on the plate) back into the skillet with the sauce. Using a spatula or tongs, toss everything together until the pasta is evenly coated in the creamy garlic parmesan sauce and the chicken is well distributed. Let everything heat through for a minute or two so the pasta absorbs some of the flavor. Serve immediately while the cheese is hot and gooey. You can garnish with fresh parsley or extra parmesan if you like.