Step 1: Cook the rotini pasta according to the package instructions. Once it’s al dente, drain the pasta, reserving about 1/2 cup of pasta water, and set it aside.

Step 2: While the pasta cooks, heat 3 tablespoons of butter in a large skillet over medium heat. Once the butter has melted, add the cubed chicken breasts, and season with salt, pepper, and Italian seasoning. Cook the chicken for about 6-7 minutes or until it’s browned and cooked through. Remove the chicken from the skillet and set it aside.

Step 3: In the same skillet, add the remaining 3 tablespoons of butter. Once melted, add the minced garlic and sauté for about 1-2 minutes, or until the garlic becomes fragrant and golden brown.

Step 4: Pour in the heavy cream and chicken broth, stirring to combine. Let the mixture simmer over medium heat for 3-4 minutes, allowing it to thicken slightly.

Step 5: Stir in the Parmesan and mozzarella cheeses, allowing them to melt and create a creamy sauce. Once the sauce has thickened to your liking, add the cooked chicken and rotini pasta to the skillet. Toss everything together to coat the pasta and chicken with the creamy sauce. If the sauce is too thick, add a splash of reserved pasta water to reach your desired consistency.