1. Bring a large pot of salted water to a boil. Cook the rotini pasta until al dente, then drain and set aside, reserving ½ cup of pasta water.

2. Season both sides of the chicken breasts with salt and pepper.

3. Heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Sear the chicken for 5–6 minutes per side, or until fully cooked. Remove and let rest.

4. In the same skillet, reduce heat to medium and melt the remaining butter. Add the minced garlic and sauté for about 1 minute.

5. Pour in the heavy cream and stir to combine, scraping any browned bits from the pan.

6. Gradually stir in the Parmesan cheese until melted and smooth.

7. Add the cooked pasta to the sauce, stirring to coat evenly. Use reserved pasta water as needed to loosen the sauce.

8. Slice the rested chicken and place over the creamy pasta.

9. Sprinkle with fresh parsley and optional mozzarella cheese. Serve warm.