Boil a large pot of salted water over high heat. Add 8 ounces of rotini pasta and cook for 8–10 minutes until al dente. Reserve ½ cup of pasta water before draining.

Season both sides of 2 large boneless, skinless chicken breasts with ½ teaspoon of salt and ½ teaspoon of black pepper.

Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Sear the chicken for 5–6 minutes on each side until cooked through. Let it rest.

Add remaining tablespoon of butter to the skillet. Once melted, sauté 3 cloves of minced garlic for about 1 minute until fragrant.

Pour in 1 cup of heavy cream while stirring. Simmer for about 2-3 minutes.

Stir in 1 cup of freshly grated Parmesan cheese until melted and smooth. Adjust thickness with reserved pasta water if needed.

Add the cooked rotini pasta to the creamy sauce, tossing to coat evenly. Use reserved pasta water if sauce is too thick.

Slice the rested chicken and arrange over the pasta. Garnish with fresh parsley and mozzarella cheese, if desired. Serve warm.