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Indulge in a delightful dish perfect for cozy family dinners! Start by cooking 8 oz of rotini pasta until al dente, then set aside. Season 4 boneless, skinless chicken thighs with salt, pepper, and a hint of onion powder. Sear them in 1 tbsp of olive oil over medium heat for about 5-6 minutes per side until golden brown. Remove the chicken and sauté 3 cloves of minced garlic in the same skillet. Stir in 1 cup of heavy cream and ½ cup of chicken broth, bringing it to a gentle simmer. Add ¾ cup of freshly grated Parmesan and 1 tsp of Italian seasoning until creamy. Return the chicken to the skillet, coating it in the sauce. Layer the pasta in a baking dish, pour the creamy chicken sauce over, and top with 1½ cups of shredded mozzarella. Bake at 375°F for 15 minutes until bubbly. Garnish with
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