1-First Step: Start your mise en place to keep things smooth. Boil 8 oz rotini pasta in salted water until al dente, about 1 minute less than package directions around 7-8 minutes. Drain and set aside. This prevents mushy pasta after baking.

2-Second Step: Dice 1 lb boneless, skinless chicken breast into bite-sized pieces. Mince 4 garlic cloves finely for maximum flavor release. Grate 1 cup parmesan cheese fresh; pre-grated lacks meltability. These steps take 10 minutes and build excitement for the dish.

3-Third Step: Heat 2 tbsp butter in a large skillet over medium heat. Add diced chicken and cook for 4-5 minutes until browned on all sides and nearly cooked through. Stir in minced garlic for the last 1 minute to avoid burning garlic turns bitter if overcooked. Season with salt, pepper, and 1 tsp Italian seasoning. Remove from heat.

4-Fourth Step: In the same skillet, combine cooked pasta, sauted chicken and garlic, 2 cups heavy cream, 1 cup chicken broth, and half the parmesan (1/2 cup). Stir gently until everything coats evenly. Taste and adjust seasoning. The sauce should be creamy but pourable; it thickens in the oven.

5-Fifth Step: Preheat oven to 375°F. Transfer mixture to a greased 9×13-inch baking dish. Sprinkle remaining 1/2 cup parmesan and 1/2 cup mozzarella evenly over top. Bake uncovered for 20 minutes until edges bubble.

6-Sixth Step: Add extra cheese if desired during the last 10 minutes for a golden crust. Bake until cheese melts and turns bubbly brown, about 25-30 minutes total. Watch closely to prevent over-browning. Internal chicken temp should reach 165°F.

7-Final Step: Remove from oven and let rest 5 minutes. This sets the sauce for clean slices. Garnish with fresh parsley or black pepper. Serve hot with a side salad. Total time: 45-50 minutes. This easy garlic parmesan chicken pasta bake shines for family friendly meals.