Description
This Chicken and Broccoli Pasta is a creamy, comforting dish loaded with juicy chicken, tender broccoli, and a velvety garlic-Parmesan sauce. Quick to prepare and deeply satisfying, it’s a perfect all-in-one meal for busy weeknights or cozy dinners.
Ingredients
Scale
- 12 oz rotini pasta
- 2 boneless, skinless chicken breasts
- 2 cups broccoli florets
- 1 cup heavy cream
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
- Optional: red pepper flakes or lemon zest
Instructions
- Bring a large pot of salted water to a boil. Cook rotini pasta until al dente. Reserve 1/2 cup of pasta water, then drain.
- Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, and cook 5–6 minutes per side until golden and fully cooked. Remove and slice.
- In the same pot used for pasta, blanch broccoli florets in boiling water for 2–3 minutes until bright and tender. Drain.
- In the skillet, sauté garlic until fragrant. Add heavy cream and simmer for 2–3 minutes. Stir in Parmesan and reserved pasta water to create a smooth sauce.
- Add cooked pasta, broccoli, and sliced chicken to the skillet. Toss until well coated and heated through. Adjust seasoning.