Creamy Garlic Chicken & Broccoli Rotini Pasta 🍗🥦🍝

 

Prep Time: 10 minutes

Cook Time: 25 minutes

Servings: 4

Calories per Serving: ~540 kcal

📝 Ingredients

🍝 300g rotini pasta (or fusilli)

🧂 Salt for pasta water

🍗 400g chicken breast, cut into bite-sized cubes

🧂 1 tsp salt + ½ tsp black pepper (for seasoning

chicken)

🧄 3 cloves garlic, minced

🥦 200g broccoli florets

🧈 1 tbsp butter

🫒 1 tbsp olive oil

🥛 250ml heavy cream (or half-and-half)

🧀 100g grated parmesan cheese

🌿 Optional: ¼ tsp dried thyme or Italian herbs

🧂 Salt & pepper to taste

🌿 Freshly cracked pepper or parsley (for garnish)

👨‍🍳 Instructions

Cook the pasta: In a large pot of salted boiling water,

cook rotini according to package instructions. In the last

2 minutes of cooking, add broccoli. Drain and set aside.

Sauté the chicken: While pasta cooks, heat olive oil and

butter in a large skillet over medium-high heat. Add the

seasoned chicken and cook 6–8 minutes until golden

and cooked through. Remove and set aside.

Make the sauce: In the same pan, lower the heat and

sauté garlic for 30 seconds. Add heavy cream and bring

to a gentle simmer.

Add cheese: Stir in parmesan and herbs. Let it melt fully

and thicken the sauce slightly (2–3 minutes).

Combine: Return chicken, broccoli, and pasta to the

skillet. Toss until fully coated and heated through (about

2–3 minutes).

Serve hot: Garnish with black pepper or chopped parsley,

and enjoy immediately.

🔄 Notes & Variations

For lighter sauce, swap half the cream for milk or chicken

broth.

Add a pinch of red pepper flakes for heat.

Can be made with leftover rotisserie chicken.