Creamy Rotini with Chicken & Broccoli in Garlic Parmesan Sauce 🍝🍗🥦
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4
Calories per Serving: Approx. 540 kcal
🧾 Ingredients
🍝 300g rotini pasta (or any short pasta like fusilli)
🧂 Salt for the pasta water
🍗 400g chicken breast, diced into small chunks
🧂 1 tsp salt + ½ tsp black pepper (for seasoning the chicken)
🧄 3 cloves garlic, minced
🥦 200g fresh broccoli florets
🧈 1 tbsp butter
🫒 1 tbsp olive oil
🥛 250ml heavy cream or half-and-half
🧀 100g parmesan cheese, freshly grated
🌿 Optional: ¼ tsp dried thyme or Italian seasoning
🧂 Salt & black pepper to finish
🌿 Optional garnish: parsley or extra cracked pepper
🍳 Instructions
Boil pasta & broccoli: Cook rotini in salted water as per package directions. Add broccoli in the last 2 minutes of cooking. Drain and set aside.
Cook chicken: Heat olive oil and butter in a skillet over medium-high heat. Sear the seasoned chicken for 6–8 minutes until golden brown and fully cooked. Transfer to a plate.
Prepare the sauce: In the same skillet, reduce heat and sauté garlic for 30 seconds. Pour in the cream and simmer gently.
Melt in the cheese: Add parmesan and herbs. Stir until smooth and slightly thickened (2–3 minutes).
Toss everything together: Return the pasta, broccoli, and chicken to the skillet. Stir to coat in sauce and warm through.
Serve warm: Finish with a touch of parsley or black pepper and serve hot.
🔁 Tips & Swaps
Use chicken thighs for a juicier version.
Want a lighter dish? Replace some cream with milk or broth.
Great with other greens like spinach or kale.
Leftovers keep well for 2 days refrigerated.