Ingredients
Scale
- 300g rotini pasta
- 2 chicken breasts, diced
- 2 cups broccoli florets
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup grated Parmesan
- Salt & pepper
Instructions
- Cook the rotini pasta according to package directions. Add broccoli florets in the last 3 minutes of cooking. Drain both.
- In a large pan over medium heat, add olive oil and sauté diced chicken until golden brown.
- Add minced garlic to the pan and sauté for about 1 minute until fragrant.
- Stir in heavy cream, chicken broth, grated Parmesan, salt, and pepper; simmer until slightly thickened.
- Combine the drained pasta and broccoli with the sauce, tossing well to coat.
- Serve warm, garnished with extra Parmesan and fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 3g
- Sodium: 600mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 85mg
Keywords: For a lighter dish, substitute heavy cream with half-and-half. Add red pepper flakes if you prefer some spice. Feel free to customize with other veggies like bell peppers or spinach.