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 cheese
- Salt and pepper
Instructions
- In a large pot, boil water and cook the rotini pasta according to package directions. Add broccoli florets in the last 3 minutes of cooking. Drain and set aside.
- In a large skillet over medium heat, heat olive oil and cook diced chicken until golden brown. Add minced garlic and sauté until fragrant.
- Pour in heavy cream and chicken broth while stirring. Add Parmesan cheese, salt, and pepper; simmer until slightly thickened.
- Combine drained pasta and broccoli with the creamy sauce in the skillet, tossing to coat well.
- Serve warm, garnished with extra Parmesan cheese or fresh parsley if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Boiling/Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (350g)
- Calories: 590
- Sugar: 3g
- Sodium: 680mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 4g
- Protein: 31g
- Cholesterol: 90mg