Ingredients
Scale
- 12 ounces rotini pasta
- 2 cups broccoli florets
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Cook the rotini pasta according to package instructions. Add broccoli during the last 3 minutes of cooking.
- In a skillet, heat olive oil over medium heat. Add chicken and cook until browned and cooked through.
- Add minced garlic and cook for an additional minute.
- Stir in heavy cream and bring to a simmer.
- Mix in Parmesan cheese until melted and smooth.
- Combine the pasta and broccoli with the creamy sauce. Season with salt and pepper.
- Serve hot.
Notes
- For added flavor, try adding Italian herbs or red pepper flakes.
- This dish can also be made with leftover rotisserie chicken.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-free option available
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 2 grams
- Sodium: 800 mg
- Fat: 35 grams
- Saturated Fat: 15 grams
- Unsaturated Fat: 20 grams
- Trans Fat: 0 grams
- Carbohydrates: 50 grams
- Fiber: 3 grams
- Protein: 30 grams
- Cholesterol: 100 mg