Instructions
step 1 Cook the fusilli pasta according to package instructions until al dente. Drain and set aside.
step 2 Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with garlic powder, salt, and pepper, then add to the skillet.
step 3 Cook chicken until golden brown and cooked through, about 6-8 minutes. Remove from skillet and set aside.
step 4 In the same skillet, add broccoli florets and a splash of water. Cover and steam for 3-4 minutes until bright green and slightly tender. Remove and set aside.
step 5 Reduce heat to medium. Add butter to the skillet and melt, then stir in minced garlic and cook for 1 minute.
step 6 Sprinkle in the flour and cook while stirring for another minute.
step 7 Slowly whisk in the chicken broth and heavy cream, bringing the mixture to a simmer.
step 8 Stir in the Parmesan cheese and red pepper flakes, letting the sauce thicken for 2-3 minutes.
step 9 Return the cooked chicken and broccoli to the skillet, followed by the cooked fusilli. Toss everything together to coat evenly in the sauce.
step 10 Simmer for another 2 minutes to heat through, then serve hot.
Storage and Reheating Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of milk or cream to loosen the sauce and warm in a skillet over medium heat, stirring occasionally. You can also microwave in short bursts, stirring in between, until heated through.
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