step 1 Preheat your oven to 375°F (190°C).
step 2 Cook the rotini pasta in salted boiling water until al dente. Drain and set aside.
step 3 In a large skillet, heat olive oil over medium heat. Add the chicken pieces, season with salt and pepper, and cook until browned and fully cooked. Remove and set aside.
step 4 In the same skillet, melt butter. Add garlic and cook for 1 minute.
step 5 Stir in the flour and cook for 1 minute to form a roux.
step 6 Gradually whisk in the milk and heavy cream, stirring constantly until the sauce thickens.
step 7 Add mozzarella, parmesan, onion powder, and Italian herbs. Stir until cheese is melted and sauce is smooth.
step 8 Add cooked pasta, chicken, and blanched broccoli to the sauce. Mix well to coat everything evenly.
step 9 Transfer the mixture to a greased baking dish.
step 10 Bake uncovered for 20-25 minutes until bubbly and golden on top.
Storage and Reheating Tips:
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven at 350°F (175°C) until heated through. Add a splash of milk when reheating to keep the pasta creamy. This dish is freezer-friendly for up to 2 months.
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