Instructions:
step 1 Bring a large pot of salted water to a boil. Cook rotini according to package instructions, adding broccoli florets during the last 3 minutes. Drain and set aside.
step 2 Season chicken pieces with salt, pepper, and Italian seasoning.
step 3 In a large skillet over medium-high heat, heat olive oil and cook chicken until golden brown and cooked through, about 6-8 minutes. Remove and set aside.
step 4 In the same skillet, melt butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
step 5 Pour in chicken broth and bring to a simmer. Stir in heavy cream and cook for 2-3 minutes until slightly thickened.
step 6 Add Parmesan cheese and stir until melted and the sauce is creamy. Adjust seasoning with salt and pepper.
step 7 Return chicken, rotini, and broccoli to the skillet. Toss everything together until evenly coated and heated through.
step 8 Garnish with fresh parsley and serve warm.
Storage and Reheating Tips:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat with a splash of broth or cream to maintain the sauce’s creaminess. Microwave reheating is also an option in short intervals, stirring in between to prevent overcooking.
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