step 1 Cook rotini pasta in salted boiling water according to package directions. Add broccoli florets during the last 2-3 minutes of cooking. Drain and set aside.
step 2 Season chicken pieces with salt, pepper, and Italian seasoning.
step 3 Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden and cooked through, about 6-8 minutes. Remove and set aside.
step 4 In the same skillet, reduce heat to medium and melt the butter. Add minced garlic and sauté for 1 minute until fragrant.
step 5 Pour in heavy cream, stirring constantly. Let simmer for 2-3 minutes, then stir in Parmesan cheese until melted and smooth.
step 6 Return the cooked chicken, pasta, and broccoli to the skillet. Toss to coat everything evenly in the sauce.
step 7 Cook for another 2-3 minutes, allowing flavors to blend. Garnish with chopped parsley before serving.
Storage and Reheating Tips
Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop over low heat with a splash of cream or milk to loosen the sauce. Avoid overheating to keep the chicken tender and the sauce creamy.
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