Instructions:
step 1 Cook rotini in salted water according to package directions. Add broccoli in the last 2 minutes of boiling. Drain and set aside.
step 2 Season chicken with salt, pepper, and Italian seasoning.
step 3 In a large skillet, heat olive oil and 1 tablespoon butter over medium-high heat. Sear chicken until golden and cooked through, about 6-8 minutes. Remove and set aside.
step 4 In the same skillet, add remaining butter and minced garlic. Sauté for 30 seconds.
step 5 Pour in heavy cream and milk. Simmer for 2-3 minutes until slightly thickened.
step 6 Stir in Parmesan and mozzarella cheese until melted and smooth.
step 7 Add cooked pasta, broccoli, and chicken to the skillet. Toss to coat everything evenly in the sauce.
step 8 Serve hot, garnished with chopped parsley if desired.
Storage and Reheating Tips:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave with a splash of milk or cream to revive the sauce. Stir frequently to prevent sticking.
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