Instructions:
Step 1: Cook rotini pasta according to package directions. During the last 2 minutes of cooking, add the broccoli florets to the pot. Drain and set aside.
Step 2: Season the chicken cubes with salt, pepper, and garlic powder.
Step 3: In a large skillet, heat olive oil over medium-high heat. Add chicken and cook for 6–7 minutes, or until golden brown and cooked through. Remove and set aside.
Step 4: In the same skillet, melt butter. Add minced garlic and cook for 1 minute until fragrant.
Step 5: Stir in heavy cream and bring to a simmer. Add Parmesan cheese and red pepper flakes (if using), stirring until smooth and creamy.
Step 6: Add cooked pasta, broccoli, and chicken to the sauce. Toss everything together to coat well.
Step 7: Serve warm, garnished with chopped parsley.
Storage Information:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of cream or milk to maintain the creamy texture. Not recommended for freezing.
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