Instructions:
step 1 Heat olive oil in a large skillet over medium-high heat. Add chicken, season with salt and pepper, and cook until browned and cooked through, about 5-6 minutes.
step 2 Add minced garlic to the skillet and cook for 1 minute until fragrant.
step 3 Stir in the uncooked rotini pasta, chicken broth, and heavy cream. Bring to a boil, then reduce heat to a simmer.
step 4 Cover and cook for 10-12 minutes, stirring occasionally, until pasta is al dente and most of the liquid is absorbed.
step 5 Add broccoli florets to the skillet, cover, and cook for an additional 3-4 minutes until broccoli is tender.
step 6 Stir in the Parmesan cheese, Italian seasoning, and red pepper flakes (if using) until well combined and creamy.
step 7 Adjust seasoning with more salt and pepper if needed, then serve hot.
Storage and Reheating Tips:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of milk or cream to loosen the sauce and microwave in 30-second intervals, stirring in between, until heated through. You can also reheat it on the stovetop over medium-low heat, stirring fr
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