Ultimate Creamy Chicken Broccoli Rotini Pasta

4 meals

From a reel by Brook Recipes — watch the original

Ingredients

• 12 oz rotini pasta
• 3 cups broccoli florets
• 1 lb chicken breast, cubed
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp butter
• 3 garlic cloves, minced
• 1 tbsp all-purpose flour
• 1 cup milk
• 3/4 cup heavy cream
• 1 1/4 cups shredded cheddar cheese
• 1/4 cup grated Parmesan
• 1 tsp Italian seasoning
• 1 tsp salt

Instructions

1. Boil the rotini in salted water, adding the broccoli florets during the final few minutes of cooking. Reserve 1/2 cup of the pasta water before draining.
2. Season the cubed chicken with salt and pepper.
3. Sauté the chicken in olive oil over medium-high heat until it reaches an internal temperature of 165°F.
4. Lower the heat and melt butter in the skillet with the minced garlic until fragrant.
5. Stir in the flour and cook for one minute.
6. Whisk in the milk and heavy cream, simmering the mixture until it thickens slightly.
7. Incorporate the cheddar cheese, Parmesan, Italian seasoning, and salt, stirring until the sauce is smooth.
8. Combine the cooked pasta, broccoli, and chicken with the sauce, tossing to coat. Use the reserved pasta water if necessary to reach desired consistency.
9. Serve warm, optionally topped with extra Parmesan and parsley.