Description
Tender rotini pasta tossed with juicy bite-sized chicken breast, fresh broccoli florets, and a simple garlic butter and Parmesan sauce that comes together in one pan in under 25 minutes. A budget-friendly, wholesome weeknight dinner that picky eaters and adults alike will genuinely enjoy.
Ingredients
- 12 oz (340g) rotini pasta, dried
- 1 lb (450g) chicken breast, cut into bite-sized pieces
- 2 cups (150g) broccoli florets, fresh
- 4 tablespoons (56g) unsalted butter
- 3 cloves garlic, minced
- ¼ cup (25g) Parmesan cheese, finely grated
- 1 teaspoon dried parsley flakes
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Bring a large pot of well-salted water to a boil. Cook the rotini according to package directions until al dente. In the last 3 minutes of cooking, add the broccoli florets directly to the pasta water. Drain together, reserving ½ cup of pasta water.
- While the pasta cooks, season the chicken pieces with salt and pepper. Heat the olive oil in a large skillet over medium-high heat and cook the chicken for 5–6 minutes, stirring occasionally, until golden and cooked through to 165°F (74°C). Remove from the skillet and set aside.
- Reduce the heat to medium. In the same skillet, melt the butter and add the minced garlic. Cook for 60 seconds, stirring constantly, until fragrant and just golden.
- Add the drained pasta and broccoli to the skillet and toss to coat in the garlic butter. Add the cooked chicken back in and toss everything together.
- Add a splash of the reserved pasta water to loosen the sauce if needed and toss until everything is glossy and well coated.
- Remove from heat, sprinkle the Parmesan and dried parsley over the top, and toss once more. Serve immediately.
Notes
- Reserve pasta water before draining — the starchy water loosens the garlic butter into a light sauce that clings to every piece of pasta beautifully.
- Cook the broccoli directly in the pasta water for the last 3 minutes rather than separately — it saves a pot and keeps the broccoli perfectly tender without overcooking.
- Grate the Parmesan fresh from a block for the best flavor and the smoothest, most even coating over the pasta.
- Prep Time: 10 minutes
- Cook Time: 15 minutes