why make this recipe
Creamy Chicken Broccoli Rotini is a comforting dish that combines tender chicken, vibrant broccoli, and delicious pasta all smothered in a rich cream sauce. It’s a one-pot meal that’s easy to make, perfect for busy weeknights, and loved by both kids and adults. Plus, the creamy texture and cheesy flavor make it a sure favorite!
how to make Creamy Chicken Broccoli Rotini
Ingredients:
- 200g rotini pasta
- 1 tbsp salt (for pasta water)
- 2 chicken breasts, diced
- 1 tbsp olive oil
- 1 tbsp butter
- 2 garlic cloves, minced
- 200ml heavy cream
- 50g grated cheddar or Parmesan
- 150g broccoli florets
- Salt & pepper to taste
Directions:
- Boil the pasta: Start by cooking the rotini in a big pot of salted boiling water until it’s al dente, about 8–9 minutes. Don’t forget to toss the broccoli florets into the pot for the last 3 minutes of cooking. Drain and set aside.
- Cook the chicken: In a large skillet, heat up the olive oil and butter over medium heat. Sauté the diced chicken pieces for about 6–7 minutes, until they’re golden brown and fully cooked through.
- Build the sauce: Add the minced garlic to the pan and let it cook for about 30 seconds, releasing that fabulous aroma. Now pour in the heavy cream and stir in the grated cheese. Let it simmer for 3–4 minutes until it becomes irresistibly creamy.
- Combine everything: Toss your drained pasta and broccoli into the sauce, making sure everything is well-coated. Season with salt and pepper to your liking.
- Serve hot: Dish it up in bowls and sprinkle a little extra black pepper on top if you’re feeling fancy! Enjoy every creamy bite of this delightful dish!
how to serve Creamy Chicken Broccoli Rotini
Serve Creamy Chicken Broccoli Rotini hot in bowls. You can garnish it with extra cheese or a sprinkle of fresh herbs like parsley for added flavor. It pairs wonderfully with a side salad or garlic bread for a complete meal.
how to store Creamy Chicken Broccoli Rotini
To store leftovers, let the dish cool completely, then transfer it to an airtight container. You can keep it in the refrigerator for up to 3 days. If you want to store it longer, consider freezing it. Just be sure to allow it to thaw in the fridge overnight before reheating.
tips to make Creamy Chicken Broccoli Rotini
- Make sure not to overcook the pasta; it should be al dente for the best texture.
- Use fresh broccoli florets for a vibrant color and crunch. If you prefer, you can also use frozen broccoli.
- Feel free to adjust the amount of cheese for your desired cheesiness!
- For added flavor, consider including some spices like paprika or Italian seasoning in the sauce.
variation
You can easily make this dish vegetarian by omitting the chicken and adding more vegetables like bell peppers or mushrooms. You can use vegetable broth instead of cream for a lighter version, or substitute pasta with zucchini noodles for a low-carb option.
FAQs
1. Can I use other types of pasta?
Yes! While rotini is great for holding the sauce, you can use any pasta you like, such as penne or fusilli.
2. How can I make this dish spicier?
Add some red pepper flakes or diced jalapeños to the dish while cooking for a nice kick.
3. Can I prepare this ahead of time?
Yes! You can prepare the chicken, sauce, and pasta ahead of time and combine them just before serving for a quick meal.
Creamy Chicken Broccoli Rotini
Ingredients
Pasta and Vegetables
- 200 g rotini pasta
- 1 tbsp salt (for pasta water)
- 150 g broccoli florets Fresh or frozen can be used.
Chicken and Sauce
- 2 pieces chicken breasts, diced
- 1 tbsp olive oil
- 1 tbsp butter
- 2 cloves garlic, minced
- 200 ml heavy cream
- 50 g grated cheddar or Parmesan Adjust based on preferred cheesiness.
Seasoning
- Salt & pepper to taste
Instructions
Boil the Pasta
- Cook the rotini in a big pot of salted boiling water until al dente, about 8–9 minutes. Toss in the broccoli florets for the last 3 minutes of cooking, then drain and set aside.
Cook the Chicken
- In a large skillet, heat the olive oil and butter over medium heat. Sauté the diced chicken pieces for about 6–7 minutes until golden brown and fully cooked.
Build the Sauce
- Add the minced garlic to the pan and cook for about 30 seconds until fragrant. Pour in the heavy cream and stir in the grated cheese. Let it simmer for 3–4 minutes until creamy.
Combine Everything
- Toss your drained pasta and broccoli into the sauce, ensuring everything is well-coated. Season with salt and pepper to taste.
Serve Hot
- Dish up in bowls and sprinkle with extra black pepper and cheese if desired. Enjoy!