8 oz. rotini pasta
12 oz. broccoli florets
1 Tbsp olive oil
2 chicken breasts, boneless, skinless, sliced thin
Kosher salt and freshly ground black pepper, to taste
2 Tbsp unsalted butter
2 Tbsp all-purpose flour
3/4 C chicken broth
3/4 C milk
1/4 C heavy cream
1/4 tsp garlic powder
1/4 C Parmesan
Cook pasta according to package instructions. Within the last 2 minutes of cooking time,
add broccoli. Drain well.
Heat olive oil in a large skillet, over medium high heat. Season chicken breasts with salt and
pepper. Add to skillet and cook, flipping once, until cooked through.
Let cool before dicing into bite-size pieces.
Melt butter in skillet over medium heat. Whisk in flour until lightly browned. Gradually whisk in
chicken broth and milk. Cook, whisking constantly, until incorporated.
Stir in heavy cream and garlic powder until slightly thickened.
Stir in Parmesan. If the mixture is too thick, add more milk as needed.
Stir in pasta, broccoli, and chicken. Gently stir to combine. Season with salt and pepper.