Name: Creamy Garlic Chicken & Broccoli Rotini
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 boneless chicken breasts, cut into bite-sized cubes; 2 tablespoons olive oil; 1 teaspoon garlic powder; Salt and pepper, to taste; 12 ounces rotini pasta; 3 cups fresh broccoli florets; 2 tablespoons butter; 3 cloves garlic, minced; 1 cup chicken broth; 1 cup heavy cream; 1 cup grated Parmesan cheese; 1 teaspoon Italian seasoning

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Creamy Garlic Chicken & Broccoli Rotini is the kind of comforting, satisfying dinner I turn to when I want something hearty and full of flavor. Juicy chicken, tender broccoli, and perfectly cooked pasta are all coated in a rich, garlicky Parmesan cream sauce. It’s a one-skillet meal that tastes like something I’d get at a cozy restaurant—but it comes together quickly right in my kitchen.

Why You’ll Love This Recipe

I love how this dish brings together everything I need for a full meal in one pan—protein, veggies, and pasta all in a creamy, garlic-forward sauce. It’s simple enough for a weeknight but special enough for guests. The broccoli adds freshness, the chicken is seared to golden perfection, and the rotini captures every bit of the sauce in its spirals. This is real comfort food that doesn’t require complicated steps. Creamy Garlic Chicken & Broccoli Rotini

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 boneless chicken breasts, cut into bite-sized cubes
2 tablespoons olive oil
1 teaspoon garlic powder
Salt and pepper, to taste
12 ounces rotini pasta
3 cups fresh broccoli florets
2 tablespoons butter
3 cloves fresh garlic, minced
1 cup chicken broth
1 cup heavy cream
1 cup grated Parmesan cheese
1 teaspoon Italian seasoning

Directions

I bring a large pot of salted water to a boil. I add the rotini pasta and cook it until it’s almost al dente—about 1–2 minutes less than what the package says. In the last 2–3 minutes of cooking, I toss in the broccoli florets to blanch them. Then I drain everything and set it aside.
While the pasta cooks, I heat the olive oil in a large skillet over medium-high heat. I add the chicken cubes and season them with garlic powder, salt, and pepper. I sear the chicken on all sides until it’s golden brown and cooked through, then remove it from the skillet and set it aside.
In the same skillet, I lower the heat to medium and melt the butter. I add the minced garlic and sauté just until it’s fragrant—about 1 minute.
I pour in the chicken broth and stir, scraping up all those delicious browned bits from the bottom of the pan.
I stir in the heavy cream, Parmesan cheese, and Italian seasoning. I let the sauce simmer gently for 3–5 minutes until it thickens slightly and turns creamy.
I return the cooked pasta, broccoli, and chicken to the skillet and toss everything together until well coated in the sauce.
I serve it hot, topped with a little extra Parmesan if I’m in the mood.

Servings and timing

This recipe serves 4 people generously. It takes about 10 minutes to prep and 25 minutes to cook, so I can have it ready in roughly 35 minutes.

Variations

When I want to change things up, I swap the rotini for penne or fettuccine. Sometimes I add sun-dried tomatoes or mushrooms for extra depth. For a spicy kick, I sprinkle in crushed red pepper flakes. And when I’m looking for a lighter version, I use half-and-half instead of heavy cream or sub in Greek yogurt toward the end of cooking for a creamy finish with less fat.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I add a splash of chicken broth or cream to loosen the sauce and warm it gently on the stovetop or in the microwave. It reheats well and still tastes amazing the next day. Creamy Garlic Chicken & Broccoli Rotini

FAQs

Can I use frozen broccoli?

Yes, I’ve used frozen broccoli when I don’t have fresh. I add it directly to the boiling pasta during the last few minutes, just like with fresh.

What kind of Parmesan cheese should I use?

I like using freshly grated Parmesan—it melts better and has a stronger flavor. Pre-shredded cheese works too, but it won’t be as smooth.

Can I use a different type of cream?

I usually stick with heavy cream for richness, but half-and-half works if I want something lighter. I’ve also added a spoonful of Greek yogurt at the end for a tangy twist.

Can I make this dish ahead of time?

Yes, I’ve made it ahead and reheated it later. I just keep the pasta and sauce separate if I want the best texture, then combine and warm before serving.

Is this dish freezer-friendly?

I don’t usually freeze it since cream-based sauces can separate, but I have frozen individual portions and reheated with success—just stir well as it warms.

Conclusion

Creamy Garlic Chicken & Broccoli Rotini is a rich, flavorful pasta dish that brings together everything I love in a comforting, satisfying meal. With tender chicken, fresh broccoli, and a luscious Parmesan garlic sauce, it’s a recipe I keep in regular rotation. Whether it’s a family dinner or a quick meal for guests, this one always earns rave reviews at the table.