Creamy Chicken and Broccoli Pasta

Prep Time:

10 minutes

Cook Time

25-30 minutes

Serving Size

1.5 cups

Serves

Ingredients

1 tablespoon olive oil

1.25 pounds boneless skinless chicken thighs (about 5-6 thighs)

1 teaspoon salt, divided

¾ teaspoon ground black pepper, divided

5 cloves garlic, minced

2 ½ cups chicken broth, divided

8 ounces whole wheat rotini pasta, uncooked

¾ teaspoon red pepper flakes

¾ teaspoon dried basil

¾ teaspoons onion powder

1 pound broccoli florets, chopped (about 5 cups)

½ cup + 2 tablespoons 2% milk

4 ounces parmesan cheese, grated

Season the chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper. Heat up the olive oil in a large sauté pan and cook the chicken until it is lightly browned and just cooked, about 10 minutes. Set aside in a separate bowl.
In the same sauté pan, add the garlic and cook 1-2 minutes, until fragrant.
Add uncooked rotini pasta and 2 cups of the chicken broth, red pepper, dried basil, and onion powder. Bring to a boil and then simmer until the water is almost completely absorbed and pasta is almost cooked (about 8 minutes).
Add in the broccoli and the additional 1/2 cup of chicken broth. Cover and let simmer for about 4 minutes until broccoli is bright green.
Add in the cooked chicken, milk, and cheese. Stir together and simmer for about 5 minutes until the sauce begins to thicken. Turn off and let the pasta sit for 2-3 minutes longer so the sauce can continue to thicken. Serve!

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