Garlic Herb Chicken and Broccoli Rotini with Parmesan
By Samira Cole
Prep
10 min
Cook
20 min
Total
30 min
Servings
4
Level
Easy
Pan-searing a chicken breast in an empty‚ hot pan browns the meat without overcooking it․ Garlic herb chicken and broccoli rotini are dishes that don't need a sauce․ I serve a meal of pasta with this dish where the broccoli and chicken still look separate among the rotini curls․
I cook chicken in a 12-inch stainless steel or cast-iron skillet․ Heat olive oil in the skillet until it shimmers before adding the chicken․ Do not flip or turn the chicken for 3 to 4 minutes․ Flip or turn the chicken after 3 to 4 minutes‚ when it moves freely and has browned on the bottoms․ Lightly colored chicken in a full pan will release steam․
Steam broccoli for 4-5 minutes․ Take it off the heat when steamy broccoli stalks aren't fork-tender anymore․ Steam-cooked broccoli quickly changes color from dark green to bright green․ Cut broccoli into pieces the same size as pasta‚ rotini is an example of a fork-eating pasta shape‚ that won't dominate the dish․
After the chicken is cooked‚ cook the butter and garlic in the same pan with some reserved pasta water․ Toss the cooked rotini with these ingredients to combine․ Off heat‚ stir in the Parmesan cheese and dried parsley․ Serve the pasta right away on warm plates to prevent the sauce from separating from the noodles․
Why you'll love this recipe
- Patting the chicken dry allows it to brown in the pan instead of steaming in the pan‚ improving the final flavor․
- Pasta water with butter and garlic added acts as a sauce for the rotini and eliminates grease in the pan․
- Broccolini or other broccolis cut to rotini or smaller pieces are easier for people to eat and more acceptable to children and other difficult eaters․
- Low cooking temperature after searing helps keep the garlic in the butter sauce from browning and becoming bitter․
- Rotini has ridges and twists that keep the sauce on the pasta for better presentation when served․
- Parmesan cheese‚ grated‚ is added to the hot pasta․ Dried parsley‚ crumbled‚ is also added to the hot pasta․
Ingredients
- •12 oz dried rotini pasta (340g)
- •1 lb boneless, skinless chicken breast (450g, cut into bite-sized pieces)
- •2 cups fresh broccoli florets (150g)
- •4 tbsp unsalted butter (56g)
- •3 cloves garlic (minced)
- •¼ cup Parmesan cheese (25g, finely grated)
- •1 tsp dried parsley flakes (1g)
- •1 tbsp olive oil (15ml)
- •sea salt (to taste)
- •cracked black pepper (to taste)
Instructions
- 1
Bring a large pot of salted water to a boil. Cook the rotini according to the package instructions until al dente, reserving 1/2 cup (120ml) of pasta water before draining.
- 2
Set the broccoli in a steamer basket over boiling water. Cover and steam for 4-5 minutes until vibrant green and tender-crisp, then remove from the heat immediately.
- 3
Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and sear for 3-4 minutes until a deep golden-brown crust forms, then flip and cook for another 2-3 minutes until cooked through.
- 4
Lower the heat to medium-low. Add the butter to the skillet with the chicken, then stir in the minced garlic once the butter melts and sauté for 45 seconds until aromatic but not browned.
- 5
Add the drained rotini and steamed broccoli to the skillet. Pour in the reserved pasta water and toss until the pasta is lightly coated in a translucent sauce.
- 6
Turn off the heat. Add the finely grated Parmesan and dried parsley flakes, toss once more, and serve immediately on warm plates.
FAQ
Nutrition (per serving)
Calories
485
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