INGREDIENTS
2 tablespoons vegetable oil
1 1/2 lbs. boneless skinless chicken breasts cut in bite-sized pieces
Kosher salt and fresh ground black pepper to taste
1 lb. rotini pasta
1 large broccoli crown cut in bite size florets
½ cup butter
2 cloves garlic minced
2 cups heavy cream
1 teaspoon Italian seasoning
¼ teaspoon salt
¼ teaspoon fresh ground black pepper
2 cups grated fresh Parmesan Cheese
chopped fresh parsley
INSTRUCTIONS
Heat the vegetable oil in a Dutch Oven over medium heat. Add the chicken to the skillet. Season with a little salt and pepper while in the skillet. Work in batches browning the chicken on both sides and cooking it through. Plate the chicken and cover to keep warm. Carefully wipe any oil out of the pan.
Meanwhile bring a large pot of salted water to boil. Add the pasta and cook al dente according to the package directions. Add the broccoli to the boiling pasta in the last 2-2 1/2 minutes of cooking. Reserve 1/2 cup of the pasta water. Drain the cooked rotini and broccoli in a colander.
Melt the butter in the Dutch oven or pan over medium low heat. Add the garlic and cook for 1 minute while stirring. Whisk in the cream, Italian seasoning, salt, and pepper. Simmer until slightly thickened stirring several times.
Reduce the heat as low as it will go and stir in the Parmesan Cheese until melted. Add the drained pasta, broccoli, and cooked chicken to the pot with the alfredo sauce and stir to coat. Garnish with shredded fresh Parmesan Cheese and chopped