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Rotini Pasta with Chicken, Broccoli, Tomatoes, Parmesan, and Fresh Basil

Rotini Pasta with Chicken, Broccoli, Tomatoes, Parmesan, and Fresh Basil

I wanted to make a quick and simple dinner using ingredients that I had on hand. I looked through the fridge and found chicken breasts, broccoli, onion, Parmesan cheese, and fresh basil. I grabbed some grape tomatoes and garlic along with some whole grain fusilli and chicken broth. It was healthy, flavorful, and delicious. My kids thought it was a bit spicy because of the crushed red pepper flakes but ate it anyway. My husband and I both thought it was tasty.

Rotini Pasta with Chicken, Broccoli, Tomatoes, Parmesan, and Fresh Basil

How to Make Rotini Pasta with Chicken, Broccoli, Tomatoes, Parmesan, and Fresh Basil

Season both sides of the chicken breasts with sea salt, freshly cracked pepper, and garlic powder, to taste. Heat 1/2 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts to the hot skillet and cook for 5-6 minutes before flipping and cooking the other side for another 5-6 minutes, or until the chicken breasts are cooked through. Remove from the skillet and set on a cutting board loosely covered by a tin foil tent.

Prepare the rotini in salted water per instructions. Drain, reserving 1/2 cup of the cooking water.

While the pasta is cooking, add the remaining 1/2 tablespoon of olive oil to the same skillet you cooked the chicken in then add the onion and crushed red pepper flakes. Cook, stirring often, for 2-3 minutes. Add the minced garlic and grape tomatoes then cook, stirring constantly for 1 minute. Add the chicken broth and cook for 3 minutes. Add the broccoli and cook for 3-4 minutes or until the broccoli is just tender. Dice the chicken and add it and their juices back to the pan. Add the cooked & drained rotini pasta, Parmesan cheese, and fresh basil then mix until combined; add any reserved pasta water needed. Season with sea salt and freshly cracked pepper, to taste. Pour into a serving bowl with a little more Parmesan cheese sprinkled on top, if desired. Serve immediately. Enjoy.

Rotini Pasta with Chicken, Broccoli, Tomatoes, Parmesan, and Fresh Basil

Rotini Pasta with Chicken, Broccoli, Tomatoes, Parmesan, and Fresh Basil

Rotini Pasta with Chicken, Broccoli, Tomatoes, Parmesan, and Fresh Basil

Total Time: 25 minutes
Servings: 4

Ingredients

  • 1 tbsp olive oil (divided)
  • 2 boneless skinless chicken breasts trimmed of any fat
  • Sea salt and freshly cracked pepper to taste
  • Garlic powder to taste
  • 7 oz whole grain rotini pasta cooked per instructions
  • ½ sweet yellow onion chopped
  • Dash of crushed red pepper flakes more if desired
  • 4-5 small cloves of garlic minced
  • 1 cup of grape tomatoes
  • 1 ½ cups of chicken broth
  • 1 ½ cups of broccoli florets
  • ¼ cup of Parmesan cheese finely grated (more if desired)
  • 2 tbsp fresh basil chopped

Instructions

  • Season both sides of the chicken breasts with sea salt, freshly cracked pepper, and garlic powder, to taste. Heat 1/2 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts to the hot skillet and cook for 5-6 minutes before flipping and cooking the other side for another 5-6 minutes, or until the chicken breasts are cooked through. Remove from the skillet and set on a cutting board loosely covered by a tin foil tent.
  • Prepare the rotini in salted water per instructions. Drain, reserving 1/2 cup of the cooking water.
  • While the pasta is cooking, add the remaining 1/2 tablespoon of olive oil to the same skillet you cooked the chicken in then add the onion and crushed red pepper flakes. Cook, stirring often, for 2-3 minutes. Add the minced garlic and grape tomatoes then cook, stirring constantly for 1 minute. Add the chicken broth and cook for 3 minutes. Add the broccoli and cook for 3-4 minutes or until the broccoli is just tender. Dice the chicken and add it and their juices back to the pan. Add the cooked & drained rotini pasta, Parmesan cheese, and fresh basil then mix until combined; add any reserved pasta water needed. Season with sea salt and freshly cracked pepper, to taste. Pour into a serving bowl with a little more Parmesan cheese sprinkled on top, if desired. Serve immediately. Enjoy.
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15 Comments

  1. There are lots of days when fast and easy are required. And every day is “What’s in the fridge that I can use?” day. This is just inspired!

  2. Loved this recipe! Made it tonight for dinner and am definitely adding it to my favorite dinner meals! Awesome recipe, thaaaanks!!!