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

Total Time25 mins
Servings: 4


  • 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
  • 1/2 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 1/2 cups of chicken broth
  • 1 1/2 cups of broccoli florets
  • 1/4 cup of Parmesan cheese finely grated (more if desired)
  • 2 tbsp fresh basil chopped


  • 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.