Servings: 4

8 ounces rotini pasta 8 ounces rotini pasta
12 ounces broccoli florets 12 ounces broccoli florets
1 tablespoon olive oil 1 tablespoon olive oil
2 boneless, skinless thin-sliced chicken breasts 2 boneless, skinless thin-sliced chicken breasts
Kosher salt and freshly ground black pepper, to taste Kosher salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter 2 tablespoons unsalted butter
2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
3/4 cup chicken broth ¾ cup chicken broth
3/4 cup milk, or more, as needed ¾ cup milk, or more, as needed
1/4 cup heavy cream ¼ cup heavy cream
1/4 teaspoon garlic powder ¼ teaspoon garlic powder
1/4 cup freshly grated Parmesan ¼ cup freshly grated Parmesan
2 tablespoons chopped fresh parsley leaves (optional) 2 tablespoons chopped fresh parsley leaves (optional)

In a large pot of boiling salted water, cook pasta according to package instructions. Within the last 2 minutes of cooking time, add broccoli; drain well.
Heat olive oil in a large skillet over medium high heat. Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3 to 4 minutes per side. Let cool before dicing into bite-size pieces.
Melt butter in the skillet over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until incorporated, about 1 to 2 minutes. Stir in heavy cream and garlic powder until slightly thickened, about 1 to 2 minutes.
Stir in Parmesan until well combined, about 1 minute. If the mixture is too thick, add more milk as needed.
If you plan to eat it all right away, stir all of the pasta, broccoli and chicken into the sauce. If not, just add some sauce to desired amount of pasta, broccoli and chicken. Gently toss to combine; season with salt and pepper, to taste.
Serve immediately, garnished with parsley, if desired.

Last time I made this I doubled the whole thing and used a clove of garlic grated and sauted briefly in the butter before adding the flour when making the sauce,  instead of the garlic powder. Next time I would probably double the pasta, and 1 1/2 the sauce and broccoli. Maybe use roasted garlic?  Last time I made this I doubled the whole thing and used a clove of garlic grated and sauted briefly in the butter before adding the flour when making the sauce,  instead of the garlic powder. Next time I would probably double the pasta, and 1 ½ the sauce and broccoli. Maybe use roasted garlic?