chicken and broccoli alfredo... 30 minutes

the goods:

8 ounces rotini pasta

i head of broccoli, cut into florets

1 tablespoon olive oil

2 boneless skinless chicken breasts, pounded to an even thickness

2 tablespoons unsalted butter

2 tablespoons flour

3/4 cup chicken broth

3/4 cup milk

1/4 cup heavy cream

1/4 teaspoon garlic powder

1/4 cup grated Parmesan

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. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-sized pieces.

Melt butter in a skillet over medium heat. Whisk in flour until lightly browned, 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in heavy cream and garlic powder until slightly thickened, about 1-2 minutes. Stir in Parmesan until well combined, about 1 minute. Combine sauce with pasta, broccoli, and chicken. Gently toss to combine; season with salt and pepper to taste.