Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package directions until al dente. About 2 minutes before the pasta is done, add the broccoli florets to the boiling water to blanch them. Drain the pasta and broccoli together, then set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the cubed chicken breasts, season with salt and pepper, and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Reduce the heat to medium, add the minced garlic to the same skillet, and sauté for about 1 minute until fragrant. Be careful not to burn it.
Pour in the heavy cream and stir to combine with the garlic. Bring to a gentle simmer and let it thicken slightly, about 3-4 minutes. Stir in the pesto and grated Parmesan cheese until the sauce is smooth and creamy.
Add the cooked chicken, rotini, and broccoli back into the skillet. Toss everything gently to coat evenly with the creamy pesto sauce. Adjust seasoning with salt and pepper as needed.
Serve the Creamy Pesto Chicken and Broccoli Rotini immediately while it’s warm and creamy. For an extra touch, sprinkle with more Parmesan or fresh basil if desired.
