• ½ pound Rotini Pasta **you can also use farfalle, penne or farfalle pasta. 8 ounce or 227 grams.
• 1.5 pounds chicken **use chicken breast or thighs diced into ½ inch cubes.
• 1 cup onion **use yellow onion roughly chopped.
• 1 tsp garlic **minced.
• ½ tsp Paprika **not smoked.
• ½ tsp Thyme
• ½ tsp Italian seasoning
• 1 small head Broccoli **made into florets. About 2 cups. Use blanched broccoli. How to blanch in NOTES below.
• ¾ cup cherry tomatoes **halved.
• ½ cup pesto **store bought or homemade. You can use more or less according to your personal taste preference.
• 2 tbsp olive oil **use extra light or light olive oil.
• salt **according to your personal taste preference.

Seasonings for chicken

• ½ tsp paprika
• ½ tsp Black Pepper **crushed.
• salt ** use just a pinch.

Liquid

• 2 cups Water **slightly warm.
• 2 tsp Better Than Bouillon **chicken base stirred in the warm water to form a flavor packed instant chicken stock.

Dairy

• 1 cup Heavy Whipping Cream **slightly warm. Use the microwave oven.
• ¼ cup Parmesan Cheese **finely grated. We used it as a garnish. But you can add it along with the heavy cream to make the sauce more creamy.