Easy Chicken and Parmesan Pasta Recipe

Bring a pot of salted water to a boil. Cook the rotini until al dente. Reserve about 1/4 cup of the pasta water, then drain.

Heat a large skillet. Melt the butter (and margarine if using). Add the chicken and sauté, stirring often, until it turns opaque and lightly golden, about 5–7 minutes.

Pour in the regular chicken broth and the low-sodium broth. Stir in dried basil and oregano. Simmer on low for 2–3 minutes so it reduces slightly.

Add the drained pasta to the skillet. Toss for 1–2 minutes so the spirals soak up the sauce. If it looks tight, loosen with a splash of reserved pasta water.

Lower the heat. Sprinkle in the Parmesan in a couple of additions, stirring until it melts and coats the pasta. Serve right away.