Rotisserie Chicken Broccoli Pasta

A quick and creamy pasta dish featuring rotisserie chicken and tender broccoli, perfect for busy weeknight dinners.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 624

Main Ingredients

2 cups rotisserie chicken, shredded dark and white meat both work
8 ounces pasta (penne or rotini recommended) short, ridged shapes perform better
2 cups broccoli florets bite-sized
2 cups heavy cream can substitute with half-and-half
1 cup grated Parmesan cheese freshly grated preferred for melting
2 cloves garlic, minced sauté until fragrant
to taste Salt and freshly ground black pepper season to taste
to taste Olive oil for sautéing

Preparation

Bring a large pot of salted water to a boil.
Add pasta and cook according to package directions.
Two minutes before the pasta finishes, add broccoli florets to the same pot.
Drain pasta and broccoli together and set aside, reserving about 1/2 cup of the hot pasta water.

Cooking

Heat a large skillet over medium heat. Add olive oil and sauté minced garlic for about 1 minute.
Add shredded rotisserie chicken to the skillet and stir until warmed through.
Pour in heavy cream and let it simmer gently for 2–3 minutes to slightly reduce.
Stir in grated Parmesan until the sauce is smooth.
If the sauce tightens too much, add a splash of reserved pasta water to loosen.
Add cooked pasta and broccoli to the skillet, tossing gently to coat.
Taste and season with salt and black pepper.
Serve warm, optionally sprinkling extra Parmesan on top.

Serving: 1Calories: 624kcalCarbohydrates: 51gProtein: 36gFat: 32gSaturated Fat: 18gSodium: 640mgFiber: 3gSugar: 2g

Pairs well with a green salad or crusty bread. For storage, cool leftovers within two hours and store in an airtight container for up to 3-4 days.

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