Rotisserie Chicken Broccoli Pasta
A quick, comforting dish combining tender rotisserie chicken, vibrant broccoli, and pasta in a creamy Parmesan sauce, perfect for weeknight dinners.
Ingredients
Main Ingredients
- 2 cups rotisserie chicken, shredded Pre-cooked for convenience.
- 8 ounces pasta (e.g., penne or farfalle) Choose your favorite pasta shape.
- 2 cups broccoli florets Fresh or frozen; adjust cooking time if using frozen.
- 1 cup heavy cream For a lighter version, use half-and-half or a non-dairy substitute.
- 1 cup grated Parmesan cheese Freshly grated for best flavor.
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Red pepper flakes (optional) Add for a spicy kick.
Instructions
Preparation
- Start by gathering all your ingredients, shredding the rotisserie chicken and washing the broccoli florets.
Cooking the Pasta
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente.
- When there are about three minutes left on the pasta cooking time, toss in the broccoli florets.
- Once cooked, drain the pasta and broccoli and set them aside.
Making the Sauce
- In a large skillet, heat the olive oil over medium heat.
- Add the minced garlic to the skillet and sauté for about one minute, until fragrant.
- Stir in the shredded rotisserie chicken and cook for an additional 2-3 minutes.
- Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese until melted.
- Add the cooked pasta and broccoli to the skillet, tossing until well coated.
- Season with salt, pepper, and red pepper flakes if desired before serving.
Notes
To store leftovers, cool completely and transfer to an airtight container. Store in the fridge for up to three days or freeze for up to two months. Reheat with a splash of cream or water to loosen the sauce.