Creamy Rotisserie Chicken Broccoli Pasta for Weeknights (Print Version)
Whip up a comforting Rotisserie Chicken Broccoli Pasta. This easy, creamy dish uses leftover rotisserie chicken for a quick, flavorful weeknight meal.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Contains dairy, poultry, gluten
# Ingredients:
→ Pasta & Protein Base
01 -
12 oz penne pasta (or other short pasta)
02 -
2 cups cooked rotisserie chicken, shredded
03 -
4 cups broccoli florets, chopped into bite-sized pieces
→ Creamy Sauce Essentials
04 -
1 tbsp olive oil
05 -
4 cloves garlic, minced
06 -
1 cup chicken broth
07 -
1 cup heavy cream
08 -
1/2 cup freshly grated Parmesan cheese, plus more for serving
→ Flavor & Freshness
09 -
Salt, to taste
10 -
Freshly ground black pepper, to taste
→ Finishing Touches
11 -
Fresh parsley, chopped (optional)
12 -
Red pepper flakes (optional)
# Instructions:
01 -
Grab your biggest pot and get that water boiling for the penne. Add a generous pinch of salt – and I mean generous! This is where I always forget to salt the water enough, so learn from my mistakes and really season it. Cook until al dente, you know, still a little bite to it. Drain it, but save about a cup of that starchy pasta water; it's liquid gold for our sauce, trust me!
02 -
While your pasta is doing its thing, heat a glug of olive oil in a large skillet or Dutch oven over medium-high heat. Toss in those broccoli florets. You want a little char, not just steamed green stuff. Don't overcrowd the pan, a mistake I still make when I'm in a hurry and the broccoli just turns soggy. Sauté for about 5-7 minutes until they're tender-crisp and bright green.
03 -
Push the broccoli to one side of the pan, or just scoop it out if your pan isn't huge. Add a little more olive oil, then throw in the minced garlic. The smell when the garlic hits the pan? Oh, it's pure comfort! Sauté for just a minute until fragrant – don't let it burn, or it'll get bitter, and nobody wants that. Then pour in the chicken broth and let it simmer for a couple of minutes to reduce slightly.
04 -
Now for the good stuff! Reduce the heat to low and stir in the heavy cream. Whisk it gently, don't boil it hard, or it might get sad and separate. Learned that the hard way, oops. Slowly add the freshly grated Parmesan cheese, stirring until it's melted and smooth. Season with salt and pepper to your liking. This is your chance to really make the sauce sing!
05 -
Add the cooked pasta, the sautéed broccoli, and the shredded rotisserie chicken right into the creamy sauce. Toss it all together, get messy! Feel that sauce coating everything beautifully. If it seems a little too thick, add a splash or two of that reserved pasta water until it reaches your desired creamy consistency. This step is where all the flavors truly marry, it's lovely.
06 -
Dish it up immediately! Maybe a little extra Parmesan on top, a sprinkle of fresh parsley if you're feeling fancy. It just looks so inviting, warm, and utterly delicious. The final result should be a beautiful, harmonious blend of tender pasta, vibrant broccoli, and savory chicken, all coated in that luscious, dreamy sauce. Enjoy your Rotisserie Chicken Broccoli Pasta!
# Notes:
01 -
Don't overcrowd the pan when sautéing the broccoli; it steams instead of searing, and we want that little bit of char, you know?
02 -
Leftovers are great, honestly, but the pasta can get a bit thirsty. Add a splash of milk or broth when reheating on the stovetop for a creamy refresh.
03 -
No rotisserie chicken? Leftover grilled chicken works perfectly, or even some quickly sautéed chicken breast strips in a pinch. I've done it, it's fine!
04 -
A sprinkle of red pepper flakes at the end? A little unexpected warmth that just elevates everything. Trust me on this one!
# Tools You'll Need:
01 -
Large pot
02 -
large skillet or Dutch oven
03 -
whisk
# Nutrition Facts (Per Serving):
Calories: 650
Total Fat: 38g
Total Carbohydrate: 45g
Protein: 35g