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Creamy Rotisserie Chicken Broccoli Pasta

A comforting dish that combines tender pasta, fresh broccoli, and juicy rotisserie chicken in a rich, creamy sauce, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz pasta (your choice) Use any shape like penne, fusilli, or spaghetti.
  • 1 cup rotisserie chicken, shredded Great way to use leftovers.
  • 2 cups broccoli florets
  • 1 cup heavy cream For a lighter option, consider using half-and-half.
  • 1 cup grated Parmesan cheese Add more for serving if desired.
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced For added flavor, consider adding cherry tomatoes or spinach.
  • Salt and pepper to taste

Method
 

Cooking Pasta and Broccoli
  1. Cook the pasta according to package directions. In the last 3 minutes of cooking, add the broccoli florets. Drain and set aside.
Making the Sauce
  1. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
  2. Add the shredded rotisserie chicken and cook until warmed through.
  3. Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until melted and smooth.
Combining Ingredients
  1. Combine the pasta and broccoli with the sauce, mixing until well coated. Season with salt and pepper to taste.
Serving
  1. Serve warm in bowls, optionally adding extra grated Parmesan cheese on top.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of milk or cream to restore creaminess. Variations: Use other vegetables like peas, asparagus, or bell peppers, or try different types of cheese for the sauce.