Rotisserie Chicken Broccoli Pasta: Quick & Creamy Dinner (Print Version)
Make this Rotisserie Chicken Broccoli Pasta for an easy, creamy weeknight meal. It's cheesy, satisfying, and perfect for busy evenings!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
# Ingredients:
→ Main Ingredients
01 -
12 oz short pasta (penne, rotini, or similar)
02 -
2 cups cooked rotisserie chicken, shredded
03 -
3 cups broccoli florets, bite-sized
04 -
1 tbsp olive oil
→ Creamy Sauce Base
05 -
3 cloves garlic, minced
06 -
1 cup chicken broth (low sodium preferred)
07 -
1 cup heavy cream
08 -
1/2 cup freshly grated Parmesan cheese, plus more for garnish
→ Flavor Boosters
09 -
1/2 tsp onion powder
10 -
1/2 tsp garlic powder
11 -
1/4 tsp red pepper flakes (or more, to taste)
12 -
Salt and freshly ground black pepper, to taste
→ Optional Finishing Touches
13 -
Fresh parsley, chopped (for garnish)
14 -
Extra Parmesan cheese for serving
# Instructions:
01 -
Bring a large pot of generously salted water to a rolling boil. Add the broccoli florets and cook for 3-4 minutes until tender-crisp. Scoop out the broccoli and set aside. In the same pot, cook the pasta according to package directions until al dente. Drain the pasta, reserving about 1 cup of the starchy pasta water.
02 -
While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes to reduce slightly.
03 -
Reduce the heat to medium-low. Stir in the heavy cream, onion powder, garlic powder, red pepper flakes, salt, and black pepper. Let the sauce gently simmer for 3-5 minutes, allowing it to thicken slightly. It should look rich and inviting, ready for our stars!
04 -
Add the shredded rotisserie chicken and blanched broccoli florets to the creamy sauce. Stir gently to ensure everything is well coated. Continue to simmer for another 3-5 minutes, just long enough for the chicken to warm through and for the flavors to truly meld together. This is where the dish starts to smell amazing.
05 -
Remove the skillet from the heat. Stir in half of the freshly grated Parmesan cheese until it melts smoothly into the sauce. Add the cooked pasta to the skillet. Toss everything together until the pasta, chicken, and broccoli are thoroughly coated in the luscious, cheesy sauce. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
06 -
Taste the Rotisserie Chicken Broccoli Pasta and adjust seasonings as needed. This is your chance to make it perfect for your palate! Dish out into bowls, sprinkling with extra Parmesan cheese and fresh chopped parsley, if desired. Serve immediately and enjoy this comforting, easy weeknight meal. It's a real crowd-pleaser!
# Notes:
01 -
Always salt your pasta water like the sea – it makes all the difference in flavor.
02 -
Reheat leftovers gently on the stovetop with a splash of broth to maintain creaminess.
03 -
For an extra zing, a squeeze of fresh lemon juice at the very end is surprisingly good.
04 -
Serve with warm garlic bread to soak up every last bit of that delicious sauce.
# Tools You'll Need:
01 -
Large pot
02 -
Large skillet or Dutch oven
03 -
Tongs for tossing
# Nutrition Facts (Per Serving):
Calories: 550 kcal
Total Fat: 30 g
Total Carbohydrate: 45 g
Protein: 30 g