Creamy Rotisserie Chicken Broccoli Pasta
A comforting, creamy pasta dish made with rotisserie chicken and fresh broccoli, perfect for busy weeknights.
Ingredients
Main Ingredients
- 12 oz Pasta, penne or rotini Choose your favorite—penne or rotini works wonderfully.
- 2 cups Rotisserie Chicken, shredded or diced A shortcut that saves time.
- 2 cups Broccoli, florets Fresh or frozen broccoli suits this dish well.
- 1 cup Heavy Cream For that luscious, creamy texture.
- 4 cloves Garlic, minced Fresh garlic adds depth, but jarred works in a pinch.
- 1 cup Parmesan Cheese, grated Use freshly grated for best flavor.
- 2 tablespoons Olive Oil A splash of good quality oil enhances the taste.
- Salt and Pepper Season to your liking.
- Red Pepper Flakes, optional For a hint of heat to balance the creaminess.
Instructions
Preparation
- In a large pot, bring salted water to a boil. Add your pasta and cook until al dente, following package instructions. Drain and set aside.
- In a large skillet over medium heat, add the olive oil. Once warm, throw in your minced garlic, sautéing until fragrant—about 1 minute.
Cooking
- Stir in your broccoli florets, cooking them for about 3-4 minutes until tender and bright green.
- Lower the heat and pour in the heavy cream, stirring gently until transformed into a velvety sauce.
- Add the shredded rotisserie chicken and mix until combined, letting it warm through.
- Add the cooked pasta to the sauce, mixing it all together. Sprinkle in the Parmesan cheese, salt, and pepper, giving it one last toss until everything is coated.
- Plate your creation and garnish with a sprinkle of red pepper flakes for a finishing touch.
Notes
For lighter options, substitute Greek yogurt for heavy cream. Experiment with seasonal veggies or fresh herbs.