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Rotisserie Chicken Broccoli Pasta

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A quick and creamy skillet pasta combining shredded rotisserie chicken, tender broccoli, and a Parmesan cream sauce, perfect for weeknight meals.

Ingredients

Scale
  • 2 cups rotisserie chicken, shredded
  • 8 ounces pasta (penne or rotini recommended)
  • 2 cups broccoli florets
  • 2 cups heavy cream
  • 1 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper, to taste
  • Olive oil, a drizzle for sautéing

Instructions

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions. Two minutes before the pasta is done, add the broccoli florets to the pot so they cook through but stay bright and slightly crisp. Drain pasta and broccoli together and set aside.
  2. Heat a large skillet over medium heat and add a drizzle of olive oil. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
  3. Add the shredded rotisserie chicken to the skillet and stir until warmed through, about 1 to 2 minutes.
  4. Pour in the heavy cream and bring the mixture to a gentle simmer. Let it bubble for 2 to 3 minutes to slightly reduce.
  5. Stir in the grated Parmesan cheese until the sauce is smooth and glossy. If the sauce tightens too much, add a splash of reserved pasta water to loosen it.
  6. Add the cooked pasta and broccoli to the skillet. Toss gently to coat everything in the creamy sauce.
  7. Taste and season with salt and pepper. Adjust seasoning as needed.
  8. Serve warm, garnished with extra Parmesan if desired.

Notes

Freshly grated Parmesan melts smoother than pre-grated. Stir in a little lemon zest just before serving for a brighter finish.

Nutrition

Find it online: https://www.simplefamilydishes.com/rotisserie-chicken-broccoli-pasta/