Description
Creamy rotisserie chicken broccoli pasta is a comforting, quick dinner made with tender pasta, juicy shredded rotisserie chicken, crisp broccoli, and a rich, creamy sauce that tastes like homemade comfort—without the fuss.
Ingredients
- 12 oz pasta (penne, fusilli, or your choice)
- 2 cups cooked rotisserie chicken, shredded
- 2 cups fresh or frozen broccoli florets
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 cup heavy cream or half‑and‑half
- 2 oz cream cheese (optional, for extra creaminess)
- 1 cup grated Parmesan cheese
- Salt and black pepper, to taste
- Red pepper flakes (optional)
- 1–2 tsp olive oil (optional, for finishing)
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions, adding broccoli florets during the last 2–3 minutes. Drain pasta and broccoli together.
- While pasta cooks, melt butter in a large skillet over medium heat. Add garlic and sauté until fragrant, about 30 seconds.
- Pour in heavy cream and simmer gently for 2–3 minutes.
- If using, add cream cheese and stir until fully melted and combined.
- Add shredded chicken and simmer another 2–3 minutes until heated through.
- Stir in Parmesan cheese and season with salt, black pepper, and red pepper flakes if desired.
- Add drained pasta and broccoli to the skillet. Toss until everything is well coated in the creamy sauce.
- Serve immediately, topped with extra Parmesan or a drizzle of olive oil if desired.
Notes
- Swap broccoli for spinach, peas, or roasted mushrooms for a variation.
- Use whole wheat or gluten‑free pasta to suit dietary needs.
- Make it lighter with milk and a touch of cream cheese or Greek yogurt.
- Add lemon zest or a splash of lemon juice for brightness.
- Stir in sun‑dried tomatoes or fresh herbs for extra flavor.
Nutrition
- Serving Size: 1 plate
- Calories: 540
- Sugar: 2g
- Sodium: 780mg
- Fat: 29g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg
