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Rotisserie Chicken Broccoli Pasta, a creamy and comforting dish, is showcased as the featured image.
Lady Maria

Rotisserie Chicken Broccoli Pasta Perfect

This Rotisserie Chicken Broccoli Pasta is a comforting and easy meal perfect for busy weeknights. It combines savory rotisserie chicken, tender broccoli, and perfectly cooked pasta in a creamy sauce. Ready in under 30 minutes, it's a flavorful and versatile dish that's sure to please.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound pasta penne, rotini, or farfalle
  • 1 rotisserie chicken, shredded or cubed about 3 cups
  • 1 large head of broccoli, cut into florets
  • 2 tablespoons olive oil or butter
  • 2-3 cloves garlic, minced
  • 1 cup chicken broth, low-sodium
  • 1/2 cup heavy cream or half-and-half
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • Salt to taste
  • Pepper to taste
  • Optional: Red pepper flakes
  • Optional: Lemon juice
  • Optional: Fresh parsley for garnish

Equipment

  • Large Pot
  • Colander
  • Large skillet or Dutch oven
  • Measuring cups
  • Measuring spoons
  • knife
  • Cutting board
  • wooden spoon or spatula

Method
 

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente, reserving 1 cup of pasta water.
  2. Drain the pasta and set aside.
  3. Heat olive oil or butter in a large skillet or Dutch oven over medium heat.
  4. Add minced garlic and cook for about 30 seconds, until fragrant.
  5. Add broccoli florets and cook for about 5-7 minutes, stirring occasionally, until tender-crisp. Add a tablespoon or two of water and cover to steam if needed.
  6. Pour in chicken broth and bring to a simmer. Cook for a few minutes, allowing the broth to reduce slightly.
  7. Stir in heavy cream or half-and-half and Parmesan cheese. Reduce heat to low and simmer for another 2-3 minutes, stirring constantly, until the cheese is melted and the sauce is smooth and creamy.
  8. Season with salt and pepper to taste. Add red pepper flakes if desired.
  9. If the sauce is too thick, add reserved pasta water to thin it out.
  10. Add shredded or cubed rotisserie chicken to the skillet and stir to combine. Cook for a minute or two, until heated through.
  11. Add the cooked pasta to the skillet and toss everything together until the pasta is evenly coated with the sauce. Add more pasta water if needed.
  12. Serve immediately, garnished with extra Parmesan cheese and fresh parsley, if desired. A squeeze of fresh lemon juice can also brighten up the flavors.

Notes

Use high-quality ingredients for the best flavor. Don't overcook the broccoli. Reserve pasta water for a smooth, creamy sauce. This dish can be customized with other vegetables like bell peppers or mushrooms. For a lighter option, use half-and-half or skip the cream altogether. Rotisserie chicken will last for 3-4 days in the refrigerator. Best served fresh.