Rotisserie Chicken Broccoli Pasta
A comforting blend of tender pasta, fresh broccoli, and savory shredded chicken in a creamy cheese sauce, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 cups rotisserie chicken, shredded
- 8 oz pasta (e.g., penne or fusilli) Feel free to swap out for any pasta you have.
- 2 cups broccoli florets Can substitute with spinach or peas.
- 1 cup heavy cream For a lighter version, use half-and-half or a dairy-free alternative.
- 1 cup grated Parmesan cheese For dairy-free, consider nutritional yeast or a dairy-free cheese.
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- to taste Salt and pepper
Instructions
Preparation
- Cook pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant—about 30 seconds.
Cooking
- Toss in the broccoli florets and cook for approximately 3-4 minutes until tender but still bright green.
- Stir in the shredded rotisserie chicken and heat through.
- Pour in the heavy cream, bringing it to a gentle simmer.
- Add in the grated Parmesan cheese, stirring until it's melted and well combined.
- Add the cooked pasta, mixing everything together. Season with salt and pepper to taste.
- Serve warm and enjoy your comforting meal!
Notes
For variations, try adding crushed red pepper for heat or fresh herbs like basil at the end. Pair with a salad or garlic bread for a complete meal.