Creamy Rotisserie Chicken Broccoli Pasta
A creamy pasta dish with shredded rotisserie chicken, tender broccoli, and a velvety Parmesan-heavy sauce—perfect for a quick weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: None
Ingredients
Scale
- 1 rotisserie chicken, shredded
- 8 ounces pasta (penne or rotini)
- 2 cups broccoli florets
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Olive oil (a drizzle)
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and follow package instructions. Add the broccoli florets during the last 3–4 minutes of cooking. Drain and set aside.
- Heat a drizzle of olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30–60 seconds.
- Stir in the shredded rotisserie chicken and cook until heated through, about 2–3 minutes.
- Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan until melted and combined.
- Toss in the cooked pasta and broccoli, mixing well to coat everything in the sauce. Season with salt and pepper to taste.
- Serve immediately while warm and creamy, with extra Parmesan at the table if desired.
Notes
To keep the broccoli bright and slightly crisp, add it to the pasta during the last few minutes of cooking. Consider using a gluten-free pasta for a gluten-free option.