Creamy Rotisserie Chicken Pasta
A quick and comforting pasta dish featuring rotisserie chicken, tender broccoli, and a silky Parmesan sauce — ready in about 20 minutes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 8 ounces pasta (penne or rotini recommended)
- 2 cups broccoli florets (bite-size)
- 2 cups cooked rotisserie chicken, shredded
- 1 cup heavy cream
- 1 cup grated Parmesan cheese (freshly grated melts best)
- 2 cloves garlic, minced
- Salt and black pepper to taste
- 1–2 tablespoons olive oil
- Optional: red pepper flakes for heat
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Three minutes before the pasta is done, add the broccoli florets to the same pot so they cook through without extra pans. Drain pasta and broccoli together and set aside, reserving about 1/4 cup of the pasta cooking water.
- Heat a large skillet over medium heat and add the olive oil. Add the minced garlic and sauté 30–45 seconds until fragrant — don’t let it brown.
- Pour in the heavy cream and bring it to a gentle simmer (small bubbles at the edge). Reduce heat if it starts to boil.
- Stir in the grated Parmesan in small handfuls until melted and the sauce is smooth. If the sauce feels too thick, loosen with a tablespoon or two of reserved pasta water.
- Add the shredded rotisserie chicken to the skillet and stir until the chicken is heated through and coated in sauce. Taste and season with salt and freshly ground black pepper. Add red pepper flakes if you want a little heat.
- Add the drained pasta and broccoli to the skillet. Toss gently to coat everything evenly. Serve immediately while hot.
Notes
For a lighter sauce, use half-and-half plus a tablespoon of butter. Store leftovers in an airtight container for up to 3–4 days.