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Rotisserie Chicken Broccoli Pasta

A creamy and comforting pasta dish that combines rotisserie chicken, vibrant broccoli, and tender pasta, all cooked in one pan for easy cleanup.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 650
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups pasta (penne or rotini)
  • 2 cups broccoli florets
  • 2 cups cooked rotisserie chicken, shredded
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • Salt and pepper to taste

Method
 

Cooking the Pasta and Broccoli
  1. Cook the pasta according to package instructions. In the last 3 minutes, add the broccoli florets to the boiling pasta.
  2. Drain the pasta and broccoli, then set aside.
Making the Sauce
  1. In the same pot, heat the olive oil over medium heat. Add the garlic and sauté until fragrant.
  2. Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until melted and smooth.
Combining Ingredients
  1. Add the shredded rotisserie chicken along with the cooked pasta and broccoli into the cream sauce. Mix well to combine.
  2. Season with salt and pepper to taste. Serve warm.

Notes

For best results, cook pasta al dente, and consider substituting with other veggies or using half-and-half for fewer calories. Leftovers keep well in the fridge for 3-4 days.