Description
Creamy Rotisserie Chicken Broccoli Pasta is a fast and satisfying dish made with tender shredded chicken, vibrant broccoli, and pasta tossed in a rich, cheesy cream sauce. It’s perfect for busy nights when you want a comforting, homemade meal with minimal effort.
Ingredients
- 2 cups shredded rotisserie chicken
- 8 oz pasta (penne, rotini, or fettuccine)
- 2 cups broccoli florets (fresh or frozen)
- 2 cloves garlic, minced
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup milk (or half milk, half cream)
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella or cheddar cheese
- Salt and pepper to taste
- Optional: olive oil for drizzling
Instructions
- Cook the pasta according to package directions. In the last 2–3 minutes of cooking, add the broccoli to the boiling water. Drain and set aside.
- In a large skillet over medium heat, melt the butter and sauté the garlic until fragrant.
- Whisk in the flour to make a roux, cooking for about 1 minute.
- Slowly add milk and chicken broth, whisking constantly until the sauce thickens and becomes smooth.
- Stir in Parmesan and mozzarella (or cheddar) cheese until melted and creamy. Season with salt and pepper to taste.
- Add shredded rotisserie chicken, cooked pasta, and broccoli to the sauce. Stir to combine and heat through.
- Serve hot with extra Parmesan or a drizzle of olive oil, if desired.
Notes
- Use whole wheat or gluten-free pasta to suit dietary needs.
- Swap in spinach or peas instead of broccoli for variation.
- Add red pepper flakes or Italian seasoning for extra flavor.
- A splash of cream or spoonful of cream cheese makes it extra rich.
- Reheat with a splash of milk or broth to keep the sauce creamy.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5g
- Sodium: 680mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0.3g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 95mg
