Creamy Rotisserie Chicken Broccoli Pasta for Easy Weeknights (Print Version)

Whip up creamy Rotisserie Chicken Broccoli Pasta. This simple, comforting dish uses leftover chicken for a quick, flavorful meal. Perfect for busy weeknights!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4-6 Servings
Difficulty: Beginner
Cuisine: American Comfort
Dietary: Contains dairy, gluten

# Ingredients:

→ Main Ingredients

01 - 12 oz short pasta (penne, rotini, or farfalle)
02 - 3 cups shredded cooked rotisserie chicken
03 - 3 cups fresh broccoli florets (about 1 large head)

→ Creamy Sauce Base

04 - 2 tbsp unsalted butter
05 - 4-5 cloves garlic, minced
06 - 1.5 cups heavy cream

→ Flavor Boosters & Seasonings

07 - 1 cup chicken broth (low sodium preferred)
08 - 1 cup grated Parmesan cheese, divided
09 - Salt and freshly ground black pepper, to taste

→ Garnish & Optional

10 - Fresh parsley, chopped (for garnish)
11 - Red pepper flakes (optional, for a kick)

# Instructions:

01 - First things first, get all your bits and bobs ready. Shred that gorgeous rotisserie chicken – I usually just use my hands, it’s quicker and less messy, honestly. Chop your broccoli into bite-sized florets; I like them small so they cook evenly. Mince your garlic, grate your Parmesan. This 'mise en place' thing? It really does save you from frantic scrambling later. I used to skip this, and, well, let's just say things got a little chaotic in my kitchen!
02 - Grab a big pot, fill it with water, and get it boiling. Don't forget to salt the water generously; it’s your only chance to season the pasta itself! Cook your chosen pasta according to package directions until it’s al dente – that means it still has a slight bite. I always set a timer, because I've definitely overcooked pasta trying to multitask, and mushy pasta is just a tragedy. Before you drain it, scoop out about a cup of that starchy pasta water. Trust me, you'll want it for our Rotisserie Chicken Broccoli Pasta sauce.
03 - In a large skillet or Dutch oven, melt your butter over medium heat. Once it’s shimmering, toss in those broccoli florets. Sauté them for about 3-5 minutes until they’re tender-crisp and bright green. I love the smell of the broccoli cooking, it makes the kitchen feel so fresh! Then, add your minced garlic and cook for just another minute until fragrant. Be careful not to burn the garlic; it turns bitter quickly, and I've made that mistake more times than I care to admit. This base is crucial for our Rotisserie Chicken Broccoli Pasta.
04 - Pour in the heavy cream and chicken broth into the skillet. Bring it to a gentle simmer, letting it thicken slightly. This is where the magic starts to happen! Season with a good pinch of salt and a generous grind of black pepper. Stir in about half of your grated Parmesan cheese, letting it melt into the sauce. The aroma filling your kitchen right now? That’s pure comfort, my friend. Don't let it boil vigorously; a gentle simmer is all you need for a smooth, luscious sauce.
05 - Now for the grand assembly! Add your drained pasta and shredded rotisserie chicken to the creamy sauce. Toss everything together, making sure every piece of pasta and chicken is coated in that beautiful, rich sauce. If the sauce seems a little too thick, this is where that reserved pasta water comes in handy. Add it a tablespoon at a time until you reach your desired consistency. I like mine just saucy enough to cling, but not swimming. This step brings the Rotisserie Chicken Broccoli Pasta to life!
06 - Remove the skillet from the heat and stir in the remaining Parmesan cheese. Give it a final taste and adjust the seasonings if needed – maybe a little more salt, another crack of pepper, or even a tiny splash of lemon juice if you want a bit of brightness. Serve immediately, garnished with a sprinkle of fresh parsley or more Parmesan. Honestly, watching everyone dig into this dish, especially after a chaotic day, is the best reward. It’s simple, it’s hearty, and it’s just good food.

# Notes:

01 - Personal cooking tip I've learned through experience: Always taste your sauce before combining everything to adjust seasoning.
02 - Storage advice that actually works from my kitchen trials: Reheat gently on the stovetop with a splash of milk or broth to keep it creamy.
03 - Substitution I've tried that worked surprisingly well: Leftover Thanksgiving turkey makes a pretty good chicken substitute!
04 - Serving suggestion that makes this dish extra special: A squeeze of fresh lemon juice at the end brightens up all the flavors.

# Equipment Needed:

01 - Large pot
02 - large skillet or Dutch oven
03 - colander
04 - measuring cups and spoons

# Nutrition (Per Serving):

Calories: 650
Total Fat: 35g
Total Carbohydrate: 50g
Protein: 40g

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