Rotisserie Chicken Broccoli Pasta
A simple and comforting dish featuring tender chicken, vibrant broccoli, and creamy sauce, perfect for weeknight dinners or family gatherings.
Ingredients
Main Ingredients
- 2 cups Shredded rotisserie chicken Use freshly cooked or leftover grilled chicken if not using rotisserie.
- 8 ounces Pasta (penne or fusilli) Any pasta type works.
- 2 cups Broccoli florets Fresh or frozen; no need to thaw frozen.
Flavor Enhancers
- 3 cloves Garlic, minced Can substitute with garlic powder.
- 2 tablespoons Extra virgin olive oil Can replace with butter.
- 1 cup Heavy cream or Greek yogurt Choose depending on creaminess preference.
- 1 cup Freshly grated Parmesan cheese Pre-grated works but fresh is recommended.
- to taste Salt and pepper Essential for seasoning.
Instructions
Preparation
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. When the oil shimmers, add minced garlic and sauté until fragrant, about 1 minute.
Cooking
- Toss in the broccoli florets and stir-fry for about 3-5 minutes until they are bright green and slightly tender.
- Add the shredded rotisserie chicken to the skillet, mixing it with the broccoli, heating it through.
- Pour in the heavy cream or Greek yogurt and stir well to combine. Bring to a gentle simmer and let cook for about 5 minutes. Season with salt and pepper.
- Gently fold in the cooked pasta and half of the Parmesan cheese, mixing until everything is evenly coated in the creamy sauce.
- Serve immediately, topped with the remaining Parmesan cheese and a sprinkle of fresh black pepper.
Notes
You can add spinach, bell peppers, or sun-dried tomatoes for extra flavor. Fresh herbs like basil or parsley can be added just before serving. A squeeze of lemon juice enhances the dish.