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High protein pasta dish with rotisserie chicken and broccoli.

Rotisserie Chicken Broccoli Pasta

A cozy dish combining tender rotisserie chicken, vibrant broccoli, and creamy pasta, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups rotisserie chicken, shredded Use leftover rotisserie chicken to save time.
  • 8 oz pasta (e.g., penne or fusilli) Any pasta shape can be used.
  • 2 cups broccoli florets Frozen broccoli can be used as a substitute.
  • 1 cup heavy cream Can be substituted with half-and-half or dairy-free alternatives.
  • 1 cup grated Parmesan cheese For added flavor, use different cheeses if desired.
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • to taste Salt and pepper

Method
 

Cooking
  1. Boil the pasta according to the package instructions until it’s al dente. Add the broccoli florets for the last 2 minutes of cooking. Drain and set aside.
  2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
  3. Stir in the shredded rotisserie chicken, cooking until it’s heated through.
  4. Pour in the heavy cream and bring it to a gentle simmer, stirring occasionally to avoid burning.
  5. Add the grated Parmesan cheese, mixing until it has melted and created a creamy sauce.
  6. Toss in the cooked pasta and broccoli, ensuring everything is evenly coated in the sauce.
  7. Add salt and pepper to taste.
  8. Serve warm and enjoy your delightful creation!

Notes

This dish pairs beautifully with garlic bread or a fresh garden salad. Can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.