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Rotisserie Chicken Broccoli Pasta, a delicious and easy meal, is displayed as the featured image.

Easy Rotisserie Chicken Broccoli Pasta

This Rotisserie Chicken Broccoli Pasta is a quick and easy weeknight meal that's both comforting and healthy. It features tender rotisserie chicken, perfectly cooked broccoli, and your favorite pasta, all coated in a luscious creamy sauce. It's a flavorful and satisfying dish the whole family will love.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound pasta penne, rotini, or farfalle
  • Water for boiling
  • Salt for pasta water
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 head broccoli, cut into florets
  • 2 cups cooked rotisserie chicken, shredded
  • 1 1/2 cups chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • 1 tablespoon lemon juice
  • 1/2 teaspoon dried Italian herbs
  • Salt to taste
  • Pepper to taste
  • Optional: Red pepper flakes for a little kick!
  • Optional: Fresh parsley, for garnish

Equipment

  • large pot
  • colander
  • large skillet
  • Measuring cups
  • Measuring spoons
  • wooden spoon or spatula
  • knife
  • cutting board

Method
 

  1. Bring a large pot of salted water to a boil.
  2. Add the pasta and cook according to package directions until al dente.
  3. Reserve about 1 cup of pasta water before draining.
  4. Drain the pasta and set aside.
  5. While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
  6. Add the chopped onion and cook until softened, about 5 minutes.
  7. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn it!
  8. Add the broccoli florets to the skillet and cook until they are tender-crisp, about 5-7 minutes. You might need to add a splash of water to the pan and cover it to help the broccoli steam.
  9. Pour the chicken broth into the skillet with the broccoli and bring to a simmer.
  10. Let it simmer for a few minutes to reduce slightly, which will help thicken the sauce.
  11. Stir in the heavy cream, Parmesan cheese, lemon juice, and Italian herbs.
  12. Season with salt and pepper to taste. If you like a little heat, add a pinch of red pepper flakes.
  13. Let the sauce simmer for another 2-3 minutes, stirring occasionally, until it's slightly thickened and creamy.
  14. Add the shredded rotisserie chicken to the skillet with the sauce and broccoli. Stir to combine and heat through.
  15. Add the cooked pasta to the skillet and toss to coat everything evenly in the sauce.
  16. If the sauce is too thick, add a little of the reserved pasta water until you reach your desired consistency.
  17. Serve the Rotisserie Chicken Broccoli Pasta immediately, garnished with extra grated Parmesan cheese and a sprinkle of fresh parsley, if desired.

Notes

Don't overcook the pasta; al dente is best. Fresh broccoli is preferred over frozen. The lemon juice adds a brightness to the sauce. Taste and adjust seasonings to your liking. Remove the skin from the rotisserie chicken for a healthier option. Feel free to add other vegetables like bell peppers, zucchini, or spinach. For a cheesier pasta, stir in shredded cheddar or mozzarella. Add hot sauce or cayenne pepper for a spicy kick. Leftovers taste great and can be stored in the refrigerator for up to 3 days. For variations, try Creamy Tomato, Pesto, Garlic Butter, Spicy, or Cheesy Rotisserie Chicken Pasta.