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Rotisserie Chicken and Broccoli Pasta

Quick weeknight pasta with rotisserie chicken, broccoli, garlic, lemon, and Parmesan in a light, fresh sauce.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups rotisserie chicken shredded or cubed
  • 12 oz pasta penne, rotini, or bow tie
  • 3 cups broccoli florets
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 1/2 cup chicken broth or pasta water
  • 1/4 cup freshly grated Parmesan cheese
  • 1/2 teaspoon red pepper flakes optional
  • salt and black pepper to taste
  • fresh lemon juice from half a lemon

Equipment

  • Large pot for pasta
  • colander
  • Wooden spoon or tongs
  • Measuring cups

Method
 

  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions.
  2. During the last 3 minutes of pasta cooking time, add broccoli florets directly into the boiling water with the pasta. Reserve 1/2 cup pasta water before draining. Drain pasta and broccoli thoroughly.
  3. In the same pot (or a large skillet), heat olive oil over medium heat. Add minced garlic and red pepper flakes; sauté for 1 minute until fragrant but not browned.
  4. Add shredded rotisserie chicken, cooked pasta, and broccoli to the pot.
  5. Pour in chicken broth (or reserved pasta water) and lemon juice. Toss everything together over low heat for 2 minutes until chicken is heated through and sauce coats the pasta.
  6. Remove from heat and stir in Parmesan cheese. Season generously with salt and black pepper.
  7. Serve hot with extra Parmesan if desired.

Notes

Storage: Store in an airtight container for up to 3 days. When reheating, add a splash of water or broth to prevent pasta from drying out.
Substitutions: Use whole wheat or chickpea pasta for extra fiber and protein. Swap broccoli for asparagus or snap peas.
Creamy Version: Add 1/4 cup heavy cream along with the broth for a richer sauce.
Vegetable Options: Frozen vegetables work well—add directly from frozen during the last 4 minutes of pasta cooking.
Pro Tip: Don't skip the lemon juice! The acidity brightens the entire dish and balances the richness of the chicken and olive oil.
Reserve Pasta Water: The starchy pasta water creates a better sauce than plain broth because it helps everything cling together naturally.