Rotisserie Chicken Broccoli Pasta (Printable)
Creamy pasta with rotisserie chicken and broccoli in garlic parmesan sauce. Quick 35-minute meal.
# What You'll Need:
→ Pasta
01 - 12 oz penne or rotini pasta
→ Chicken
02 - 2 cups rotisserie chicken, shredded (skin and bones removed)
→ Vegetables
03 - 3 cups broccoli florets
04 - 2 cloves garlic, minced
→ Sauce
05 - 2 tbsp unsalted butter
06 - 2 tbsp all-purpose flour
07 - 1 1/2 cups whole milk
08 - 1/2 cup grated Parmesan cheese
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
11 - Pinch of crushed red pepper flakes (optional)
→ Garnish
12 - 2 tbsp fresh parsley, chopped
13 - Extra Parmesan cheese, for serving
# Directions:
01 - Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions, adding the broccoli florets to the pot for the last 3 minutes of cooking. Drain and set aside.
02 - In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1 minute until fragrant.
03 - Sprinkle the flour over the butter and garlic, whisking constantly for 1 minute to make a roux.
04 - Gradually whisk in the milk. Continue to cook, stirring frequently, until the sauce thickens, about 3–4 minutes.
05 - Stir in the Parmesan, salt, black pepper, and red pepper flakes (if using). Cook for another minute until the cheese is melted and the sauce is smooth.
06 - Add the shredded chicken, drained pasta, and broccoli to the skillet. Toss everything together until well coated and heated through, about 2–3 minutes.
07 - Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley and extra Parmesan.
# Expert Advice:
01 -
- That rotisserie chicken trick cuts your prep time literally in half
- The creamy garlic sauce somehow feels fancy enough for company but comes together in minutes
02 -
- That roux can clump up if you dump the milk in all at once, so go slow with your whisk
- The sauce keeps thickening as it stands off heat, so pull it slightly earlier than you think
03 -
- Buy an extra rotisserie chicken and shred the rest for meal prep throughout the week
- Grate your own Parmesan instead of buying pre-shredded for the smoothest sauce texture