Protein Power Rotisserie Chicken and Broccoli Pasta
This quick and easy weeknight dinner transforms a store-bought rotisserie chicken into a gourmet meal in under 30 minutes. Tender pasta, crisp broccoli, and shredded chicken are tossed in a luscious, creamy garlic Parmesan sauce for an ultimate comfort food experience that's packed with protein and flavor.
Equipment
- Large pot
- Colander
- Large skillet or Dutch oven
- Whisk
- Measuring cups and spoons
- Knife
- Cutting board
- Cheese grater
- Steamer basket or microwave-safe bowl
Ingredients
- 12 ounces short pasta e.g., penne, rotini, or cavatappi
- 3 cups shredded rotisserie chicken
- 4-5 cups fresh broccoli florets, cut into bite-sized pieces
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese, plus more for serving
- ½ cup reserved pasta water
- Salt and black pepper, to taste
Instructions
- Bring a large pot of heavily salted water to a boil. Add pasta and cook according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta and set aside. While the pasta cooks, shred the chicken, mince the garlic, and grate the Parmesan.
- Steam the broccoli until tender-crisp. You can use a steamer basket over simmering water for 3-4 minutes, or place florets in a microwave-safe bowl with 2-3 tablespoons of water, cover, and microwave on high for 2-3 minutes. Set aside.
- In a large skillet or Dutch oven, melt the butter over medium heat. Add the minced garlic and cook for 30-60 seconds until fragrant, being careful not to burn it. Whisk in the flour and cook for 1 minute, stirring constantly, to form a roux.
- Slowly whisk in the chicken broth until smooth, then whisk in the heavy cream. Bring the sauce to a gentle simmer and cook for 2-3 minutes until it thickens slightly. Remove from heat and stir in the grated Parmesan cheese until fully melted and the sauce is velvety. Season with salt and pepper.
- Add the drained pasta, shredded chicken, and steamed broccoli to the skillet with the sauce. Toss gently to coat everything evenly. If the sauce is too thick, stir in the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency. Serve immediately, topped with extra Parmesan cheese and fresh black pepper.
Notes
Tips for Success:
- Salt your pasta water generously; it should taste like the sea. This is the only opportunity to season the pasta itself.
- To avoid a grainy sauce, do not let the cream sauce come to a rapid boil after adding the dairy and cheese.
- Use freshly grated Parmesan cheese. Pre-shredded cheese contains anti-caking agents that can prevent the sauce from becoming smooth. Variations & Additions:
- Protein: Any cooked chicken can be used in place of rotisserie chicken.
- Vegetables: Swap broccoli for 4 cups of fresh spinach (stirred in at the end), steamed asparagus, or frozen peas.
- Lighter Sauce: Substitute heavy cream with half-and-half or evaporated milk for a less rich, but still delicious, sauce.
- Flavor Boosts: Stir in a squeeze of fresh lemon juice at the end to brighten the flavors, add a pinch of red pepper flakes with the garlic for subtle heat, or mix in chopped sun-dried tomatoes for a sweet and tangy element.
- Topping: For a crunchy texture, top the finished dish with toasted panko breadcrumbs. Serving Suggestions:
- This dish pairs perfectly with a crisp green salad with a light vinaigrette or warm, crusty garlic bread for sopping up the sauce.
- For a wine pairing, a crisp white wine like Sauvignon Blanc or Pinot Grigio complements the creamy sauce beautifully.
- Salt your pasta water generously; it should taste like the sea. This is the only opportunity to season the pasta itself.
- To avoid a grainy sauce, do not let the cream sauce come to a rapid boil after adding the dairy and cheese.
- Use freshly grated Parmesan cheese. Pre-shredded cheese contains anti-caking agents that can prevent the sauce from becoming smooth. Variations & Additions:
- Protein: Any cooked chicken can be used in place of rotisserie chicken.
- Vegetables: Swap broccoli for 4 cups of fresh spinach (stirred in at the end), steamed asparagus, or frozen peas.
- Lighter Sauce: Substitute heavy cream with half-and-half or evaporated milk for a less rich, but still delicious, sauce.
- Flavor Boosts: Stir in a squeeze of fresh lemon juice at the end to brighten the flavors, add a pinch of red pepper flakes with the garlic for subtle heat, or mix in chopped sun-dried tomatoes for a sweet and tangy element.
- Topping: For a crunchy texture, top the finished dish with toasted panko breadcrumbs. Serving Suggestions:
- This dish pairs perfectly with a crisp green salad with a light vinaigrette or warm, crusty garlic bread for sopping up the sauce.
- For a wine pairing, a crisp white wine like Sauvignon Blanc or Pinot Grigio complements the creamy sauce beautifully.