Rotisserie Chicken Broccoli Pasta
This Rotisserie Chicken Broccoli Pasta is a creamy, comforting, and flavorful meal ready in minutes. Tender pasta is coated in a cheesy sauce with broccoli and shredded rotisserie chicken, making it a perfect weeknight dinner.
Equipment
- Large pot
- Steamer basket or microwave-safe bowl
- Large skillet or pot
- Whisk
- Colander
- Measuring cups and spoons
- Knife
- Cutting board
Ingredients
- 1 pound pasta penne, rotini, or your favorite shape
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 3 cups milk
- ½ cup chicken broth
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Pinch of red pepper flakes optional
- 1 rotisserie chicken, shredded about 3 cups
- 1 head of broccoli, cut into florets
- Fresh parsley, chopped optional garnish
- Extra Parmesan cheese optional garnish
Instructions
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- Drain the pasta and set aside.
- While the pasta is cooking, steam the broccoli florets until they are tender-crisp, about 5-7 minutes. You can use a steamer basket or microwave them with a little water. Set aside.
- In a large skillet or pot, heat the olive oil over medium heat.
- Add the minced garlic and cook for about 30 seconds, until fragrant. Be careful not to burn it!
- Whisk in the flour and cook for 1-2 minutes, stirring constantly. This creates a roux, which will thicken the sauce. It should look like a paste.
- Slowly whisk in the milk and chicken broth, making sure to break up any lumps. Continue whisking until the sauce is smooth.
- Bring the sauce to a simmer and cook for 5-7 minutes, or until it has thickened to your desired consistency. Stir frequently to prevent sticking.
- Remove the pot from the heat and stir in the cheddar cheese and Parmesan cheese until melted and smooth. Season with salt, pepper, and red pepper flakes (if using).
- Add the cooked pasta, steamed broccoli, and shredded rotisserie chicken to the sauce. Toss gently to combine.
- If the pasta seems too dry, add a little of the reserved pasta water until it reaches your desired consistency.
- Serve immediately, garnished with fresh parsley and extra Parmesan cheese, if desired.
Notes
Don't overcook the broccoli; steam until tender-crisp. Experiment with different cheeses like Monterey Jack or Gruyere. Add a pinch more red pepper flakes or hot sauce for extra heat. Include other vegetables like bell peppers, mushrooms, or spinach. Don't skip reserving the pasta water. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding milk or broth if needed.