Rotisserie Chicken Broccoli Pasta
This Rotisserie Chicken Broccoli Pasta is a comforting and easy-to-make dish perfect for weeknight dinners. It features tender rotisserie chicken, perfectly cooked broccoli, and a creamy, cheesy sauce tossed with your favorite pasta shape.
Equipment
- Large pot
- Colander
- Large skillet or Dutch oven
- Whisk
- Measuring cups and spoons
- Knife
- Cutting board
Ingredients
- 1 pound pasta penne, rotini, or farfalle
- 4 cups broccoli florets, fresh or frozen
- 4 tablespoons butter
- 4 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 3 cups milk whole or 2%
- 1 cup chicken broth
- ½ cup grated Parmesan cheese, plus more for serving
- ¼ cup grated Romano cheese
- ¼ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- Pinch of nutmeg optional
- 2 cups cooked rotisserie chicken, shredded or cubed
- Fresh parsley, chopped optional garnish
- Red pepper flakes optional garnish
Instructions
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to package directions.
- During the last 3 minutes of cooking time, add the broccoli florets to the pot.
- Drain the pasta and broccoli well and set aside.
- In a large skillet or Dutch oven, melt the butter over medium heat.
- Add the minced garlic and cook for about 1 minute, or until fragrant. Be careful not to burn the garlic!
- Whisk in the flour and cook for 1-2 minutes, stirring constantly.
- Slowly whisk in the milk and chicken broth, making sure to break up any lumps of flour.
- Bring the mixture to a simmer, stirring occasionally, until it starts to thicken. This should take about 5-7 minutes.
- Reduce the heat to low and stir in the Parmesan cheese, Romano cheese, salt, pepper, and nutmeg (if using).
- Continue stirring until the cheese is melted and the sauce is smooth and creamy.
- Add the cooked pasta and broccoli to the creamy sauce. Toss to coat everything evenly.
- Stir in the shredded rotisserie chicken.
- Heat through for a few minutes, until everything is warmed through.
- Serve immediately. Garnish with fresh parsley, red pepper flakes, and extra Parmesan cheese, if desired.
Notes
For a thicker sauce, simmer longer. For a thinner sauce, add more milk or chicken broth. If the broccoli is mushy, ensure it is not overcooked. Consider adding spinach, peas, or asparagus for extra vegetables. You can also use shrimp, sausage, or chickpeas instead of chicken. Store leftovers in an airtight container in the refrigerator for up to 3 days.