Homestyle Rotisserie Chicken Broccoli Pasta (Print Version)

Homestyle Rotisserie Chicken Broccoli Pasta is your new favorite quick dinner. Creamy, cheesy, and packed with flavor, it's perfect for busy weeknights.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4-6 Servings
Difficulty: Beginner
Cuisine: American Comfort
Dietary: Contains Dairy, Gluten

# Ingredients:

→ Main Ingredients

01 - 1 (2 lb) rotisserie chicken, shredded, skin removed
02 - 12 oz penne pasta (or other short pasta)
03 - 4 cups broccoli florets (from 1 large head)
04 - 1.5 cups heavy cream
05 - 1 cup chicken broth
06 - 1 cup freshly grated Parmesan cheese, plus more for serving

→ Flavor Boosters

07 - 4 cloves garlic, minced (or more, if you're like me!)
08 - 1 small yellow onion, finely chopped
09 - 2 tbsp olive oil
10 - 1/2 tsp red pepper flakes (optional)

→ Seasonings & Spices

11 - 1 tsp kosher salt (or to taste)
12 - 1/2 tsp black pepper, freshly ground (or to taste)

→ Garnish & Toppings

13 - 1/4 cup fresh parsley, chopped

# Instructions:

01 - First things first, get your pasta water boiling! Don't forget to salt it generously; this is where the pasta gets its first layer of flavor, and honestly, I always forget to salt the water sometimes, then kick myself later. While that's heating up, shred your rotisserie chicken and chop your broccoli into bite-sized florets. It's all about that prep, making dinner feel less chaotic, even if your counter is a mess like mine usually is.
02 - In a large skillet or Dutch oven, heat a good splash of olive oil over medium heat. Toss in your chopped onion and cook until it's softened and translucent, about 3-5 minutes. Then, add your minced garlic and red pepper flakes (if using) and cook for another minute until fragrant. Oh, that smell! This is where the magic starts, building those beautiful flavor layers. Don't let the garlic burn; I've done that, and it's a bitter, sad mistake.
03 - Now, add the broccoli florets to the skillet. Give them a good stir, then pour in the chicken broth. Bring it to a simmer, then cover and let the broccoli steam for about 5-7 minutes, until it's tender-crisp. You want it bright green, not dull and mushy! This step always smells so fresh and vibrant, and I love seeing the broccoli turn that perfect shade of green. If your pasta is done, drain it now, but remember to reserve about a cup of that starchy pasta water!
04 - Once the broccoli is tender, uncover the skillet and pour in the heavy cream. Stir everything together, letting it come to a gentle simmer. Add about half of your freshly grated Parmesan cheese, stirring until it's melted and the sauce starts to thicken slightly. Season with salt and black pepper to taste. This is where the Rotisserie Chicken Broccoli Pasta truly becomes comforting and rich, a real hug in a bowl!
05 - Now, toss in your shredded rotisserie chicken and the cooked pasta. Give everything a really good stir, making sure every piece of pasta and chicken is coated in that dreamy, creamy sauce. If the sauce seems a little too thick, add a splash of that reserved pasta water, a tablespoon at a time, until it reaches your desired consistency. This is my favorite part, watching it all come together. Sometimes a piece of chicken falls out, but hey, that's just kitchen chaos!
06 - Remove the skillet from the heat. Stir in the remaining Parmesan cheese and a handful of fresh chopped parsley. Give it one last taste test – does it need more salt? More pepper? I always taste it right here. Ladle generous portions into bowls, maybe with an extra sprinkle of Parmesan and parsley. It should look vibrant, smell incredible, and taste absolutely divine. Enjoy your Homestyle Rotisserie Chicken Broccoli Pasta!

# Notes:

01 - Always reserve some pasta water. It's liquid gold for thinning sauces!
02 - Store leftovers in an airtight container for up to 3 days. Reheat gently, adding a splash of milk or broth.
03 - No broccoli? Spinach or asparagus works too, just adjust cooking time.
04 - A side of crusty bread for soaking up that amazing sauce is a must.

# Equipment Needed:

01 - Large skillet or Dutch oven
02 - large pot for pasta
03 - cutting board
04 - sharp knife

# Nutrition (Per Serving):

Calories: 600
Total Fat: 35g
Total Carbohydrate: 45g
Protein: 30g

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