Creamy Rotisserie Chicken Broccoli Pasta: Quick Dinner (Print Version)
Creamy rotisserie chicken broccoli pasta is a fast, flavorful weeknight meal. Ready in under 30 minutes, this easy recipe uses pre-cooked chicken for convenience.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 25 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
# Ingredients:
→ The Pasta & Protein Powerhouse
01 -
12 oz penne pasta
02 -
3 cups shredded rotisserie chicken, skin removed
→ Rich & Creamy Sauce Base
03 -
2 tbsp unsalted butter
04 -
2 tbsp all-purpose flour
05 -
2 cups whole milk
06 -
4 oz cream cheese, softened
07 -
1/2 cup grated Parmesan cheese
08 -
1/2 cup low-sodium chicken broth
→ Aromatic Veggies & Seasonings
09 -
4 cups broccoli florets
10 -
3 cloves garlic, minced
11 -
1/2 small yellow onion, diced
12 -
1/4 tsp red pepper flakes (optional)
13 -
Salt and black pepper to taste
14 -
2 tbsp fresh parsley, chopped, for garnish
# Instructions:
01 -
Boil a large pot of salted water. Add 12 oz penne pasta and cook according to package directions. During the last 3-4 minutes, add 4 cups broccoli florets to the boiling water. Drain well and set aside. This ensures perfectly cooked components for your Creamy Rotisserie Chicken Broccoli Pasta: Weeknight Winner.
02 -
In a large skillet or Dutch oven, melt 2 tbsp unsalted butter over medium heat. Add 1/2 small yellow onion, diced, and cook for 3-4 minutes until softened. Stir in 3 cloves garlic, minced, and 1/4 tsp red pepper flakes (optional), cooking for another minute until fragrant.
03 -
Sprinkle 2 tbsp all-purpose flour into the skillet with the aromatics, stirring constantly for 1 minute to create a roux. Gradually whisk in 2 cups whole milk and 1/2 cup low-sodium chicken broth, ensuring no lumps. Bring to a gentle simmer, stirring until the sauce begins to thicken.
04 -
Reduce heat to low. Add 4 oz cream cheese, softened, and 1/2 cup grated Parmesan cheese to the sauce. Whisk continuously until both cheeses are fully melted and the sauce is smooth and creamy. Season generously with salt and black pepper to taste. This forms the heart of your Creamy Rotisserie Chicken Broccoli Pasta: Weeknight Winner.
05 -
Add the drained penne pasta and broccoli florets, along with 3 cups shredded rotisserie chicken, skin removed, to the creamy sauce. Toss gently to coat all ingredients evenly. Heat through for 2-3 minutes, ensuring everything is warm and well-combined.
06 -
Taste and adjust seasonings as needed. Divide the Creamy Rotisserie Chicken Broccoli Pasta: Weeknight Winner among four plates. Garnish each serving with 2 tbsp fresh parsley, chopped, for a burst of freshness. Serve immediately and enjoy this quick, satisfying meal.
# Notes:
01 -
For a lighter sauce, you can use 2% milk instead of whole milk, though it may be slightly less rich.
02 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or broth to restore creaminess.
03 -
Don't overcook the broccoli! Adding it during the last few minutes of pasta cooking keeps it vibrant green and slightly crisp, adding great texture.
04 -
A simple side salad with a vinaigrette dressing would complement this rich pasta dish beautifully.
# Tools You'll Need:
01 -
Large pot
02 -
Large skillet
03 -
Measuring cups
04 -
Measuring spoons
05 -
Cutting board
06 -
Chef's knife
07 -
Whisk
# Nutrition Facts (Per Serving):
Calories: 797 kcal
Total Fat: 31 g
Total Carbohydrate: 79 g
Protein: 47 g