Rotisserie Chicken Broccoli Pasta (Printable Version)

Comforting pasta with rotisserie chicken, broccoli, and creamy garlic sauce ready in 35 minutes.

# Ingredient List:

→ Pasta

01 - 12 oz penne or rotini pasta

→ Chicken

02 - 2 cups rotisserie chicken, shredded (skin and bones removed)

→ Vegetables

03 - 3 cups broccoli florets
04 - 2 cloves garlic, minced

→ Sauce

05 - 2 tbsp unsalted butter
06 - 2 tbsp all-purpose flour
07 - 1 1/2 cups whole milk
08 - 1/2 cup grated Parmesan cheese
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
11 - Pinch of crushed red pepper flakes (optional)

→ Garnish

12 - 2 tbsp fresh parsley, chopped
13 - Extra Parmesan cheese, for serving

# Step-by-Step Instructions:

01 - Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions, adding the broccoli florets to the pot for the last 3 minutes of cooking. Drain and set aside.
02 - In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1 minute until fragrant.
03 - Sprinkle the flour over the butter and garlic, whisking constantly for 1 minute to make a roux.
04 - Gradually whisk in the milk. Continue to cook, stirring frequently, until the sauce thickens, about 3–4 minutes.
05 - Stir in the Parmesan, salt, black pepper, and red pepper flakes (if using). Cook for another minute until the cheese is melted and the sauce is smooth.
06 - Add the shredded chicken, drained pasta, and broccoli to the skillet. Toss everything together until well coated and heated through, about 2–3 minutes.
07 - Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley and extra Parmesan.

# Tips from hearthlykitchen:

01 -
  • Ready in 35 minutes using store-bought rotisserie chicken as your secret weapon
  • The broccoli gets perfectly tender in the same pot as the pasta, meaning less cleanup
  • This creamy garlic sauce transforms ordinary ingredients into something that tastes like it came from a restaurant
02 -
  • Don't skip whisking your roux constantly, or you will end up with lumpy flour pockets instead of smooth sauce
  • Add pasta water a tablespoon at a time if your sauce gets too thick
  • The sauce continues thickening as it stands off the heat, so serve it right away for the creamiest results
03 -
  • Buy an extra rotisserie chicken and shred the rest for tomorrow's tacos or sandwiches
  • Grate your own Parmesan instead of buying pre-grated for better melting and flavor

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