Rotisserie Chicken Broccoli Pasta (Printable)
Creamy garlic pasta with shredded rotisserie chicken and tender broccoli florets in a savory Parmesan sauce.
# What You’ll Need:
→ Pasta
01 - 12 oz penne or rotini pasta
→ Chicken
02 - 2 cups shredded rotisserie chicken (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 crushed red pepper flakes
→ Garnish
12 - 2 tbsp fresh parsley, chopped
13 - Extra Parmesan cheese
# How to Prepare:
01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions, adding broccoli florets during the last 3 minutes. Drain and set aside.
02 - Melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
03 - Sprinkle flour over butter and garlic, whisking constantly for 1 minute to form a smooth roux.
04 - Gradually whisk in milk. Continue cooking and stirring frequently for 3–4 minutes until sauce thickens.
05 - Stir in Parmesan, salt, black pepper, and red pepper flakes. Cook for 1 minute until cheese melts and sauce becomes smooth.
06 - Add shredded chicken, drained pasta, and broccoli to skillet. Toss until well coated and heated through for 2–3 minutes. Adjust seasoning if needed. Serve hot, garnished with fresh parsley and extra Parmesan.
# Expert Advice:
01 -
- Its faster than waiting for delivery and tastes infinitely better than anything that shows up in cardboard boxes
- The creamy garlic sauce somehow manages to feel fancy while being made with pantry staples you already have
02 -
- Reserve about half a cup of pasta water before draining because sometimes the sauce needs that extra starch to loosen up
- Rotisserie chickens vary wildly in saltiness so taste your sauce before adding more salt
03 -
- Grate your own Parmesan instead of buying pre-grated because the anti-caking agents prevent smooth melting
- Warm your milk slightly before adding it to the roux so it incorporates faster and prevents lumps