Description

This Creamy Rotisserie Chicken Broccoli Pasta is rich, comforting, and incredibly easy! Tender chicken, al dente pasta, and fresh broccoli are tossed in a garlicky Parmesan cream sauce — a delicious dinner ready in just 30 minutes.

Ingredients

**For the Pasta**

12 oz penne or fettuccine pasta

3 cups fresh broccoli florets

Salt for boiling water

**For the Creamy Sauce**

2 tbsp butter

3 cloves garlic, minced

1 cup heavy cream (or half-and-half)

¾ cup chicken broth

1 cup grated Parmesan cheese

1 tsp Italian seasoning

½ tsp garlic powder

¼ tsp crushed red pepper flakes (optional)

Salt & pepper to taste

**For the Chicken**

2 cups rotisserie chicken, shredded

1 tbsp olive oil (optional for reheating)

**Optional Garnish**

Extra Parmesan cheese

Chopped parsley

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Instructions

1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente.

2. Add broccoli to the boiling pasta water during the last 2–3 minutes of cooking. Drain and set aside.

3. In a large skillet over medium heat, melt butter. Add minced garlic and sauté 1 minute until fragrant.

4. Stir in chicken broth and heavy cream. Bring to a gentle simmer.

5. Add Parmesan cheese, Italian seasoning, garlic powder, red pepper flakes, salt, and pepper. Stir until sauce thickens (about 3–4 minutes).

6. Add shredded rotisserie chicken and cooked pasta with broccoli to the skillet. Toss until evenly coated.

7. Simmer for 2–3 minutes, letting the flavors blend and sauce cling to the pasta.

8. Serve warm, topped with extra Parmesan and parsley — creamy, cheesy perfection in every bite!

Notes

Use leftover or rotisserie chicken to save time.

Substitute broccoli with spinach, peas, or asparagus for variety.

Make it lighter by using milk and Greek yogurt instead of cream.

Leftovers reheat beautifully — add a splash of milk or broth to refresh the sauce.