Rotisserie Chicken Broccoli Pasta (Print version)
Creamy pasta with rotisserie chicken and broccoli in a garlic parmesan sauce
# What you'll need:
→ 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
# How to make it:
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. Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley and extra Parmesan.
# Expert suggestions:
01 -
- The rotisserie chicken shortcut means you skip the longest cooking step entirely
- That homemade cheese sauce comes together faster than calling for takeout
02 -
- The sauce continues thickening as it stands, so do not over-reduce it in the pan
- Adding the broccoli directly to the pasta water saves you a separate step and keeps everything synchronized
03 -
- A squeeze of fresh lemon juice right before serving brightens the rich sauce
- Leftovers reheat beautifully with a splash of milk to restore creaminess