Rotisserie Chicken Broccoli Pasta (Print)
Juicy rotisserie chicken and fresh broccoli tossed in a creamy garlic parmesan sauce with penne pasta.
# What You 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.
07 - Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley and extra Parmesan.
# Expert Tips:
01 -
- It turns a store bought shortcut into something that tastes like you spent hours in the kitchen
- The creamy garlic sauce coats every single piece of pasta and broccoli evenly
02 -
- The sauce will seem too thick at first but thins out when you add the pasta and broccoli, so do not be tempted to add extra milk
- Rotisserie chickens vary in saltiness, so taste your sauce before adding the full amount of salt
03 -
- Reserve a half cup of pasta water before draining in case you need to thin the sauce later
- Use room temperature milk to prevent the sauce from breaking or getting lumpy