Creamy Rotisserie Chicken Broccoli Pasta
Creamy rotisserie chicken broccoli pasta is a comforting, easy-to-make dish perfect for busy weeknight dinners, delivering a delicious blend of flavors in every forkful.
Ingredients
Pasta and Vegetables
- 2 cups uncooked pasta Fettuccine or penne works best.
- 1 cup fresh broccoli florets Frozen broccoli can also be used.
- 1 medium onion Diced.
- 1 clove garlic Minced.
Sauce and Chicken
- 2 cups shredded rotisserie chicken Leftover chicken works great.
- 1 cup heavy cream A good quality cream is key to richness.
- 1 cup shredded mozzarella cheese Alternatively, sharp cheddar cheese can be used.
- 1/2 cup grated parmesan cheese For topping and additional flavor.
- 1 tablespoon olive oil For sautéing.
- 1 teaspoon Italian seasoning Add to enhance the flavor.
- Salt and pepper to taste Season generously.
Instructions
Cooking Pasta
- Bring a large pot of salted water to a boil. Cook the pasta for about eight to ten minutes or until al dente. Drain and set aside.
Making the Sauce
- In a large skillet over medium heat, warm the olive oil for one minute. Add the diced onion and minced garlic, stirring for two to three minutes until they are softened and fragrant.
- Stir in the broccoli florets and cook for another three to four minutes until vibrant and tender.
- Add the shredded rotisserie chicken to the skillet, mixing well with the vegetables for about two minutes to warm through.
- Pour in the heavy cream and stir to combine, letting the mixture come to a gentle simmer for two to three minutes.
- Gradually add the shredded mozzarella and sprinkle in the Italian seasoning. Stir until the cheeses melt and form a creamy sauce.
- Fold in the cooked pasta, ensuring each piece is coated with the sauce. Cook for an additional two minutes to incorporate.
- Sprinkle the grated parmesan over the top and allow it to melt for one to two minutes.
- Season generously with salt and pepper to taste.
- Serve immediately, garnishing with additional cheese or fresh herbs if desired.
Notes
For a lighter version, substitute half of the heavy cream with chicken broth. Roasting the broccoli beforehand can also add more flavor. Store leftovers in an airtight container in the fridge for up to three days.