Rotisserie Chicken Broccoli Pasta (Printer-friendly)

Creamy garlic pasta with tender rotisserie chicken and fresh broccoli florets, ready in 35 minutes.

# 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

→ 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 -
  • Its faster than ordering takeout and tastes infinitely better
  • The creamy garlic sauce clings to every bite like a warm hug
  • Leftovers reheat beautifully for tomorrow lunch
02 -
  • Dont let your garlic burn or it will turn bitter and ruin the entire sauce foundation
  • Whisk the roux constantly, otherwise you will end up with lumpy flour pockets that never dissolve
  • The sauce will continue thickening off the heat, so remove it slightly earlier than you think
03 -
  • Grate your own Parmesan instead of buying pre-grated for better melting and flavor
  • Reserve a half cup of pasta water before draining in case you need to thin the sauce later
  • Let the chicken come to room temperature before adding so it does not cool down the whole dish

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