Simple Rotisserie Chicken Broccoli Pasta for Weeknights (Print Version)

Make weeknights a breeze with this Easy Rotisserie Chicken Broccoli Pasta. It's quick, satisfying, and uses up that leftover chicken!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Comfort Food

# Ingredients:

→ Pasta & Produce

01 - 1 lb short pasta (penne, rotini, or shells)
02 - 4 cups broccoli florets (from 1 large head)

→ Sauce Essentials

03 - 2 cups shredded rotisserie chicken
04 - 1 cup heavy cream
05 - 1/2 cup chicken broth
06 - 2 tbsp olive oil

→ Flavor Boosters

07 - 4 cloves garlic, minced (or more, I won't tell!)
08 - 1/2 tsp red pepper flakes (optional, for a little kick)
09 - Salt, to taste
10 - Black pepper, to taste

→ Finishing Touches

11 - 1/2 cup grated Parmesan cheese, plus more for serving
12 - Fresh parsley or chives, chopped (optional, for garnish)

# Instructions:

01 - First things first, get that rotisserie chicken shredded. I usually do this by hand – it’s a bit messy, but satisfying! Break your broccoli into small florets, about bite-sized. This is where I always try to make them uniform so they cook evenly, but sometimes I get a few rogue big pieces, oops! Set these aside. Get your pasta water boiling with a good pinch of salt; it should taste like the sea, they say.
02 - Once your water is roaring, toss in your pasta. Cook it according to package directions until it’s al dente – that's "to the tooth," meaning it still has a little bite. I always set a timer, but I still check it a minute or two before it's "done." In the last 3-4 minutes of the pasta cooking, add the broccoli florets to the same pot. This steams them perfectly crisp-tender. Drain everything, but remember to save about a cup of that starchy pasta water!
03 - While the pasta is cooking, grab a large skillet or a Dutch oven. Drizzle in your olive oil over medium heat. Add the minced garlic and red pepper flakes (if you’re using them). Sauté for just about a minute until fragrant. Oh, the smell! This is the best part, honestly. Don't let the garlic brown, or it'll taste bitter – I’ve made that mistake more times than I care to admit!
04 - Pour in the heavy cream and chicken broth. Bring it to a gentle simmer, letting it thicken slightly for about 2-3 minutes. This sauce is going to coat everything beautifully. If it feels too thick, you can always add a splash of that reserved pasta water to get it to your desired consistency. This dish needs that creamy embrace!
05 - Add your shredded rotisserie chicken, the drained pasta, and the cooked broccoli to the skillet with the sauce. Toss it all together gently, making sure every piece is coated in that luscious, creamy goodness. This is where I sometimes get a little messy, pasta flying everywhere – but it’s all part of the fun, right? Stir in about half of your freshly grated Parmesan cheese.
06 - Taste and adjust seasonings, adding salt and black pepper as needed. Sometimes I add another splash of pasta water here if it seems a bit dry. Serve immediately, topped with the remaining Parmesan cheese. This dish looks so inviting and smells even better. It’s warm, comforting, and just what you need after a long day. Enjoy every single bite!

# Notes:

01 - Don't overcook the broccoli; it gets mushy and loses its vibrant color.
02 - Always reserve pasta water! It's liquid gold for adjusting sauce consistency.
03 - Freshly grated Parmesan is non-negotiable for the best flavor and melt.
04 - Serve with warm crusty bread to soak up all that yummy sauce!

# Tools You'll Need:

01 - Large pot
02 - large skillet or Dutch oven
03 - colander
04 - sharp knife
05 - cutting board

# Nutrition Facts (Per Serving):

Calories: 650 kcal
Total Fat: 35g
Total Carbohydrate: 50g
Protein: 30g

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