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Creamy Rotisserie Chicken Broccoli Pasta – A Cozy 30-Minute Dinner

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Creamy Rotisserie Chicken Broccoli Pasta combines tender shredded chicken, fresh broccoli, and short pasta in a rich, garlic-Parmesan cream sauce — ready in just 30 minutes for a comforting weeknight meal.

Ingredients

Scale

  • 2 cups shredded rotisserie chicken

  • 12 oz pasta (penne, rotini, or shells)

  • 2 cups broccoli florets

  • 2 tbsp butter

  • 1 small onion, diced

  • 3–4 garlic cloves, minced

  • 1½ cups heavy cream

  • ¾ cup freshly grated Parmesan cheese

  • Salt and pepper to taste

  • 1 tsp Italian seasoning

  • Optional: red pepper flakes, parsley for garnish

Instructions

  • Cook pasta in salted water; add broccoli in last 2 minutes. Drain and set aside, reserving ½ cup pasta water.

  • In a skillet, melt butter and sauté onion until soft. Add garlic and cook until fragrant.

  • Pour in cream, simmer 3–5 minutes until slightly thickened.

  • Stir in shredded chicken and Parmesan until melted and smooth. Season with salt, pepper, and Italian herbs.

  • Add pasta and broccoli, toss to coat. Use reserved pasta water if needed to loosen sauce.

  • Serve hot, garnished with more cheese or parsley.

Notes

  • Use gluten-free pasta for a GF version.

  • Add spinach or mushrooms for extra veggies.

  • Store in fridge for up to 3 days; reheat with a splash of cream or milk.

Find it online: https://nosweatrecipes.com/creamy-rotisserie-chicken-broccoli-pasta-a-cozy-30-minute-dinner/