Rotisserie Chicken Broccoli Pasta: Easy, Creamy & Delicious

Scale

2 cups rotisserie chicken, shredded

3 cups broccoli florets (fresh or frozen)

12 oz pasta (penne or fusilli)

3 garlic cloves, minced

1 cup heavy cream

¾ cup grated parmesan cheese

Salt and pepper, to taste

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1. Cook pasta in salted water until al dente. Add broccoli during last 2 minutes of boiling.

2. Drain pasta and broccoli, reserving ½ cup pasta water.

3. In the same pot, sauté garlic in olive oil for 1 minute.

4. Add shredded chicken, pasta, broccoli, and cream to the pot.

5. Stir in parmesan and add pasta water as needed to thin the sauce.

6. Season with salt and pepper to taste.

7. Simmer until everything is heated through and creamy.

Use any short pasta shape you like such as rotini or bowtie.

Add red pepper flakes for a little heat.

Pecorino or cream cheese can be used for a different flavor profile.