Ingredients
- 2 cups cooked rotisserie chicken, shredded or chopped
- 12 oz pasta (penne, rotini, or fusilli)
- 3 cups fresh or frozen broccoli florets
- 1 tbsp olive oil or butter
- 2 cloves garlic, minced
- 1 cup heavy cream or half-and-half
- 1/2 cup chicken broth
- 3/4 cup grated Parmesan cheese
- Salt and black pepper, to taste
- Optional: 1/4 tsp red pepper flakes
- Optional: 1 tsp lemon zest
- Optional: 1/2 cup shredded mozzarella or cheddar cheese
Instructions
- Cook the pasta in a large pot of salted boiling water according to package directions. Add broccoli to the pot 2–3 minutes before pasta is done. Drain and set aside.
- In the same pot or a large skillet, heat olive oil or butter over medium heat. Sauté the garlic for about 1 minute until fragrant.
- Add chicken broth and cream to the pan, stirring to combine. Bring to a simmer and cook for 3–5 minutes to slightly reduce.
- Stir in Parmesan cheese, and season with salt and pepper.
- Add the cooked chicken, pasta, and broccoli to the sauce. Toss everything together until evenly coated and heated through.
- Taste and adjust seasoning. Serve warm with extra Parmesan, red pepper flakes, or shredded cheese if desired.
Notes
- Use frozen broccoli directly—no need to thaw first.
- Short pasta like penne or rotini holds the sauce well, but any pasta works.
- To make it lighter, use milk and a bit of flour to thicken the sauce.
- For a cheesy twist, stir in mozzarella or cheddar, or bake with cheese on top.
- This meal is great for meal prep and reheats well with a splash of milk or broth.
Nutrition
- Serving Size: 1 serving
- Calories: 530
- Sugar: 3g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg