Description
Quick High Protein Rotisserie Chicken Broccoli Pasta ready in 35 minutes! A hearty weeknight meal with tender chicken, fresh broccoli, and creamy sauce.
Ingredients
Scale
- Pasta & Protein Base:
- 12 oz (340g) short pasta (penne, rotini, or similar)
- 2 cups shredded cooked rotisserie chicken (about half of a medium chicken)
- 3 cups broccoli florets, fresh or lightly steamed
- Creamy Sauce Essentials:
- 2 tbsp unsalted butter
- 4 cloves garlic, minced (or more, if you’re like me!)
- 2 tbsp all-purpose flour
- 1 cup chicken broth (low sodium preferred)
- 1 cup heavy cream
- 4 oz (1/2 block) cream cheese, softened
- Flavor Boosters & Seasonings:
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper, or to taste
- Fresh Add-ins & Garnish:
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Prep Your Veggies & Chicken:: First things first, get that broccoli ready. I usually chop mine into bite-sized florets. Then, shred or dice your rotisserie chicken. Honestly, this step is where the “35-minute” magic truly begins; having everything prepped makes a world of difference. I always put on some music for this part; it makes the kitchen feel less like a chore and more like a little dance party. Don’t forget to mince that garlic – the smell alone gets me excited for dinner!
- Cook the Pasta & Broccoli:: Grab a big pot, fill it with water, and get it boiling. Don’t forget to salt the water generously – I always forget this part and then wonder why my pasta tastes bland! Once it’s boiling, add your pasta. With about 3-4 minutes left on the pasta’s cooking time, toss in the broccoli florets. This way, they cook just until tender-crisp, not mushy. Nobody likes mushy broccoli, right?
- Start the Creamy Sauce Base:: While the pasta’s doing its thing, melt the butter in a large skillet over medium heat. Once it’s shimmering, throw in that minced garlic. Sauté it for just about a minute until it smells amazing – but watch it! Garlic burns fast, and a bitter garlic sauce is just a sad, sad thing. I’ve definitely scorched garlic before, and had to start over. Phew!
- Whisk in the Roux & Liquids:: Sprinkle the flour over the garlic and butter. Whisk it constantly for about a minute; you’re making a roux, which thickens our sauce. Then, slowly whisk in the chicken broth, making sure there are no lumps. Next, pour in the heavy cream. Keep whisking until the sauce starts to thicken slightly. It should smell rich and comforting at this point, honestly, it’s heavenly.
- Melt in the Cheesy Goodness:: Reduce the heat to low. Now, add the softened cream cheese and about half of your grated Parmesan. Stir constantly until both cheeses are completely melted and the sauce is smooth and luxurious. This is where the sauce really comes alive, getting that incredible creamy texture. If it feels too thick, a splash more broth can save the day – I’ve been there!
- Combine & Serve Your High Protein Rotisserie Chicken Broccoli Pasta:: Drain your pasta and broccoli, then add them directly to the skillet with the creamy sauce. Toss everything together until the pasta and broccoli are fully coated. Stir in the shredded rotisserie chicken. Taste and adjust seasonings – maybe a little more salt, a good crack of fresh black pepper, or even a bit more Parmesan. Garnish with fresh parsley. It should look vibrant and inviting, ready to dive into. Enjoy your delicious High Protein Rotisserie Chicken Broccoli Pasta!