Rotisserie Chicken Broccoli Pasta (Printable)

Tender penne pasta with shredded chicken and broccoli florets in a rich, creamy garlic Parmesan sauce. Ready in 35 minutes.

# What You Need:

→ Pasta

01 - 12 oz penne or rotini pasta

→ Chicken

02 - 2 cups rotisserie chicken, shredded (skin and bones removed)

→ Vegetables

03 - 3 cups broccoli florets
04 - 2 cloves garlic, minced

→ Sauce

05 - 2 tbsp unsalted butter
06 - 2 tbsp all-purpose flour
07 - 1 1/2 cups whole milk
08 - 1/2 cup grated Parmesan cheese
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
11 - Pinch of crushed red pepper flakes

→ Garnish

12 - 2 tbsp fresh parsley, chopped
13 - Extra Parmesan cheese, for serving

# How To Cook:

01 - Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions, adding the broccoli florets to the pot for the last 3 minutes of cooking. Drain and set aside.
02 - In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1 minute until fragrant. Sprinkle the flour over the butter and garlic, whisking constantly for 1 minute to make a roux.
03 - Gradually whisk in the milk. Continue to cook, stirring frequently, until the sauce thickens, about 3–4 minutes. Stir in the Parmesan, salt, black pepper, and red pepper flakes. Cook for another minute until the cheese is melted and the sauce is smooth.
04 - Add the shredded chicken, drained pasta, and broccoli to the skillet. Toss everything together until well coated and heated through, about 2–3 minutes. Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley and extra Parmesan.

# Expert Tips:

01 -
  • Uses that store bought rotisserie chicken like a kitchen shortcut genius
  • Come together in under 40 minutes with ingredients you probably already have
  • The kind of dinner that makes everyone actually clean their plates
02 -
  • Add the broccoli at the right moment or you will end up with mush instead of bright green florets
  • Whisk the roux constantly because even a little bit of burning ruins the whole sauce
  • Taste before adding salt since that rotisserie chicken might already be perfectly seasoned
03 -
  • Shred the chicken while the water boils and you will feel like a kitchen efficiency wizard
  • Grate your own Parmesan because the pre shredded stuff just does not melt the same way

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