Rotisserie Chicken Broccoli Pasta
A comforting weeknight dinner that combines tender pasta, juicy shredded rotisserie chicken, and crisp-tender broccoli in a garlicky skillet, finished with grated Parmesan.
Ingredients
For the Base
- 8 oz pasta of choice
- 2 cups broccoli florets
For the Protein & Flavor
- 2 cups rotisserie chicken, shredded
- 2 cloves garlic, minced
For the Liquid & Finish
- 1 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- to taste Salt
- to taste Pepper
Instructions
Preparation
- Gather and measure everything: shred the rotisserie chicken, mince the garlic, and trim the broccoli into bite-size florets.
- Bring a large pot of salted water to a boil for the pasta; cook the pasta according to the package instructions, drain, and set aside.
Cooking
- Heat a large skillet over medium heat and add the olive oil.
- When the oil shimmers, add the minced garlic and sauté for about 1 minute until fragrant.
- Add the broccoli florets and the cup of chicken broth to the skillet, cover the pan and cook for about 5 minutes.
- Stir the shredded rotisserie chicken into the skillet with the broccoli to warm through.
- Add the cooked pasta to the skillet and toss everything together until evenly mixed.
- Sprinkle grated Parmesan over the pasta and toss again; taste and season with salt and pepper to preference.
Notes
Make-ahead: you can cook the pasta and broccoli separately from the chicken for up to 24 hours. Refrigerate and reheat just before serving.