Description
A comforting and delicious pasta dish that combines rotisserie chicken, fresh broccoli, and a creamy sauce, perfect for a quick weeknight dinner.
Ingredients
Scale
- 1 rotisserie chicken, shredded
- 8 oz pasta (penne or fettuccine preferred)
- 2 cups broccoli florets
- 4 oz cream cheese
- 1 cup low-sodium chicken broth
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1 tbsp olive oil
- Salt, to taste
- Pepper, to taste
- Italian herbs, to taste
Instructions
- Boil water, add a pinch of salt, and cook the pasta according to package instructions until al dente.
- Heat olive oil in a skillet over medium heat. Toss in the broccoli florets and sauté for 3-4 minutes until vibrant and tender.
- Stir in minced garlic and cook for another minute until fragrant.
- Lower the heat, add cream cheese and mix until it melts. Slowly pour in chicken broth while stirring to make a creamy sauce.
- Toss in shredded rotisserie chicken and cooked pasta, mixing until well coated in the sauce.
- Add salt, pepper, and Italian herbs to taste.
- Finish with grated Parmesan cheese and let it melt into the mixture.
- Serve hot, garnished with extra cheese or herbs as desired.
Notes
For extra flavor, consider adding red pepper flakes for spice or use different types of pasta. This dish stores well in the fridge for 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg