Description
A comforting and easy dish featuring rotisserie chicken, broccoli, and pasta in a creamy sauce, perfect for busy weeknight dinners.
Ingredients
- 12 ounces pasta (penne, fusilli, or bowtie)
- 2 cups cooked rotisserie chicken, shredded
- 3 cups broccoli florets (fresh or lightly steamed)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 2 tablespoons butter
- 2 cups milk (whole or 2%)
- 1 cup low-sodium chicken broth
- 1 cup grated Parmesan cheese
- 4 ounces cream cheese, softened
- 1 teaspoon Dijon mustard
- 1/2 teaspoon nutmeg (optional)
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
- In a large skillet over medium heat, warm olive oil and butter. Add onion and cook until translucent, about 4 minutes. Stir in garlic and cook 30 seconds until fragrant.
- Pour in chicken broth and milk, stirring to combine. Whisk in cream cheese until smooth. Add Dijon mustard and nutmeg. Simmer gently for 4–5 minutes until the sauce slightly thickens.
- Add shredded rotisserie chicken and broccoli to the skillet, folding into the sauce. Stir in cooked pasta, adding reserved pasta water a little at a time if you prefer a looser sauce. Sprinkle in Parmesan and stir until melted and creamy. Season with salt and pepper.
- Garnish with chopped parsley and additional Parmesan. Serve immediately with crusty bread or a seasonal salad.
Notes
Adjust sauce thickness with reserved pasta water and taste as you go for seasoning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: American