Description
A luxurious dish featuring rotisserie chicken and fresh broccoli in a creamy sauce, perfect for any occasion.
Ingredients
Scale
- 8 ounces pasta (such as fettuccine or penne)
- 2 cups rotisserie chicken, shredded
- 1 cup broccoli florets (fresh or lightly steamed)
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup low-sodium chicken broth
- ¼ cup grated Parmesan cheese
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, finely chopped
- Extra grated Parmesan cheese for garnish
Instructions
- Boil water in a large pot, adding a generous pinch of salt. Cook pasta according to package instructions until al dente. Drain and set aside, saving a bit of pasta water for later.
- In a large skillet, melt butter over medium heat. Add minced garlic and gently sauté until fragrant, about 1 minute, avoiding browning.
- Pour in the heavy cream and chicken broth, stirring to combine. Bring to a simmer, allowing it to thicken slightly, about 3-5 minutes.
- Reduce heat to low, stirring in the grated Parmesan until melted and creamy. Season with salt and black pepper to taste.
- Gently fold in the shredded rotisserie chicken and broccoli florets, combining well until heated through and evenly coated in sauce.
- Add the cooked pasta to the skillet, using tongs to redistribute the sauce evenly. If the mixture appears too thick, add a splash of reserved pasta water to loosen.
- Serve immediately, garnishing with chopped parsley and additional Parmesan.
Notes
For added flavor, consider incorporating a squeeze of lemon juice and adding toasted breadcrumbs for crunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg