Creamy High Protein Rotisserie Chicken Broccoli Pasta (35-Min) (Print Version)

High Protein Creamy Rotisserie Chicken Broccoli Pasta in 35 minutes! Enjoy a quick, satisfying, and flavorful meal perfect for your busy weeknights.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: High Protein

# Ingredients:

→ Pasta & Protein Base

01 - 1 lb pasta (penne, rotini, or shells)
02 - 1 rotisserie chicken, shredded (about 3-4 cups)

→ Creamy Sauce Essentials

03 - 1 tbsp olive oil
04 - 4 cups broccoli florets
05 - 4 cloves garlic, minced
06 - 1.5 cups chicken broth
07 - 1 cup heavy cream
08 - 1/2 cup grated Parmesan cheese, plus more for serving

→ Flavor Boosters

09 - Salt, to taste
10 - Freshly ground black pepper, to taste

→ Finishing Touches

11 - Fresh parsley, chopped (optional)
12 - Red pepper flakes (optional)

# Instructions:

01 - First things first, get a big pot of water boiling for your pasta. Don't forget to salt it generously – it makes all the difference, trust me, I always forget this step! While that's heating up, chop your broccoli into bite-sized florets. You want them small enough to get coated in sauce but big enough to still have some presence. I usually aim for pieces about the size of a quarter, maybe a little bigger. The kitchen starts to smell like anticipation at this point, which is always a good sign.
02 - Once the pasta water is bubbling, add your pasta. While it’s cooking, heat a drizzle of olive oil in a large skillet over medium heat. Toss in your broccoli florets and cook them until they're tender-crisp and slightly browned in spots – about 5-7 minutes. This is where you get those lovely charred edges that add so much flavor. Then, add the minced garlic and cook for just another minute until fragrant. Don't let it burn, like I almost did that one time! The smell of garlic hitting the hot oil is just heavenly, honestly.
03 - Pour in the chicken broth and heavy cream into the skillet with the broccoli and garlic. Bring it to a gentle simmer, letting it thicken slightly. This is where the sauce really starts to come together. I love watching it go from liquid to this luscious, bubbly mixture. Stir it occasionally, making sure nothing sticks to the bottom. This stage smells so rich and inviting, you just want to dive right in.
04 - Once your sauce has thickened a bit, stir in the shredded rotisserie chicken. Let it warm through for a couple of minutes. Then, remove the skillet from the heat and stir in about half of your grated Parmesan cheese. The residual heat will melt it beautifully, making the sauce even silkier. Taste it here, and adjust salt and pepper if needed. This step is about integrating all those amazing flavors into one cohesive, comforting sauce.
05 - Drain your cooked pasta, but remember to reserve about half a cup of that starchy pasta water! I always forget this, and then I'm scrambling. Add the drained pasta directly to the skillet with the creamy chicken and broccoli sauce. Toss everything together until the pasta is fully coated. If the sauce seems a little too thick, add a splash or two of that reserved pasta water until it reaches your desired consistency. It’s all about balance!
06 - Dish out your High Protein Creamy Rotisserie Chicken Broccoli Pasta into bowls. Sprinkle with the remaining Parmesan cheese, and a little fresh parsley if you have it (I often don't, and it's still amazing!). A fresh crack of black pepper is always a good idea. Take a moment to appreciate the beautiful creaminess, the vibrant green of the broccoli, and the satisfying aroma. This is the moment you realize all that (minimal) effort was so, so worth it!

# Notes:

01 - Don't overcrowd the pan when sautéing broccoli; it steams instead of browns, and we want those slightly charred bits!
02 - Leftovers store well in an airtight container for up to 3 days, but honestly, the pasta soaks up the sauce a bit, so add a splash of milk when reheating.
03 - No rotisserie chicken? Cooked shredded chicken breast works just fine, or even some leftover grilled chicken.
04 - A sprinkle of red pepper flakes at the end adds a little kick if you're feeling feisty.

# Tools You'll Need:

01 - Large pot
02 - large skillet

# Nutrition Facts (Per Serving):

Calories: 650
Total Fat: 35g
Total Carbohydrate: 50g
Protein: 40g

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