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A close up shot of Rotisserie Chicken Broccoli Pasta with melted parmesan and garlic

Rotisserie Chicken Broccoli Pasta

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 550
Ingredients Method

Ingredients
  

  • 1 lb penne or fusilli pasta
  • 2 cups cooked rotisserie chicken, shredded
  • 3 cups fresh broccoli florets
  • 3 cloves garlic , minced
  • 1/4 cup extra virgin olive oil
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup reserved pasta cooking water
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1/4 tsp red pepper flakes

Method
 

  1. Bring a large pot of salted water to a boil and cook pasta according to package directions for al dente.
  2. Add the broccoli florets to the boiling pasta water during the final 3 minutes of the pasta's cooking time.
  3. Reserve 1/2 cup of the starchy pasta water, then drain the pasta and broccoli together.
  4. In the same pot or a large skillet, heat the olive oil over medium heat.
  5. Sauté the minced garlic and red pepper flakes for 60 seconds until fragrant but not browned.
  6. Return the pasta, broccoli, and shredded chicken to the pot.
  7. Pour in the reserved pasta water and add the Parmesan cheese.
  8. Toss vigorously over low heat until the cheese and water emulsify into a light sauce that coats the pasta.
  9. Season with salt and black pepper to taste and serve immediately.