Description
How to make high protein rotisserie chicken broccoli pasta with tender noodles and creamy sauce that’s ready in just 35 minutes for busy weeknights.
Ingredients
Scale
Base Ingredients
- 12 oz whole wheat penne pasta
- 1 large rotisserie chicken, skin removed and shredded (about 4 cups)
- 4 cups fresh broccoli florets, cut into bite-sized pieces
- 2 tbsp olive oil
- 3 cloves garlic, minced
Creamy Sauce
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup whole milk
- 1 cup shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
Seasonings & Finishing
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh parsley, chopped
Instructions
- Boil Pasta: Bring a large pot of salted water to boil. Cook penne according to package directions until al dente. Reserve 1 cup pasta water before draining.
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant but not browned.
- Make Roux: Add butter to the skillet and let melt completely. Whisk in flour and cook for 1 minute, stirring constantly to prevent lumps.
- Build Sauce: Gradually whisk in chicken broth and milk. Add seasonings and simmer for 3-4 minutes until thickened, whisking frequently to prevent sticking.
- Add Broccoli: Stir in broccoli florets and cook for 4-5 minutes until bright green and tender-crisp. Don’t overcook or they’ll turn mushy.
- Finish Dish: Remove from heat and stir in cheeses until melted. Add shredded chicken and drained pasta, tossing with pasta water as needed.
- Serve Hot: Taste and adjust seasoning with salt and pepper. Garnish with fresh parsley and serve immediately while the sauce is creamy and hot.
Notes
- Don’t let the garlic brown or it will taste bitter and overpower the sauce.
- Reserve pasta water before draining – it’s essential for perfect sauce consistency.
- Remove from heat before adding cheese to prevent it from seizing into clumps.
- Store leftovers in airtight container for up to 3 days in refrigerator.
- Reheat gently with splash of milk to restore creamy texture.
- Fresh parsley makes a big difference in final flavor and appearance.
Allergy Information: Dairy, Gluten
Nutrition
- Calories: 485 calories
- Fat: 18g
- Carbohydrates: 52g
- Protein: 32g