Go Back
- 1 rotisserie chicken, shredded - 8 ounces of pasta (penne or fusilli) - 2 cups broccoli florets - 1 cup cherry tomatoes, halved - 2 cloves garlic, minced - 1/4 cup olive oil - 1 teaspoon lemon zest - 2 tablespoons lemon juice - 1/2 teaspoon red pepper flakes (optional) - Salt and pepper to taste - 1/4 cup grated Parmesan cheese (plus more for serving) - Fresh basil leaves for garnish You can add more veggies like bell peppers or spinach for color. Try using grilled chicken or shrimp for a different flavor. You can swap in gluten-free pasta to make it friendly for everyone. For a creamier dish, mix in some heavy cream or cream cheese. This dish is rich in protein from the chicken and cheese. Broccoli adds fiber and vitamins. One serving typically has around 450 calories, making it a balanced meal. If you add more cheese or creamy ingredients, the calorie count may rise. Adjust the ingredients to fit your dietary needs. {{ingredient_image_1}} Start by boiling water in a large pot. Add salt to the water. This helps flavor the pasta. Once it boils, add 8 ounces of pasta. You can use penne or fusilli for this dish. Cook it according to the package until it is al dente. In the last three minutes of cooking, add 2 cups of broccoli florets. This will blanch the broccoli perfectly. After cooking, drain both the pasta and broccoli. Save a small cup of the pasta water for later. Next, take a large skillet and heat 1/4 cup of olive oil over medium heat. Once hot, add 2 cloves of minced garlic. You can add 1/2 teaspoon of red pepper flakes if you like some heat. Sauté the garlic for about 1 minute. Watch it closely so it does not brown. You want it fragrant, not burnt. Now, add the shredded rotisserie chicken to the skillet. You can use about 1 rotisserie chicken, shredded. Then, throw in 1 cup of halved cherry tomatoes. Stir these ingredients together. Heat this mix for about 3 to 4 minutes. It’s important to warm the chicken and tomatoes. After that, add the drained pasta and broccoli to the skillet. Toss everything together well. If it looks dry, gradually add the reserved pasta water. You want a nice, creamy texture. Now, stir in 2 tablespoons of lemon juice and 1 teaspoon of lemon zest. Add salt and pepper to taste. Finally, mix in 1/4 cup of grated Parmesan cheese. Remove from heat and taste. Adjust seasoning if needed. Serve the pasta in wide, shallow bowls. Garnish with fresh basil leaves and more Parmesan on top. Enjoy your meal! You want to pick pasta that holds sauce well. Penne and fusilli are great choices. They have shapes that trap sauce and small bits of chicken and veggies. Other options include farfalle or rotini. Both add a fun twist to the dish. To shred rotisserie chicken, let it cool for a few minutes. Use two forks to pull the meat apart. Start at the breast and work your way to the thighs. This method ensures you get even, bite-sized pieces. For easy shredding, you can also use your hands, but make sure to wash them first. If you want a creamier feel, add a splash of cream or milk. You can also mix in more cheese for added richness. Stir in some of the reserved pasta water slowly until you reach your desired creaminess. This method keeps the dish light while enhancing the flavor. Pro Tips Cook Pasta Al Dente: Make sure to cook the pasta just until al dente to maintain a firm texture that holds up well in the dish. Reserve Pasta Water: Always reserve a cup of pasta water before draining. This starchy water can help adjust the sauce's consistency without diluting flavor. Adjust Seasoning: Taste your dish before serving and adjust seasoning as needed. This ensures that every bite is perfectly flavored. Fresh Herbs for Garnish: Using fresh basil not only adds visual appeal but also enhances the flavor profile of the dish, making it more vibrant and aromatic. {{image_2}} You can easily boost the veggie count in this dish. Here are some ideas: - Spinach: Toss in a couple of cups at the end. - Bell peppers: Slice and sauté them with garlic. - Carrots: Shred or slice them thin and add for color. - Zucchini: Use a spiralizer for fun, noodle-like shapes. Adding more veggies not only improves the taste but also adds nutrients. If you want to switch up the protein, here are some options: - Turkey: Use shredded turkey instead of chicken. - Shrimp: Cook the shrimp until pink and toss them in. - Tofu: For a vegetarian option, use cubed, sautéed tofu. - Sausage: Cook and slice your favorite sausage for added flavor. Each protein brings a unique taste and texture to the dish. You can make this dish fit gluten-free or dairy-free diets. Here’s how: - Gluten-free pasta: Use rice pasta or chickpea pasta. - Dairy-free cheese: Swap the Parmesan for a dairy-free version. - Olive oil: Instead of butter, use olive oil to keep it dairy-free. These swaps let everyone enjoy the dish without missing out. To store leftovers, let the pasta cool first. Place it in an airtight container. This keeps it fresh. You can store it in the fridge for up to three days. Make sure to label the container with the date. This way, you won’t forget it's there! When reheating, do it slowly to keep the taste. Use a skillet over low heat. Add a splash of water or olive oil to help it heat evenly. Stir often to avoid sticking. If you use the microwave, cover the dish. Heat it in short bursts, stirring in between. This helps prevent drying out. You can freeze this dish if you want to save it for later. Let it cool completely before freezing. Use a freezer-safe container for best results. It can last up to three months in the freezer. When you’re ready to eat, thaw it overnight in the fridge. Then, reheat as mentioned above. Enjoy your tasty meal even after some time! Yes, you can use leftover chicken. Shredded chicken works best. It saves time and adds great flavor. Just make sure to warm it up before mixing it in. This makes your meal even easier and faster. You can try several sauces. A simple garlic butter sauce is tasty. Adding pesto gives a fresh twist. Alfredo sauce can make the dish creamy. You can even use a light vinaigrette for a zesty kick. To increase spice, add more red pepper flakes. You can also mix in diced jalapeños or hot sauce. If you prefer milder flavors, skip the flakes. Taste as you go to find your perfect balance. Yes, this recipe is great for meal prep. You can make it ahead and store it in the fridge. Just keep the pasta and chicken separate from the sauce until you’re ready to eat. This keeps everything fresh and tasty! This recipe gives you a clear path to a tasty dish. We explored the key ingredients, how to combine them, and helpful tips to enhance your meal. You learned about variations to suit your tastes and how to store or freeze leftovers. Remember, cooking is fun and easy with these steps. Enjoy making this dish your own and savor every bite!

Rotisserie Chicken Broccoli Pasta

A delicious pasta dish featuring shredded rotisserie chicken, fresh broccoli, and cherry tomatoes, all tossed in a light lemon garlic sauce.
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian
Servings 4
Calories 450 kcal

Ingredients
  

  • 1 whole rotisserie chicken, shredded
  • 8 ounces pasta (penne or fusilli)
  • 2 cups broccoli florets
  • 1 cup cherry tomatoes, halved
  • 2 cloves garlic, minced
  • 1 4 cup olive oil
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • 1 2 teaspoon red pepper flakes (optional)
  • to taste salt and pepper
  • 1 4 cup grated Parmesan cheese (plus more for serving)
  • to taste fresh basil leaves for garnish

Instructions
 

  • In a large pot of boiling salted water, cook the pasta according to package instructions until al dente. In the last three minutes of cooking, add the broccoli florets to the pot to blanch them. Drain both the pasta and broccoli, reserving a small cup of pasta water.
  • In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for about 1 minute until fragrant, being careful not to let it brown.
  • Add the shredded rotisserie chicken and cherry tomatoes to the skillet. Stir to combine and heat through for about 3-4 minutes.
  • Add the drained pasta and broccoli to the skillet, tossing everything together. If the mixture appears dry, gradually add the reserved pasta water until you reach your desired consistency.
  • Stir in the lemon juice, lemon zest, salt, and pepper. Mix well to ensure all ingredients are coated evenly.
  • Remove from heat and stir in the grated Parmesan cheese. Taste and adjust seasoning if necessary.
  • Plate the pasta and garnish with fresh basil leaves and additional grated Parmesan cheese on top.

Notes

Serve in wide, shallow bowls for presentation. Add lemon wedges on the side for extra freshness.
Keyword broccoli, chicken, pasta, quick meal