Scale

12 oz pasta (penne, rotini, or fettuccine)

2 cups rotisserie chicken, shredded

2 cups broccoli florets

2 tbsp butter

3 cloves garlic, minced

1 cup heavy cream

1/2 cup chicken broth

3/4 cup grated parmesan cheese

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp Italian seasoning

Red pepper flakes (optional)

1. Cook pasta according to package directions. Add broccoli during the last 2 minutes of cooking, then drain and set aside.

2. In a large skillet, melt butter over medium heat.

3. Add garlic and sauté until fragrant.

4. Pour in chicken broth and simmer for 2 minutes.

5. Stir in heavy cream, salt, pepper, and Italian seasoning.

6. Simmer until slightly thickened.

7. Add parmesan cheese and stir until smooth and creamy.

8. Add shredded rotisserie chicken and cooked pasta with broccoli.

9. Toss until everything is well coated and heated through.

10. Serve warm with extra parmesan if desired.

• Use half-and-half for a lighter sauce.

• Great with short pasta or long noodles.

• Add mushrooms or spinach for extra veggies.

Keywords: rotisserie chicken pasta, creamy chicken broccoli pasta, easy weeknight pasta