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High Protein Rotisserie Chicken Broccoli Pasta is a delicious and healthy meal featured in this article.

Amazing High Protein Rotisserie Chicken Broccoli Pasta

This recipe delivers a satisfying and delicious high-protein pasta dish by combining tender rotisserie chicken, vibrant broccoli, and a creamy cheese sauce. The key is cooking the pasta al dente and using reserved pasta water to achieve the perfect sauce consistency.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound pasta penne, rotini, or fusilli
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 head of broccoli, cut into florets
  • 1.5 cups chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup grated Romano cheese
  • 1 rotisserie chicken, shredded about 3 cups
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Red pepper flakes optional

Equipment

  • large pot
  • colander
  • Large skillet or Dutch oven
  • Measuring cups
  • Measuring spoons
  • knife
  • cutting board
  • wooden spoon or spatula

Method
 

  1. Cook the pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  2. While the pasta is cooking, heat olive oil in a large skillet or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
  3. Add the broccoli florets to the skillet and cook for 3-5 minutes, until slightly tender. Pour in the chicken broth and bring to a simmer.
  4. Reduce heat to low and stir in the heavy cream, Parmesan cheese, Romano cheese, Italian seasoning, salt, and pepper. Simmer gently for 2-3 minutes, stirring occasionally, until the cheese is melted and the sauce has thickened slightly.
  5. Add the shredded rotisserie chicken to the sauce and stir to combine. Cook for another 2-3 minutes, until the chicken is heated through.
  6. Add the cooked pasta to the skillet and toss to coat with the sauce. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
  7. Serve immediately, garnished with extra Parmesan cheese and red pepper flakes (if desired).

Notes

For a spicier dish, add red pepper flakes. You can substitute other vegetables such as mushrooms or spinach for the broccoli. Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of chicken broth or water to prevent the pasta from drying out.