In just 30 minutes, you can enjoy a delicious and nutritious meal that combines the savory flavors of rotisserie chicken, fresh broccoli, and pasta. This high protein rotisserie chicken broccoli pasta recipe is not only quick to prepare but also packed with protein, making it an ideal choice for busy weeknight dinners or wholesome lunch options.
Ingredients
Scale:
8 oz. whole wheat pasta (penne or rotini)
2 cups rotisserie chicken, shredded
2 cups broccoli florets (fresh or frozen)
1 cup cherry tomatoes, halved
1 cup low-sodium chicken broth
1/2 cup heavy cream or Greek yogurt
1 cup grated Parmesan cheese
2 cloves garlic, minced
Salt and pepper to taste
Fresh parsley or basil, chopped (optional)
Additional Parmesan cheese (optional)
Instructions
Begin by cooking the pasta. In a large pot of salted boiling water, cook the whole wheat pasta according to package instructions until al dente, about 8-10 minutes. Add the broccoli florets to the pot during the last 3 minutes of cooking to ensure they are tender yet still bright green. Drain and set aside, reserving a cup of pasta water for later use.
In the same pot, heat a tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant and golden brown.
Pour in the chicken broth and bring the mixture to a simmer. Allow it to reduce slightly for about 2-3 minutes.
Reduce heat to low. Stir in the heavy cream or Greek yogurt, and then gradually add the grated Parmesan cheese, stirring until melted and well combined.
Add the shredded rotisserie chicken and cherry tomatoes to the sauce. Mix well to combine and heat through until the chicken is warmed, about 2 minutes.
Finally, add the drained pasta and broccoli back into the pot. Toss everything together until the pasta is well coated in the creamy sauce. Season with salt and pepper to taste.
Serve hot, garnished with fresh herbs and additional Parmesan cheese if desired.
