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High Protein Rotisserie Chicken Broccoli Pasta

High Protein Rotisserie Chicken Broccoli Pasta

High Protein Rotisserie Chicken Broccoli Pasta is your new weeknight savior: a delicious, satisfying, and incredibly easy meal that packs a protein punch. This recipe is perfect for busy home cooks looking for a flavorful and filling dish that comes together in under an hour, minimizing prep and maximizing taste.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound rotisserie chicken, shredded (about 3-4 cups)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 pound broccoli florets (fresh or frozen)
  • 12 ounces whole wheat pasta (penne, rotini, or farfalle work well)
  • 1 ½ cups low-sodium chicken broth
  • ½ cup heavy cream (or half-and-half for a lighter option)
  • ¼ cup grated Parmesan cheese , plus more for serving
  • 2 tablespoons fresh parsley, chopped
  • Salt and freshly ground black pepper to taste
  • Red pepper flakes for a hint of heat

Equipment

  • Large pot
  • Large skillet or Dutch oven

Method
 

  1. Bring a large pot of salted water to a boil. Add the whole wheat pasta and cook according to package directions until al dente. Reserve about 1 cup of the pasta cooking water before draining the pasta. Set aside.
    12 ounces whole wheat pasta
  2. While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
    1 tablespoon olive oil, 1 medium onion, finely chopped, 3 cloves garlic, minced
  3. Add the broccoli florets to the skillet. If using fresh broccoli, you can add a splash of water (about ¼ cup) to help it steam. Cover the skillet and cook for 5-7 minutes, or until the broccoli is tender-crisp. If using frozen broccoli, follow its package instructions for cooking and add it in the last few minutes of sautéing until heated through.
    1 pound broccoli florets
  4. Add the shredded rotisserie chicken to the skillet with the broccoli. Stir to combine and allow it to heat through for about 2 minutes. Pour in the low-sodium chicken broth.
    1 pound rotisserie chicken, shredded, 1 ½ cups low-sodium chicken broth
  5. Reduce the heat to low. Stir in the heavy cream (or half-and-half) and grated Parmesan cheese. Continue to stir gently until the sauce is smooth and begins to thicken slightly. Season generously with salt and freshly ground black pepper to taste. If you like a little heat, stir in a pinch of red pepper flakes.
    ½ cup heavy cream, ¼ cup grated Parmesan cheese, Salt and freshly ground black pepper, Red pepper flakes
  6. Add the drained pasta to the skillet with the chicken, broccoli, and sauce. Toss everything together until the pasta and chicken are well coated in the creamy sauce. If the sauce seems too thick, add a tablespoon or two of the reserved pasta cooking water to reach your desired consistency.
    12 ounces whole wheat pasta
  7. Garnish with fresh chopped parsley and extra grated Parmesan cheese, if desired. Serve immediately.
    2 tablespoons fresh parsley, chopped, ¼ cup grated Parmesan cheese

Notes

This recipe is a weeknight savior, coming together in under an hour with minimal prep and maximum flavor. It's a satisfying, high-protein meal perfect for busy home cooks.