Description
Transform leftover rotisserie chicken into a creamy pasta dish with broccoli and homemade Alfredo sauce in under 30 minutes.
Ingredients
- 1/3 pound pasta (linguine, fettuccine, penne, or your favorite shape)
- 1 chicken breast from a rotisserie chicken, sliced (about 1 to 1½ cups)
- 2 cups broccoli florets
- 1 cup heavy cream or whipping cream
- 1/3 medium onion, chopped
- 3 tablespoons butter
- 1/2 cup freshly grated Parmesan cheese
- 3 medium cremini mushrooms, sliced
- 1/8 teaspoon salt
- Freshly ground black pepper to taste
- Optional: Chopped green onions for garnish
- Optional: Extra Parmesan cheese for garnish
- Optional: Red pepper flakes for heat
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and set aside.
- In a large skillet, heat the butter over medium heat. Add the chopped onion and sauté for about 3 minutes until softened and translucent.
- Add the sliced mushrooms and broccoli florets to the skillet. Cook for 2 minutes until mushrooms soften and broccoli turns bright green.
- Stir in the sliced rotisserie chicken. Pour in the cream and bring to a gentle boil. Reduce heat to medium-low and simmer for 3 minutes to thicken slightly.
- Add the grated Parmesan cheese, stirring until melted. Season with salt and freshly ground pepper to taste.
- Toss the cooked pasta into the skillet until well coated with the sauce.
- Plate the pasta and garnish with chopped green onions and extra Parmesan cheese if desired. Serve hot.
Notes
For a lighter option, replace heavy cream with half-and-half or a mixture of milk and Greek yogurt. Customize with your favorite vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian