Description
Transform leftover rotisserie chicken into a creamy pasta dish with broccoli, mushrooms, and homemade Alfredo sauce—a quick and satisfying weeknight dinner.
Ingredients
- 1/3 lb pasta (linguine, fettuccine, penne, or your favorite shape)
- 1 chicken breast from a rotisserie chicken, diced
- 2 cups broccoli florets
- 1 cup heavy cream
- 1/3 onion, finely 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
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining, then set aside.
- While the pasta cooks, melt the butter in a large skillet over medium heat. Add the chopped onions and sauté for about 3 minutes, stirring occasionally, until they become soft and translucent.
- Toss in the sliced mushrooms and broccoli florets. Cook for 2 minutes, stirring frequently, until the mushrooms begin to release their moisture and the broccoli turns bright green.
- Add the diced rotisserie chicken to the skillet. Pour in the cream and bring the mixture to a gentle boil, then reduce the heat to medium-low. Let it simmer for 3 minutes to allow the flavors to meld.
- Turn the heat to low and stir in the Parmesan cheese until it melts completely into the sauce. Season with salt and freshly ground pepper to taste.
- Add the cooked pasta directly to the skillet and toss everything together until the noodles are well coated. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.
- Plate immediately and garnish with chopped green onions and extra Parmesan if desired. Serve hot.
Notes
This creamy pasta shines as a complete meal on its own, but you can serve it with garlic bread, a simple salad, or roasted vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian