Description
Transform leftover rotisserie chicken into a delicious creamy pasta with broccoli, mushrooms, and homemade Alfredo sauce, perfect for busy weeknights.
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 (or half-and-half for a lighter version)
- 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
- Optional: Chopped green onions, extra Parmesan cheese, red pepper flakes for heat
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 until they become soft and translucent.
- Toss in the sliced mushrooms and broccoli florets. Cook for 2 minutes, stirring frequently.
- Add the diced rotisserie chicken to the skillet. Pour in the cream and bring to a gentle boil. Reduce heat to medium-low and let simmer for 3 minutes.
- Turn heat to low and stir in the Parmesan cheese until melted. Season with salt and pepper to taste.
- Add the cooked pasta directly to the skillet and toss until well coated. If too thick, add reserved pasta water to loosen.
- Plate immediately and garnish with chopped green onions and extra Parmesan if desired. Serve hot.
Notes
This creamy pasta can be adapted with different vegetables or pasta shapes. If using leftover thighs or drumsticks, ensure skin is removed before chopping.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian