Ingredients
Scale
- 1 lb rotisserie chicken, shredded (about 3 cups)
- 12 oz pasta (penne or fusilli)
- 4 cups broccoli florets (about 12 oz)
- 1/2 cup yellow onion, diced
- 3 cloves garlic, minced
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk or 2%
- 1 cup low-sodium chicken broth
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup Parmesan cheese, freshly grated
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Add broccoli during the last 3–4 minutes of cooking. Drain and set aside.
- Meanwhile, melt butter in a large skillet or Dutch oven over medium heat. Add onion and cook 3–4 minutes until softened. Add garlic and cook 1 minute until fragrant.
- Sprinkle flour over the mixture and whisk constantly for 1 minute to form a roux.
- Gradually whisk in milk and chicken broth. Bring to a gentle simmer and cook 5–7 minutes until thickened.
- Remove from heat and stir in cheddar and Parmesan until melted and smooth. Season with salt, pepper, and garlic powder.
- Add shredded chicken, pasta, and broccoli to the sauce. Toss until evenly coated, thinning with pasta water or milk if needed.
- Serve immediately with extra Parmesan and red pepper flakes if desired.
Notes
- Store leftovers in an airtight container for up to 4 days.
- Reheat gently with a splash of milk to restore creaminess.
- This pasta freezes well for up to 2 months.
- Substitute broccoli with spinach, peas, or cauliflower if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: American