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A steaming bowl of whole wheat penne pasta with shredded rotisserie chicken and bright green broccoli florets topped with parmesan.

High Protein Rotisserie Chicken Broccoli Pasta

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 485 kcal

Ingredients
  

  • 8 oz whole wheat penne pasta
  • 2 cups rotisserie chicken breast, shredded and skinless
  • 3 cups fresh broccoli florets, cut into bite-sized pieces
  • 2 tablespoons extra virgin olive oil
  • 4 cloves garlic , minced
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup low -sodium chicken bone broth
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

Instructions
 

  • Bring a large pot of salted water to a boiling point.
  • Add whole wheat penne to the boiling water and cook for 6 minutes.
  • Add the broccoli florets to the pasta water and continue boiling for an additional 3 to 4 minutes until pasta is al dente and broccoli is tender-crisp.
  • Reserve 1/2 cup of the starchy pasta water before draining the pasta and broccoli in a colander.
  • In the same pot used for the pasta, heat olive oil over medium heat.
  • Add minced garlic and red pepper flakes to the oil, sautéing for 60 seconds until aromatic.
  • Pour in the chicken bone broth and shredded rotisserie chicken, stirring for 2 minutes until the chicken is thoroughly heated.
  • Return the drained pasta and broccoli to the pot.
  • Add Parmesan cheese, lemon juice, salt, and pepper to the mixture.
  • Toss all ingredients together, gradually adding the reserved pasta water to emulsify the sauce until it coats the pasta evenly.
  • Serve immediately while hot.