Creamy Chicken and Broccoli Pasta
Creamy Chicken and Broccoli Pasta
Ingredients
- 2 tablespoons butter
- 1/2 yellow onion, diced small
- 12 ounces fresh broccoli, roughly chopped (about 4 cups)
- 3 garlic cloves, finely chopped
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons all purpose flour
- 3 cups whole milk
- 4 ounces cream cheese, cut into small pieces
- 12 ounces rotini pasta
- 2 cups shredded rotisserie chicken breast
- 1/2 cup grated Parmesan
- 1/2 cup pasta water, or more as needed
Instructions
- 1
Bring a pot of generously salted water to a boil for the pasta. While the water comes to a boil, begin preparing the sauce.
⏱️ 5 min
- 2
In a separate large pot over medium heat, melt the butter. Add the onion and cook, stirring often, for 2 to 3 minutes, until starting to become tender and translucent.
⏱️ 3 min
- 3
Add the broccoli, garlic, salt, and pepper and cook for 5 to 6 minutes, stirring occasionally, until the broccoli is bright green and almost tender.
⏱️ 6 min
- 4
Add the flour and cook, stirring, for 1 minute. Gradually stir in the milk, about 1 cup at a time, mixing until fully incorporated before adding more. Bring to a simmer over medium-high heat.
⏱️ 5 min
- 5
Once the sauce begins to bubble and thicken, add the cream cheese and stir until it melts into the sauce. Remove from the heat until the pasta is ready.
⏱️ 3 min
- 6
Once the water is boiling, add the pasta and cook for 2 minutes less than the package directions. Reserve 1 cup pasta water, then transfer the pasta directly into the sauce with a mesh skimmer or drain it in a colander before adding it to the sauce.
⏱️ 10 min
- 7
Return the pot to medium heat. Add the shredded chicken, Parmesan, and 1/2 cup pasta water. Cook, stirring often, for 2 to 3 minutes, until the chicken is warmed through, the pasta is al dente, and the sauce coats everything. Add more pasta water as needed to loosen the sauce. Serve topped with freshly grated Parmesan and enjoy!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chicken and Broccoli Pasta
- 2 tablespoons butter
- 1/2 yellow onion, diced small
- 12 ounces fresh broccoli, roughly chopped (about 4 cups)
- 3 garlic cloves, finely chopped
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons all purpose flour
- 3 cups whole milk
- 4 ounces cream cheese, cut into small pieces
- 12 ounces rotini pasta
- 2 cups shredded rotisserie chicken breast
- 1/2 cup grated Parmesan
- 1/2 cup pasta water, or more as needed
Instructions
- 1
Bring a pot of generously salted water to a boil for the pasta. While the water comes to a boil, begin preparing the sauce.
⏱️ 5 min - 2
In a separate large pot over medium heat, melt the butter. Add the onion and cook, stirring often, for 2 to 3 minutes, until starting to become tender and translucent.
⏱️ 3 min - 3
Add the broccoli, garlic, salt, and pepper and cook for 5 to 6 minutes, stirring occasionally, until the broccoli is bright green and almost tender.
⏱️ 6 min - 4
Add the flour and cook, stirring, for 1 minute. Gradually stir in the milk, about 1 cup at a time, mixing until fully incorporated before adding more. Bring to a simmer over medium-high heat.
⏱️ 5 min - 5
Once the sauce begins to bubble and thicken, add the cream cheese and stir until it melts into the sauce. Remove from the heat until the pasta is ready.
⏱️ 3 min - 6
Once the water is boiling, add the pasta and cook for 2 minutes less than the package directions. Reserve 1 cup pasta water, then transfer the pasta directly into the sauce with a mesh skimmer or drain it in a colander before adding it to the sauce.
⏱️ 10 min - 7
Return the pot to medium heat. Add the shredded chicken, Parmesan, and 1/2 cup pasta water. Cook, stirring often, for 2 to 3 minutes, until the chicken is warmed through, the pasta is al dente, and the sauce coats everything. Add more pasta water as needed to loosen the sauce. Serve topped with freshly grated Parmesan and enjoy!
⏱️ 3 min