Directions
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Cook pasta according to package instructions. During the last 3 minutes of cooking, add the broccoli florets to the pasta water. This method not only saves you extra dishes but also gives the broccoli a tender crunch without losing its vibrant green color. Once cooked, drain the pasta and broccoli together, and set aside.
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In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant. Allowing the garlic to infuse the oil will build tremendous flavor in your sauce.
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Next, blend in the shredded rotisserie chicken, cooking until heated through. The chicken, already tender, will soak up the flavors of the garlic and oil beautifully.
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Pour in the heavy cream and bring to a gentle simmer. You’ll notice how the cream starts to thicken, creating a rich base for our pasta dish.
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Stir in the Parmesan cheese, allowing it to melt and combine. This cheese will add the necessary creaminess and a slight nuttiness to the dish, enriching every bite.
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Gently toss the cooked pasta and broccoli into the skillet. Make sure everything is well-coated with the creamy sauce. The tremendous alfredo-like texture will have you longing for more.
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Season your wonderful creation with salt and pepper to taste. Don’t be shy with the seasoning; it brings out the natural flavors.
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Serve warm in bowls, garnished with red pepper flakes if desired. This final touch adds a slightly spicy kick that balances the creaminess perfectly.
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