Creamy Rotisserie Chicken Broccoli Pasta for Quick Comfort

This Creamy Rotisserie Chicken Broccoli Pasta is a quick and nutritious dinner option that balances health and satisfaction.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pasta

12 ounces Cavatelli De Cecco is recommended for optimal texture.

For the Protein

2 cups Rotisserie Chicken Fully cooked, shredded chicken; substitute with leftover or poached shredded chicken.

For the Sauce

1 cube Bouillon Cube Use low-sodium options if preferred.
1 cup Cottage Cheese Good Culture is recommended for a thicker sauce; Greek yogurt is an alternative.
1 cup Cauliflower Ensure well-drained before blending; frozen cauliflower can be used.

For the Veggies

2 cups Broccoli Blanch for more tenderness if desired.
2 cups Spinach Fresh or frozen spinach both work.
4 cloves Garlic (minced) Freshly minced garlic is preferred.

For the Seasoning

2 tablespoons Olive Oil Substitute with avocado oil for a different flavor.
1/2 cup Parmesan Cheese Grated or shredded, with additional for serving.
1 tablespoon Lemon Zest Can be adjusted based on preference.
1/2 teaspoon Black Pepper Freshly ground is preferred.
1/4 teaspoon Red Pepper Flakes Adjust based on heat preference.

For Garnish

2 tablespoons Parsley (for garnish) Other herbs like basil or chives could be substituted.

Equipment

Food Processor
Large pot
colander
large skillet

Method

Step-by-Step Instructions

Prepare the Sauce: In a food processor, combine 1 cup of cottage cheese, 1 cup of steamed cauliflower (well-drained), and 1 cup of grated Parmesan cheese. Blend until smooth and creamy. Set aside.
Cook the Pasta: In a large pot, bring 4 quarts of salted water to a boil. Add the cavatelli and cook for 8-10 minutes until al dente. Reserve 1 cup of pasta water before draining.
Sauté Vegetables: In a skillet, heat 2 tablespoons of olive oil over medium heat. Add 4 cloves of minced garlic and sauté for 1 minute. Then, add 2 cups of chopped broccoli and 2 cups of spinach, cooking for 4-5 minutes.
Combine and Finish: Add the drained pasta and 2 cups of shredded rotisserie chicken into the skillet along with the prepared sauce and ½ cup of reserved pasta water. Heat together for about 3-4 minutes.
Season and Serve: Stir in the remaining ½ cup of grated Parmesan cheese, season with black pepper, red pepper flakes, and lemon zest. Serve warm, garnished with parsley.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 35gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 700mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 30IUVitamin C: 80mgCalcium: 400mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 4 days. Flavors deepen over time, improving taste when enjoyed as leftovers.

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