Welcome to My Kitchen!
Hey there! If you’re looking for a comforting and delicious dish that comes together in a flash, you’re in the right place! Today, I’m excited to share a creamy farfalle pasta recipe with broccoli and rotisserie chicken that is not only scrumptious but also super easy to make. Perfect for busy weeknights or when you want something delicious without spending hours in the kitchen!
Why This Dish Is Worth Making
First off, let’s talk about the nutritional benefits of this dish. Broccoli is a powerhouse of vitamins. It’s loaded with Vitamin C, K, and plenty of fiber. And that rotisserie chicken? It’s a great source of lean protein, which means this meal will keep you feeling satisfied without being overly heavy. Plus, with the addition of creamy goodness from the sauce and that delightful Parmesan, you’ll be pleased with how rich and comforting it is!
Easy Variations for Everyone
One of the things I love about this recipe is how flexible it is! Here are some ways you can adapt it:
- Dairy-Free Option: Substitute heavy cream with a non-dairy cream, like coconut cream, and skip the cheese or use nutritional yeast.
- Vegetarian Delight: Omit the chicken and add more veggies like spinach or bell peppers instead.
- Extra Protein: Toss in some canned chickpeas or cooked shrimp for added protein.
- Pasta Swap: Use whole wheat pasta or gluten-free pasta to fit your dietary needs.
Delicious Creamy Farfalle with Broccoli and Chicken
Ingredients
- 8 oz farfalle (bowtie) pasta
- 2 cups broccoli florets
- 2 cups cooked rotisserie chicken, sliced or shredded
- 1 cup heavy cream (or half-and-half)
- ½ cup grated Parmesan cheese, plus extra for garnish
- 2 cloves garlic, minced
- 2 tablespoons butter or olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- (Optional) ¼ cup chicken broth (for sauce thinning)
- (Optional) 1 tablespoon all-purpose flour (for thickening)
- (Optional) Fresh parsley or basil for garnish
Instructions
- Start by bringing a large pot of salted water to a boil. Cook the farfalle pasta according to the package directions until it’s al dente. Once cooked, drain the pasta but reserve about ½ cup of that pasta water—it’s a key ingredient for the sauce!
- While the pasta is cooking, steam or blanch the broccoli florets for about 3-4 minutes until they are tender but still crisp. Set those aside for now.
- Next, go ahead and remove the skin and bones from your rotisserie chicken. Slice or shred that meat into bite-sized pieces—it’ll make it easier to mix into the pasta later.
- In a large skillet over medium heat, melt your butter or heat up olive oil. Add the minced garlic, and sauté until it’s fragrant, about 1 minute. Oh, the aroma already!
- If you’re looking for a thicker sauce, here’s where the optional flour comes in. Sprinkle that in and stir to form a roux, cooking for another minute or two.
- Now, slowly whisk in the heavy cream (or half-and-half), and if you’re using it, the chicken broth. Keep stirring until the sauce starts to thicken up.
- Once the sauce has thickened a bit, stir in the grated Parmesan cheese until it’s melted and completely creamy. Season with salt and freshly ground black pepper to taste—this is where your dish gets its personality!
- Now gently add in the cooked pasta, the broccoli florets, and the shredded rotisserie chicken. Toss everything together to make sure it’s all well-coated with that creamy goodness. If you find the sauce is too thick, slowly add in a few teaspoons of your reserved pasta water until it’s just the way you like it.
- Let everything heat through for about 2-3 minutes while you stir gently so you don’t break up the chicken too much.
- Lastly, remove it from the heat. Garnish with extra Parmesan cheese and freshly ground black pepper. If you’d like, sprinkle some fresh herbs on top too. Serve your dish warm, and enjoy!
Practical & Valuable Tips
- If you want this dish to be extra creamy, make sure to stir the cheese in just before taking it off the heat.
- Leftovers? Store them in an airtight container in the fridge for about 2-3 days. Just know that pasta dishes tend to absorb the sauce, so you may need to add a splash of broth or cream when reheating.
- When choosing your rotisserie chicken, go for the herb-flavored varieties to add even more depth of flavor!
- Thinking of freezing leftovers? It’s best to freeze without the pasta, as pasta doesn’t hold up well. Store the chicken and sauce separately for up to 3 months!
- Want to make it a complete meal? Serve with a simple side salad or some garlic bread to soak up that delicious sauce.
Equipment Needed
Here’s a handy list of the tools you’ll need to whip up this creamy dish:
- A large pot for boiling the pasta
- A colander for draining the pasta
- A large skillet for making the sauce
- A wooden spoon or spatula for stirring
- A whisk for mixing the sauce
- A cutting board and knife for prepping the chicken and broccoli
Frequently Asked Questions
- Can I use frozen broccoli instead of fresh? Absolutely! Just make sure to blanch or steam it for a few minutes before adding it to the pasta.
- How can I make this dish spicier? Try adding a pinch of red pepper flakes when sautéing the garlic for a little kick!
- Can I make this dish ahead of time? Yes, you can prep the components earlier in the day and put it all together when you’re ready to serve!
- Can I use a different kind of cheese? Definitely! Mozzarella or cheddar can work beautifully in this dish too.
- What if I don’t have rotisserie chicken? You can simply cook some chicken breasts or thighs. Just season them well and then slice or shred before adding.
Join the Conversation!
Did you try making this delicious creamy farfalle with broccoli and chicken? I would love to hear how it turned out for you! Don’t forget to follow me on Pinterest for more easy, comforting recipes that bring a little joy to your kitchen. Happy cooking!
