Chicken Broccoli Cauliflower Pasta

Chicken Broccoli Cauliflower Pasta combines roasted broccoli florets, cauliflower florets, rotisserie chicken, and onions with a creamy sauce.

Why I love this recipe

This easy chicken and pasta recipe has just 10 minutes of prep and is ready in just 25 minutes!

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Ingredients

(amounts are listed in the recipe card at the bottom of the post)

pasta

rotisserie chicken

broccoli

cauliflower

onion

jarred minced garlic

olive oil

heavy cream

chicken broth

butter

pine nuts

jarred pesto

Parmesan cheese

Salt and black pepper to taste

Substitutions

You can use leftover chicken instead of rotisserie.

Any type of pasta works in this recipe.

Equipment used for this recipe

• cutting board
• large saucepan
• 9×13 baking dish
• skillet

How to make Chicken Broccoli Cauliflower Pasta

Step 1 – On a cutting board chop the broccoli and cauliflower into medium florets and dice the onion.

Step 2 – Preheat the broiler.

Step 3 – Lightly salt a large pot of water and bring it to a boil. Add the pasta and cook pasta according to the package directions.

Step 4 – Meanwhile, combine the rotisserie chicken, broccoli, cauliflower, onion, and jarred minced garlic in a 9×13-inch casserole dish. 

step 5 – Pour the olive oil on top and add salt and pepper to taste. 

Step 6 – Pour in the cream and broth, then stir everything together and top with the pats of butter. 

Step 7 – Place on the middle rack under the broiler until the vegetables are roasted and slightly browned around the edges, about 15 minutes.

Step 8 – At the same time, add the pine nuts to a small dry skillet over medium heat and toast them, stirring constantly, until golden brown, about 2-3 minutes. Remove them from the heat.

Step 9 – Remove the chicken and veggies from the oven and immediately pour the drained pasta into the dish. 

Step 10 – Spoon the pesto over the pasta and sprinkle the Parmesan on top.

Step 11 – Toss until the pasta is coated in sauce. Let sit for 5 minutes, then stir once more. Serve in bowls topped with the toasted pine nuts.

Pro Tips

Store leftovers in an airtight container for 4-5 days in the fridge.

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