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Chicken Broccoli Cauliflower Pasta in a bowl.

Chicken Broccoli Cauliflower Pasta Recipe

Zona House
Chicken Broccoli Cauliflower Pasta combines roasted broccoli florets, cauliflower florets, rotisserie chicken, and onions with a creamy sauce. This easy chicken and pasta recipe has just 10 minutes of prep and is ready in just 25 minutes!
5 from 1 vote
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Chicken and Turkey
Cuisine American Italian
Servings 6
Calories 717 kcal

Equipment

Ingredients

  • 12 ounces pasta
  • 1 cup shredded leftover rotisserie chicken
  • 1 small head of broccoli
  • 1 small head of cauliflower
  • 1 small onion
  • 2 teaspoons jarred minced garlic
  • 3 Tablespoons olive oil
  • ½ cup heavy cream
  • ½ cup low-sodium chicken broth
  • 3 Tablespoons butter (cut into 6 pats)
  • ¼ cup pine nuts
  • ½ cup jarred pesto
  • 1 cup shredded Parmesan cheese
  • Salt and black pepper to taste

Instructions
 

  • On a cutting board chop the broccoli and cauliflower into medium florets and dice the onion.
  • Preheat the broiler.
  • Lightly salt a large pot of water and bring it to a boil. Pour in the pasta to cook according to the package directions.
  • Meanwhile, combine the rotisserie chicken, broccoli, cauliflower, onion, and jarred minced garlic in a 9x13-inch ovenproof casserole dish.
  • Pour the olive oil on top and add salt and pepper to taste.
  • Pour in the cream and broth, then stir everything together and top with the pats of butter.
  • Place on the middle rack under the broiler until the vegetables are roasted and slightly browned around the edges, about 15 minutes.
  • 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.
  • Remove the chicken and veggies from the oven and immediately pour the drained pasta into the dish.
  • Spoon the pesto over the pasta and sprinkle the Parmesan on top.
  • 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.

Notes

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

Nutrition

Serving: 1Calories: 717kcalCarbohydrates: 60gProtein: 32gFat: 41gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 88mgSodium: 720mgPotassium: 853mgFiber: 7gSugar: 7gVitamin A: 1.647IUVitamin C: 139mgCalcium: 335mgIron: 3mg
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