Chicken Broccoli Cauliflower Pasta pairs roasted broccoli and cauliflower florets with shredded rotisserie chicken and onions, all finished in a creamy pesto-Parmesan sauce.
Why I love this recipe
Quick and flavorful: only 10 minutes of prep and ready in about 25 minutes, making it perfect for busy weeknights.
Table of Contents
- Why I love this recipe
- Substitutions
- How to make Chicken Veggie Pasta
- Pro Tips
- You may also enjoy
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Substitutions
Use any leftover cooked chicken if you don’t have a rotisserie bird. Swap in your favorite pasta shape—shells, penne, or fusilli all work well.
How to make Chicken Veggie Pasta
Step 1 – Chop the broccoli and cauliflower into medium florets and dice the onion.
Step 2 – Preheat the broiler.
Step 3 – Salt a large pot of water lightly and bring to a boil. Add the pasta and cook according to package directions.
Step 4 – In a 9×13-inch casserole dish combine the shredded rotisserie chicken, broccoli, cauliflower, diced onion, and minced jarred garlic.
Step 5 – Drizzle with olive oil and season with salt and black pepper to taste.
Step 6 – Pour in the heavy cream and chicken broth, stir to combine, then dot the top with butter cut into pats.
Step 7 – Place the dish on the middle oven rack under the broiler. Roast until the vegetables are tender and slightly browned at the edges, about 15 minutes.
Step 8 – While the vegetables roast, toast the pine nuts in a small dry skillet over medium heat, stirring constantly, until golden, about 2–3 minutes. Remove from heat.
Step 9 – Remove the casserole from the oven and immediately add the drained pasta to the dish.
Step 10 – Spoon jarred pesto over the pasta and sprinkle with shredded Parmesan.
Step 11 – Toss until the pasta is evenly coated. Let the pasta rest 5 minutes, stir again, then serve in bowls topped with the toasted pine nuts.
Pro Tips
Store leftovers in an airtight container in the refrigerator for up to 4–5 days. Reheat gently to preserve the cream sauce and texture of the vegetables.
You may also enjoy
- Chicken Broccoli Stuffing Casserole
- Broccoli Cheese Soup
- Crockpot Chicken Poppy Seed Casserole
- Macadamia Nut Chicken with Honey Brown Butter Cream Sauce
- 5-Ingredient Monterey Chicken Casserole
- Monterey Chicken Soup
Chicken Broccoli Cauliflower Pasta Recipe
Equipment
- Cutting board
- 4-quart non-stick stock pot
- 9×13 casserole dish
- Small skillet
Ingredients
- 12 ounces pasta
- 1 cup shredded leftover rotisserie chicken
- 1 small head broccoli, cut into florets
- 1 small head cauliflower, cut into florets
- 1 small onion, diced
- 2 tsp jarred minced garlic
- 3 Tbsp olive oil
- 1/2 cup heavy cream
- 1/2 cup low-sodium chicken broth
- 3 Tbsp butter (cut into 6 pats)
- 1/4 cup pine nuts
- 1/2 cup jarred pesto
- 1 cup shredded Parmesan cheese
- Salt and black pepper to taste
Instructions
- Chop broccoli and cauliflower into medium florets and dice the onion.
- Preheat the broiler.
- Salt a large pot of water and bring to a boil. Cook the pasta according to package directions and drain.
- In a 9×13 ovenproof casserole dish, combine chicken, broccoli, cauliflower, onion, and minced garlic.
- Drizzle with olive oil and season with salt and pepper.
- Add the cream and chicken broth, stir to combine, and top with butter pats.
- Broil on the middle rack until vegetables are roasted and browned at the edges, about 15 minutes.
- Toast pine nuts in a small dry skillet over medium heat until golden, 2–3 minutes, then remove from heat.
- Remove the casserole from the oven and immediately add the drained pasta to the dish.
- Spoon pesto over the pasta, sprinkle with Parmesan, and toss to coat.
- Let rest 5 minutes, stir again, and serve topped with toasted pine nuts.
Notes
- Store leftovers in an airtight container in the refrigerator for 4–5 days.
Nutrition
Hi there — I’m Zona House. I create simple, satisfying recipes that make weeknight cooking easier and more delicious.
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