Ingredients:

  • 12 oz (340g) Penne or Rotini pasta
  • 4 cups (380g) Fresh broccoli florets, bite-sized
  • 1 tbsp (15g) Salt
  • 3 tbsp (42g) Unsalted butter
  • 3 cloves (15g) Garlic, minced
  • 2 tbsp (16g) All-purpose flour
  • 2 cups (480ml) Whole milk
  • ½ tsp (3g) Salt
  • ¼ tsp (1g) Black pepper
  • 3 cups (450g) Shredded rotisserie chicken
  • 1 cup (100g) Freshly grated Parmesan cheese
  • 1 tsp (2g) Dried parsley

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions. Exactly 3 minutes before the pasta is al dente, add the broccoli florets directly into the boiling water. Drain both together, reserving ½ cup (120ml) of the starchy pasta water.
  2. In the same pot, melt the butter over medium heat until it foams. Stir in the minced garlic and sauté for 1 minute until fragrant. Whisk in the flour to create a roux, cooking for 2 minutes to remove the raw flour taste. Slowly whisk in the milk, simmering until the sauce thickens and coats the back of a spoon.
  3. Fold in the shredded rotisserie chicken and grated Parmesan. Stir over low heat until the cheese is completely melted and the chicken is warmed through. Return the pasta and broccoli to the pot, tossing gently until enveloped in the sauce. If the sauce is too thick, add the reserved pasta water one tablespoon at a time.