Cooklist AI

Rotisserie Chicken and Broccoli Conchiglie Alfredo

Name: Rotisserie Chicken and Broccoli Conchiglie Alfredo
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 teaspoon garlic powder; 2 tablespoons unsalted butter; ¼ cup all-purpose flour; 8 ounces medium shell pasta (conchiglie); 3 cups broccoli, chopped into small florets; 2 cups cooked rotisserie chicken, diced; 1 cup whole milk; 1 cup low sodium chicken broth; ½ teaspoon ground black pepper; ½ teaspoon sea salt; 2 cups aged sharp cheddar cheese, grated

Indulge in an effortless dinner with our Rotisserie Chicken and Broccoli Conchiglie Alfredo! Enjoy perfectly aldente shell pasta, seasoned with a homemade creamy cheddar cheese sauce, tossed with oven-roasted chicken and fresh broccoli. This easy meal is a sure-fire hit for the whole family!



40 min

TOTAL TIME

973

CALORIES

$2.40

PER SERVING

Rotisserie Chicken and Broccoli Conchiglie Alfredo

Ingredients

11 INGREDIENTS

4 SERVINGS

1 tsp garlic powder

2 tbsp unsalted butter

1/4 cup all purpose flour

8 oz medium shell pasta

conchiglie

3 cups broccoli

chopped into small florets

2 cups cooked rotisserie chicken

diced

1 cup whole milk

1 cup low sodium chicken broth

1/2 tsp ground black pepper

1/2 tsp sea salt

2 cups aged sharp cheddar cheese

grated

Directions

10 STEPS

10 min

PREP TIME

30 min

COOK TIME

40 min

TOTAL TIME

Boil the shell pasta (conchiglie) in a large salted pot of water according to package directions.

Near the end of the pasta cooking time, add the chopped broccoli and cook for 3-4 minutes until crisp-tender.

Drain the pasta and broccoli and set aside in a large bowl.

In a large skillet over medium heat, melt the unsalted butter.

Sprinkle the all-purpose flour into the skillet and stir for 1 minute.

Gradually whisk in the whole milk into the skillet, followed by the low sodium chicken broth. Season the mixture with garlic powder, black pepper, and sea salt.

Continuously stir the mixture until it starts to bubble and thickens.

Remove the skillet from heat. Add the grated sharp cheddar cheese, stirring until it has completely melted into the sauce.

To the bowl of drained pasta and broccoli, add the diced rotisserie chicken and pour the cheese sauce over. Stir to combine all ingredients well.

If the sauce appears too thick, gradually stir in a little milk to achieve your desired consistency. Serve while hot.

Health Info

Macros

58g

CARBS

54g

FAT

61g

PROTEIN