This pasta with rotisserie chicken and veggies dish is for my pasta and veggie lovers out there. It would be a great dish to make during a fridge clean out where you use all of your leftover veggies. I like to make it with rotisserie chicken just because it's easy and who doesn't love a rotisserie chicken? It will save you some time and one more dirty dish.
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This pasta dish is packed full of nutrition and flavor! I like to use onion and garlic which are a staple for me. I add in quite a bit of freshly squeezed lemon juice, Italian seasoning, garlic salt, and parmesan. It's a lighter pasta dish than what I normally make because it doesn't have a cream sauce. The flavor is still great and it has so many veggies in it!
Creating recipes has been a little bit hard for me because I love to cook and bake but I do not love to measure. I have been trying to get measurements for everything as I go. Just know, if you think one of my recipes needs a little more or less of something, that's okay- test it out! I don't always use the same measurements when I make the same dish. Some days you just need an extra heaping cup of parmesan in there.
Equipment
- Large stainless pan with lid
- Small Pot (To boil the pasta)
- Knife
- Cutting board
- Lemon squeezer (Or use your hands)
- Measuring cups
- Measuring spoons
Ingredients
- 10-12 oz pasta, I like to use mini farfalle
- 2 Cups leftover rotisserie chicken
- 1 white onion
- 4 Cups broccoli
- 1-2 sweet bell peppers
- 1 Cup grape tomatoes
- 1 bunch of green onion, the white tips and green tips should be separated.
- ¼ Cup olive oil
- 1 ½ Cups Parmesan
- ½ Cup Pasta water
- 4 cloves garlic, minced
- 2-3 tablespoon freshly squeezed lemon
- 2 teaspoon italian seasoning
- 1 teaspoon Lawry's garlic salt, plus a bit more for the end
Instructions
- Gather everything you need. Wash your veggies and get a pot of water boiling to start your pasta.
- Once your water is boiling, follow the instructions on the pasta box.
- Get your large pan hot and add in your ¼ Cup olive oil.
- Dice your onion and cut broccoli and sweet peppers into bite size pieces.
- Add broccoli, onion, and peppers to the hot pan.
- While they are cooking, mince your garlic, quarter your tomatoes, and mince the white tips of the green onions (by the roots)
- Quarter your lemon and measure out your garlic salt and italian seasoning.
- Once your broccoli, peppers, and onion are starting to get tender, add your tomatoes, garlic, and white tips of the green onions into the pan. Squeeze in your lemon juice and add your garlic salt and italian seasoning.
- When pasta is finished cooking, reserve ½ cup of pasta water and set it aside to add into the main dish.
- Add your chicken in to the pan with the veggies. Once pasta is drained, add that in along with the reserved water.
- Add just a little bit more garlic seasoning, italian seasoning, and lemon juice and stir really well.
- Add your parmesan cheese and stir around. Serve hot with your favorite toppings.
- I like to add the green onion, more parmesan, and an extra squeeze of lemon. Enjoy!
Notes
- Use what you have.
- I definitely think that you should have the lemon and Italian seasoning and garlic salt but the veggies could really be whatever you have on hand. I have made it with zucchini and yellow squash before and that was also fantastic. This is basically a clean out the fridge meal.
Storage
This is great leftover. Keep it in an airtight container in the refrigerator for up to 4 days.
Other Dinner Recipes:
Other Recipe Inspiration
- Easy Sheet Pan Garlic Chicken and Broccoli
- Best Sausage Tortellini Soup
- One Pan Korean Beef Bowls
- Easy Air Fryer Chicken Nuggets
- Homemade Pizza Dough
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If you loved this recipe, I would be so appreciative of a 5 star rating. Like I tell my family, thank you for being one of my taste testers!
📖Recipe
Pasta with Rotisserie Chicken and Veggies
Equipment
- pot for pasta
- large pan for everything else
- knife
- cutting board
- measuring spoons
- measuring cups
- lemon squeezer
Ingredients
- 10-12 oz pasta I like to use mini farfalle
- 2 Cups chicken leftover rotisserie
- 1 white onion
- 4 Cups broccoli
- 2 sweet bell peppers
- 1 Cup grape tomatoes
- 1 bunch of green onion the white tips and green tips should be separated.
- ¼ Cup olive oil
- 1 ½ Cups Parmesan
- ½ Cup Pasta water
- 4 cloves garlic minced
- 2-3 tablespoon freshly squeezed lemon
- 2 teaspoon italian seasoning
- 1 teaspoon Lawry’s garlic salt plus a bit more for the end
Instructions
- Gather everything you need. Wash your veggies and get a pot of water boiling to start your pasta.
- Once your water is boiling, follow the instructions on the pasta box.
- Get your large pan hot and add in your ¼ Cup olive oil.
- Dice your onion and cut broccoli and sweet peppers into bite size pieces.
- Add broccoli, onion, and peppers to the hot pan.
- While they are cooking, mince your garlic, quarter your tomatoes, and mince the white tips of the green onions (by the roots)
- Quarter your lemon and measure out your garlic salt and italian seasoning.
- Once your broccoli, peppers, and onion are starting to get tender, add your tomatoes, garlic, and white tips of the green onions into the pan. Squeeze in your lemon juice and add your garlic salt and italian seasoning.
- When pasta is finished cooking, reserve ½ cup of pasta water and set it aside to add into the main dish.
- Add your chicken in to the pan with the veggies. Once pasta is drained, add that in along with the reserved water.
- Add just a little bit more garlic seasoning, italian seasoning, and lemon juice and stir really well.
- Add your parmesan cheese and stir around. Serve hot with your favorite toppings.
- I like to add the green onion, more parmesan, and an extra squeeze of lemon. Enjoy!
Notes
- Use what you have.
- I definitely think that you should have the lemon and Italian seasoning and garlic salt but the veggies could really be whatever you have on hand. I have made it with zucchini and yellow squash before and that was also fantastic. This is basically a clean out the fridge meal.
- This is great leftover. Keep it in an airtight container in the refrigerator for up to 4 days.
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