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rotisserie chicken pasta bake

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Rotisserie Chicken Pasta Bake

Preparation of this rotisserie chicken pasta bake is streamlined by using rotisserie chicken, cooking broccoli in the same pot as the pasta, and making a quick, creamy sauce in a high-powered blender.

Ingredients:

  • 6 ounces high protein pasta, such as barilla®
  • 4 ounces chopped broccoli florets
  • 8 ounces rotisserie chicken, cut into bite-sized pieces
  • 2-ounce chunk parmesan cheese
  • 8 ounces high protein cottage cheese, such as good culture®
  • 4 fluid ounces high protein milk, such as fa!rlife®
  • 2 ounces low-fat cream cheese
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon cantanzaro herbs
  • 4 ounces shredded mozzarella cheese, divided

Direction

  1. Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a casserole dish.
  2. Bring a large pot of salted water to a boil, and cook pasta for 7 minutes. Add broccoli; cook for 2 minutes more. Drain pasta and broccoli.
  3. Add Parmesan chunk to a high powered blender, such as a Vitamix. Blend on High until Parmesan chunk is finely ground. Add in cottage cheese, milk, and cream cheese; blend until smooth. Pour mixture into a large bowl. Stir in granulated garlic and Cantanzaro herbs. Add in the pasta, broccoli, chicken, and half the mozzarella cheese; stir until combined.
  4. Pour into the prepared casserole dish. Top with remaining mozzarella cheese.
  5. Pour into the prepared casserole dish. Top with remaining mozzarella cheese.
  6. Bake in the preheated oven until bubbly, about 30 minutes. Serve immediately.

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