Description
This Creamy Rotisserie Chicken Broccoli Pasta is a comforting and easy-to-make dish combining tender shredded rotisserie chicken, fresh or frozen broccoli, and perfectly cooked penne pasta in a luscious, cheesy cream sauce. Ideal for a quick weeknight dinner, this recipe brings together flavors of garlic, Italian seasoning, and a blend of Parmesan and mozzarella cheeses for a wholesome, satisfying meal.
Ingredients
Scale
Pasta and Vegetables
- 1 lb penne pasta
- 4 cups broccoli florets (fresh or frozen)
Chicken
- 1 whole rotisserie chicken (3–4 lbs), shredded (about 4 cups meat)
Sauce
- 2 tbsp olive oil
- 3 cloves garlic, minced fine
- 1 medium yellow onion, diced small
- 2 tbsp butter
- 1 cup heavy cream
- 1/2 cup low-sodium chicken broth
- 1 cup Parmesan cheese, freshly grated
- 1/2 cup whole milk mozzarella cheese, shredded
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
Instructions
- Cook pasta and broccoli: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. During the last 3 minutes of cooking time, add the broccoli florets directly into the pasta water to cook them simultaneously.
- Reserve pasta water and drain: Before draining, scoop out and reserve 1 cup of starchy pasta water. Then drain the pasta and broccoli together in a colander and set aside.
- Sauté onions and garlic: Heat olive oil and butter in a large skillet over medium-low heat. Add the diced onion and cook for 4-5 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
- Create the cream sauce base: Pour in the heavy cream and chicken broth, bringing the mixture to a gentle simmer for 2-3 minutes. Watch for small bubbles forming around the edges, avoiding a rolling boil.
- Add cheeses off the heat: Remove the skillet from the heat to prevent the cheese from becoming grainy. Whisk in the Parmesan and mozzarella cheeses until the sauce is smooth and creamy. Season with Italian seasoning, garlic powder, salt, pepper, and optional red pepper flakes.
- Combine pasta, broccoli, and chicken: Add the drained pasta and broccoli to the creamy sauce. Toss gently using tongs to coat everything evenly. Fold in the shredded rotisserie chicken last.
- Adjust sauce consistency and finish: Gradually stir in the reserved pasta water, 2 tablespoons at a time, until the sauce reaches a glossy, creamy consistency. Just before serving, stir in a cold knob of butter for a rich, restaurant-quality finish.
Notes
- Using rotisserie chicken saves time and adds flavorful, tender meat.
- If fresh broccoli is unavailable, frozen broccoli florets work just as well.
- Adjust red pepper flakes based on your heat preference or omit altogether.
- Reserve some pasta water to help adjust and loosen the sauce for the perfect texture.
- Serve immediately for best taste and texture; leftovers can be refrigerated and gently reheated with a splash of cream or broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Keywords: creamy pasta, rotisserie chicken recipe, broccoli pasta, easy dinner, weeknight meal, one pan pasta, cheesy pasta
