Creamy Rotisserie Chicken Broccoli Pasta Recipe
This Creamy Rotisserie Chicken Broccoli Pasta is a comforting and delicious one-pan meal that combines tender shredded rotisserie chicken, fresh broccoli, and penne pasta all coated in a rich, cheesy cream sauce. Perfect for a quick weeknight dinner, this recipe offers a perfect balance of flavors with garlic, Italian seasoning, and a blend of Parmesan and mozzarella cheeses.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
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
- 2 tbsp butter
- 1 medium yellow onion, diced small
- 3 cloves garlic, minced fine
- 1 cup heavy cream
- 1/2 cup low-sodium chicken broth
- 1 cup freshly grated Parmesan cheese
- 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 pepper to taste
Instructions
- Cook Pasta and Broccoli: Bring a large pot of salted water to a boil. Cook the penne pasta according to package directions until al dente. During the last 3 minutes of cooking, add the broccoli florets directly to the boiling pasta water to cook simultaneously.
- Reserve Pasta Water and Drain: Before draining, reserve 1 cup of the starchy pasta water and set aside. Drain the pasta and broccoli together and set them aside.
- Sauté Onion 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 the minced garlic and sauté for an additional 30 seconds until fragrant.
- Simmer Cream and Broth: Pour in the heavy cream and low-sodium chicken broth. Bring the mixture to a gentle simmer over medium-low heat for 2-3 minutes, ensuring you see small bubbles around the edges without boiling.
- Add Cheese and Seasonings: Remove the skillet from heat completely. Whisk in the grated Parmesan and shredded mozzarella until the sauce is smooth. Season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes (if using).
- Toss Pasta and Broccoli in Sauce: Add the drained pasta and broccoli to the creamy sauce. Using tongs, gently toss to coat evenly with the cheese sauce.
- Add Chicken and Adjust Consistency: Fold in the shredded rotisserie chicken gently. Add the reserved pasta water 2 tablespoons at a time, stirring until the sauce reaches a creamy, glossy consistency.
- Finish and Serve: Stir in a cold knob of butter just before serving for a silky, restaurant-quality finish. Adjust salt and pepper if needed and serve warm.
Notes
- You can use fresh or frozen broccoli, but if using frozen, thaw slightly before adding to the pasta water.
- Reserve pasta water is key for adjusting sauce consistency and adding extra creaminess.
- For a spicier kick, increase the red pepper flakes according to taste.
- Use whole milk mozzarella for best melting and flavor; part-skim varieties may not melt as smoothly.
- This dish can be stored in the refrigerator for up to 3 days and reheated gently with a splash of chicken broth or cream to loosen the sauce.
Keywords: creamy pasta, rotisserie chicken, broccoli pasta, one-pan dinner, comfort food, penne pasta, cheesy pasta, easy weeknight meal