Description
This Rotisserie Chicken Broccoli Pasta is a creamy, comforting dish featuring tender shredded rotisserie chicken, fresh or frozen broccoli, and penne pasta, all coated in a rich Parmesan and mozzarella cheese sauce. Quick to prepare and packed with flavor, it’s perfect for an easy weeknight dinner that feels indulgent yet wholesome.
Ingredients
Scale
Pasta and Vegetables
- 1 lb penne pasta
- 4 cups broccoli florets (fresh or frozen)
Meat
- 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 freshly grated Parmesan cheese
- 1/2 cup shredded whole milk mozzarella cheese
- 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 instructions until al dente. During the last 3 minutes of cooking, add the broccoli florets directly to the boiling pasta water.
- Drain and Reserve Pasta Water: Before draining, reserve 1 cup of the starchy pasta water. Then drain the pasta and broccoli together 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 the minced garlic and cook for an additional 30 seconds until fragrant, stirring continuously to prevent burning.
- 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, watching for small bubbles around the edges but not a rolling boil. Let it simmer for 2-3 minutes to slightly thicken.
- Add Cheese and Seasonings off Heat: Remove the skillet from heat completely to avoid grainy cheese. Whisk in the Parmesan and mozzarella cheeses until the sauce is smooth. Stir in Italian seasoning, garlic powder, salt, pepper, and optional red pepper flakes to taste.
- Toss Pasta and Broccoli in Sauce: Add the drained pasta and broccoli to the creamy sauce. Using tongs or a large spoon, gently toss everything to coat evenly.
- Fold in Shredded Chicken: Carefully fold in the shredded rotisserie chicken into the pasta and sauce mixture, distributing the meat evenly.
- Adjust Sauce Consistency: Add reserved pasta water 2 tablespoons at a time to the skillet, stirring gently, until the sauce reaches a creamy, glossy consistency.
- Finish with Butter and Serve: Just before serving, stir in a cold knob of butter for a rich, restaurant-quality finish. Serve warm and enjoy your comforting rotisserie chicken broccoli pasta!
Notes
- Using frozen broccoli is a convenient shortcut and works just as well as fresh in this recipe.
- Reserve pasta water is key for adjusting the sauce consistency and adding silkiness.
- Adding the cheese off the heat ensures a smooth, non-grainy sauce.
- Feel free to substitute penne with other pasta types like rigatoni or farfalle.
- This dish can be prepared ahead and reheated gently on the stovetop with a splash of extra cream or broth.
- For a spicier kick, increase the amount of red pepper flakes or add a pinch of cayenne pepper.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: rotisserie chicken pasta, broccoli pasta, creamy chicken pasta, quick dinner, easy pasta recipes, one pot pasta
