Creamy Rotisserie Chicken Broccoli Pasta
If you’re looking for a cozy, weeknight dinner that feels both indulgent and nourishing, look no further than this Creamy Rotisserie Chicken Broccoli Pasta. Packed with tender pasta, wholesome broccoli, and flavorful shredded rotisserie chicken, this dish comes together with ease and warms the heart at every bite. The creamy, cheesy sauce envelops everything in a way that makes it simply irresistible — a delightful family favorite that even picky eaters will appreciate.
Perfect for busy weeknights or a comforting weekend meal, this pasta dish is not only quick to make but also utilizes rotisserie chicken, which cuts down on prep time without sacrificing taste. With a blend of fresh ingredients and just the right amount of seasoning, you’ll find that this is the dish you’ll turn to again and again. Whether paired with a side salad or enjoyed on its own, readers will love how satisfying and delicious it is!
This is what the finished dish looks like when perfectly baked.
Ingredients
- 1 lb penne pasta
- 1 whole rotisserie chicken (3-4 lbs, shredded, about 4 cups meat)
- 4 cups broccoli florets (fresh or frozen)
- 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 chicken broth (low-sodium)
- 1 cup Parmesan cheese (freshly grated)
- 1/2 cup mozzarella cheese (whole milk, shredded)
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes (optional)
All the key ingredients come together to create a rich and delicious sauce.
Directions
- Bring a large pot of salted water to a boil and cook the penne pasta according to package directions until al dente. During the last 3 minutes of cooking time, add the broccoli florets directly to the pasta water.
- Before draining, reserve 1 cup of starchy pasta water in a measuring cup. Drain the pasta and broccoli together and set aside.
- Heat olive oil and butter in your largest skillet over medium-low heat. Cook diced onion for 4-5 minutes until softened, then add minced garlic and sauté for an additional 30 seconds until fragrant.
- Pour in the heavy cream and chicken broth, bringing the mixture to a gentle simmer for 2-3 minutes. Look for small bubbles around the edges, not a rolling boil.
- Remove the skillet from heat completely before adding cheese to prevent graininess. Whisk in the Parmesan and mozzarella until completely smooth, then season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes.
- Add the drained pasta and broccoli to the creamy sauce, tossing gently with tongs to coat everything evenly. Fold in the shredded rotisserie chicken last.
- Add reserved pasta water 2 tablespoons at a time until you reach a creamy, glossy consistency. Stir in a cold knob of butter just before serving for a restaurant-quality finish.
Tips & Variations
- Ingredient Substitutions: You can use whole wheat pasta for a healthier option or substitute the heavy cream with half-and-half for a lighter sauce.
- Optional Variations: Feel free to add other vegetables like spinach or bell peppers, or swap out the chicken for roasted turkey.
- Storage or Reheating Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat, adding a splash of broth or cream to loosen the sauce if needed.
Recipe Information
- Prep time: 15 minutes
- Cook time: 20 minutes
- Total time: 35 minutes
- Servings: 6
- Difficulty level: Easy
Image description or alt-text if needed.
Creamy Rotisserie Chicken Broccoli Pasta
550kcal
Ingredients
Main Ingredients
- 1 lb penne pasta
- 1 whole rotisserie chicken (3-4 lbs, shredded, about 4 cups meat)
- 4 cups broccoli florets (fresh or frozen)
- 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 chicken broth (low-sodium)
- 1 cup Parmesan cheese (freshly grated)
- 1/2 cup mozzarella cheese (whole milk, shredded)
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes (optional) Add for extra heat
Method
Preparation
- Bring a large pot of salted water to a boil and cook the penne pasta according to package directions until al dente. During the last 3 minutes of cooking time, add the broccoli florets directly to the pasta water.
- Before draining, reserve 1 cup of starchy pasta water in a measuring cup. Drain the pasta and broccoli together and set aside.
Cooking
- Heat olive oil and butter in your largest skillet over medium-low heat. Cook diced onion for 4-5 minutes until softened, then add minced garlic and sauté for an additional 30 seconds until fragrant.
- Pour in the heavy cream and chicken broth, bringing the mixture to a gentle simmer for 2-3 minutes. Look for small bubbles around the edges, not a rolling boil.
- Remove the skillet from heat completely before adding cheese to prevent graininess. Whisk in the Parmesan and mozzarella until completely smooth, then season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes.
- Add the drained pasta and broccoli to the creamy sauce, tossing gently with tongs to coat everything evenly. Fold in the shredded rotisserie chicken last.
- Add reserved pasta water 2 tablespoons at a time until you reach a creamy, glossy consistency. Stir in a cold knob of butter just before serving for a restaurant-quality finish.
Nutrition
Serving1gCalories550kcalCarbohydrates45gProtein30gFat25gSaturated Fat15gSodium600mgFiber3gSugar2g
Notes
Ingredient Substitutions: You can use whole wheat pasta for a healthier option or substitute the heavy cream with half-and-half for a lighter sauce. Optional Variations: Feel free to add other vegetables like spinach or bell peppers, or swap out the chicken for roasted turkey. Storage or Reheating Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat, adding a splash of broth or cream to loosen the sauce if needed.