Description
This creamy Rotisserie Chicken Broccoli Pasta is a comforting and delicious weeknight meal that combines tender shredded rotisserie chicken with perfectly cooked penne pasta and fresh broccoli florets in a rich, cheesy cream sauce. Ready in just 35 minutes, this dish uses simple pantry staples and is elevated by Italian seasonings and freshly grated Parmesan and mozzarella cheeses for an indulgent yet easy dinner option that your family will love.
Ingredients
Scale
Pasta and Vegetables
- 1 lb penne pasta (Barilla recommended)
- 4 cups fresh broccoli florets (frozen optional)
Protein
- 1 whole rotisserie chicken, shredded (3–4 lbs, about 4 cups meat)
Base and Aromatics
- 2 tbsp olive oil
- 2 tbsp butter
- 1 medium yellow onion, diced small
- 3 cloves garlic, minced fine
Creamy Sauce
- 1 cup heavy cream
- ½ cup low-sodium chicken broth
- 1 cup freshly grated Parmesan cheese
- ½ cup whole milk mozzarella, shredded
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- Salt and black pepper, to taste
- ¼ tsp red pepper flakes (optional)
Instructions
- Cook Pasta and Broccoli: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente. During the last 3 minutes of cooking, add the broccoli florets directly to the pasta water to achieve a tender-crisp texture.
- Reserve Pasta Water and Drain: 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. Cook the diced onion for 4-5 minutes until softened and translucent. Add the minced garlic and sauté for 30 seconds until fragrant, being careful not to brown it.
- Make Creamy Sauce: 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 without letting it boil to prevent breaking the cream.
- Add Cheese Off Heat: Remove the skillet from heat completely before adding the Parmesan and mozzarella cheeses. Whisk until the sauce is smooth, then 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 sauce and toss gently with tongs to coat evenly. Fold in the shredded rotisserie chicken last to keep it tender.
- Adjust Sauce Consistency: Add the reserved pasta water 2 tablespoons at a time, stirring gently until the sauce reaches a creamy, glossy consistency.
- Finish with Butter: Stir in a cold knob of butter just before serving to create a silky, restaurant-quality finish.
Notes
- Remove the sauce from heat before adding cheese to prevent graininess.
- Use both white and dark meat from the rotisserie chicken for the best flavor and texture.
- Add reserved pasta water gradually to achieve the perfect sauce consistency.
- Fresh garlic and freshly grated Parmesan cheese greatly improve the sauce’s flavor and texture.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- For reheating, warm gently on the stovetop with a splash of cream or milk to maintain creaminess. Microwave reheating may cause graininess.
- This pasta can be transformed into a casserole by topping with extra mozzarella and baking at 375°F for 20-25 minutes until bubbly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Italian
Keywords: rotisserie chicken pasta, broccoli pasta, creamy pasta recipe, weeknight dinner, easy pasta, chicken broccoli pasta, creamy chicken pasta, penne pasta recipe, Italian pasta dish, quick dinners
