Creamy Rotisserie Chicken Broccoli Pasta Recipe
This Creamy Rotisserie Chicken Broccoli Pasta is a comforting and easy-to-make dish combining tender shredded rotisserie chicken, fresh broccoli, and penne pasta in a luscious, creamy Parmesan and mozzarella sauce. Perfect for a quick weeknight dinner, it balances rich flavors with wholesome ingredients.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4-6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Scale
Pasta and Vegetables
- 1 lb penne pasta
- 4 cups broccoli florets, fresh or frozen
Protein
- 1 whole rotisserie chicken (3–4 lbs), shredded (about 4 cups meat)
Sauce
- 2 tbsp olive oil
- 2 tbsp butter
- 3 cloves garlic, minced fine
- 1 medium yellow onion, diced small
- 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 black pepper to taste
Instructions
- Cook the pasta and broccoli: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. During the last 3 minutes of cooking, add the broccoli florets directly into the boiling pasta water. Reserve 1 cup of the starchy pasta water before draining the pasta and broccoli together. Set aside.
- Sauté aromatics: In your largest skillet, heat olive oil and butter over medium-low heat. Add the diced yellow onion and cook for 4-5 minutes until softened. Add the minced garlic and sauté for another 30 seconds until fragrant, being careful not to burn it.
- Prepare creamy sauce: Pour in the heavy cream and chicken broth. Increase the heat slightly to bring the mixture to a gentle simmer, watching for small bubbles around the edges, and cook for 2-3 minutes to slightly thicken the sauce without boiling.
- Add cheeses and season: Remove the skillet from heat completely to prevent the cheese from becoming grainy. Whisk in the Parmesan and mozzarella cheese until smooth and creamy. Season with Italian seasoning, garlic powder, salt, black pepper, and red pepper flakes if using.
- Combine pasta, broccoli, and chicken: Add the drained pasta and broccoli to the creamy sauce, tossing gently with tongs to coat everything evenly. Fold in the shredded rotisserie chicken until well mixed.
- Adjust consistency and finish: Gradually add reserved pasta water, 2 tablespoons at a time, stirring until the sauce reaches a creamy and glossy consistency. Just before serving, stir in a cold knob of butter for a rich, restaurant-quality finish.
Notes
- Reserve the pasta water as it contains starch that helps thicken and bind the sauce.
- Using rotisserie chicken saves time and adds flavor but you can substitute with cooked chicken breast or thighs.
- Adjust red pepper flakes to your spice preference or omit for a milder dish.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, though the sauce will be less rich.
- This dish is best served immediately but can be refrigerated in an airtight container for up to 3 days.
Keywords: creamy chicken pasta, rotisserie chicken pasta, broccoli pasta, easy weeknight dinner, creamy penne pasta, skillet pasta dish
