Description
This creamy rotisserie chicken broccoli pasta is a perfect weeknight dinner that combines tender shredded chicken, fresh broccoli, and pasta in a rich, cheesy sauce. Made with store-bought rotisserie chicken and simple pantry staples, it comes together in just 35 minutes, delivering nearly 30 grams of protein per serving and restaurant-quality flavor with minimal effort.
Ingredients
Scale
Pasta and Vegetables
- 1 lb penne pasta (Barilla recommended)
- 4 cups fresh broccoli florets (frozen works if needed)
Chicken
- 1 whole rotisserie chicken, shredded (3–4 lbs, about 4 cups meat)
Flavor Base
- 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 penne pasta and cook according to package directions until al dente. During the last 3 minutes, add the broccoli florets directly to the pot to cook until tender-crisp.
- Reserve Pasta Water and Drain: Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta and broccoli together and set aside.
- Sauté Onion and Garlic: In a large skillet over medium-low heat, heat olive oil and butter. Add diced onion and cook for 4-5 minutes until softened and translucent. Add minced garlic and cook for 30 seconds until fragrant, being careful not to brown the garlic.
- Simmer Cream and Broth: Pour in the heavy cream and chicken broth, bringing the mixture to a gentle simmer for 2-3 minutes. Small bubbles should form around the edges without boiling vigorously.
- Add Cheese and Seasonings: Remove the skillet from heat completely before whisking in Parmesan and mozzarella cheeses to avoid graininess. Stir until smooth. 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 and toss gently with tongs to coat evenly. Fold in shredded rotisserie chicken last to preserve tenderness.
- Adjust Sauce Consistency: Add the reserved pasta water 2 tablespoons at a time while tossing 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 skillet from heat before adding cheese to prevent the sauce from becoming grainy.
- Use both white and dark meat from the rotisserie chicken for enhanced flavor and texture.
- Add reserved pasta water gradually to control sauce thickness.
- For leftovers, store in an airtight container in the refrigerator for up to 4 days; reheating gently on the stovetop with a splash of cream or milk preserves the sauce texture better than microwaving.
- This dish can be transformed into a casserole by baking with extra mozzarella 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 chicken pasta, quick dinner, weeknight pasta, one-pan pasta, easy chicken pasta
