Description
This creamy rotisserie chicken broccoli pasta is a quick and flavorful weeknight meal combining tender shredded rotisserie chicken, fresh broccoli, and penne pasta in a rich, cheesy cream sauce seasoned with Italian herbs and a hint of spice. Ready in just 35 minutes, it offers a comforting, protein-packed dinner with the depth of flavor that rivals restaurant dishes.
Ingredients
Scale
Pasta and Vegetables
- 1 lb penne pasta (Barilla recommended)
- 4 cups fresh broccoli florets (frozen can be used if needed)
Chicken
- 1 whole rotisserie chicken, shredded (3–4 lbs, about 4 cups meat)
Sauté 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 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 pot with the pasta to achieve a tender-crisp texture.
- Reserve Pasta Water and Drain: Before draining, reserve 1 cup of starchy pasta water to help adjust sauce consistency later. Drain the pasta and broccoli together and set aside.
- Sauté Onion and Garlic: Heat olive oil and butter in your largest skillet over medium-low heat. Cook the diced onion for 4-5 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to let it brown.
- Simmer Cream and Broth: 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 but avoid a rolling boil to prevent the cream from breaking.
- Add Cheese Off Heat: Remove the skillet from heat completely before adding the cheeses. Whisk in the Parmesan and mozzarella until the sauce is completely smooth. Season with Italian seasoning, garlic powder, salt, black pepper, and optional red pepper flakes.
- Toss 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 last to keep the meat tender.
- Adjust Sauce Consistency and Finish: Gradually add reserved pasta water, 2 tablespoons at a time, tossing until the sauce reaches a creamy, glossy consistency. Just before serving, stir in a cold knob of butter for a silky, restaurant-quality finish.
Notes
- Remove the sauce from heat before adding cheese to prevent graininess in the sauce.
- Use both white and dark meat from the rotisserie chicken for best flavor and texture.
- Add reserved pasta water gradually to achieve the perfect consistency—creamy and glossy without being too thick or thin.
- Leftovers can be stored in airtight containers in the refrigerator for up to 4 days; flavors improve after sitting overnight.
- For reheating, warm gently on the stovetop with a splash of cream or milk to maintain sauce texture; microwave may cause graininess.
- This dish can be transformed into a casserole by transferring to a baking dish, topping with extra mozzarella, and baking at 375°F (190°C) 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, creamy chicken pasta, broccoli pasta, quick weeknight dinner, creamy rotisserie chicken, penne pasta recipe, easy pasta dinner, chicken and broccoli pasta
