Ingredients

1 lb penne pasta

1 whole rotisserie chicken, shredded (3-4 lbs, about 4 cups meat)

4 cups fresh broccoli florets (frozen works if needed)

2 tbsp olive oil

3 cloves garlic, minced fine

1 medium yellow onion, diced small

2 tbsp butter

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

Step 1: Bring a large pot of salted water to a boil. Cook penne pasta according to package directions until al dente. Add broccoli florets to the pasta water during the last 3 minutes of cooking for tender-crisp texture.

Step 2: Before draining, reserve 1 cup of starchy pasta water. Drain pasta and broccoli together and set aside.

Step 3: In your largest skillet, heat olive oil and butter over medium-low heat. Cook diced onion for 4-5 minutes until softened and translucent. Add minced garlic and cook for 30 seconds until fragrant, avoiding browning.

Step 4: Pour in heavy cream and chicken broth. Bring to a gentle simmer for 2-3 minutes, watching for small bubbles around the edges but no rolling boil.

Step 5: Remove skillet from heat completely. Whisk in Parmesan and mozzarella cheese until smooth. Season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes.

Step 6: Add drained pasta and broccoli to the sauce. Toss gently to coat evenly. Fold in shredded rotisserie chicken last to keep it tender. Add reserved pasta water 2 tablespoons at a time to reach a creamy, glossy consistency.

Step 7: Stir in a cold knob of butter just before serving for a silky, restaurant-quality finish.

Tips & Variations

Use both white and dark meat from the rotisserie chicken for richer flavor and moisture.

Grate your own Parmesan cheese fresh for the best melting and flavor.

Add reserved pasta water gradually to adjust the sauce’s creaminess without thinning it too much.

Try frozen broccoli if fresh isn’t available, but cook it briefly to avoid sogginess.

For a little extra heat, don’t skip the red pepper flakes or add more to taste.

Transform leftovers into a casserole by topping with mozzarella and baking at 375°F for 20-25 minutes until bubbly.

Storage

Store leftovers in airtight containers in the refrigerator for up to 4 days. The flavors meld beautifully overnight, making the pasta even more delicious. To reheat, warm gently on the stovetop over low heat with a splash of cream or milk, stirring frequently to maintain the creamy texture. Microwave reheating is possible but may cause the sauce to become grainy.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works well in a pinch. Add it during the last few minutes of pasta cooking and avoid overcooking to keep it tender but crisp.

Why should I remove the skillet from heat before adding cheese?

Adding cheese off the heat prevents the sauce from becoming grainy by avoiding overheating, which can cause the cheese proteins to separate. This keeps the sauce smooth and creamy.

Dinner

Creamy Rotisserie Chicken Broccoli Pasta Recipe

Introduction