Description
This creamy Rotisserie Chicken Broccoli Pasta is the ultimate weeknight comfort food made effortlessly with shredded rotisserie chicken, fresh broccoli, and a luscious Parmesan-mozzarella sauce. Ready in 35 minutes, it combines tender penne pasta and vibrant broccoli florets in a rich, silky sauce seasoned with Italian herbs and garlic, making it a delicious, protein-packed meal perfect for busy evenings.
Ingredients
Scale
Pasta and Vegetables
- 1 lb penne pasta
- 4 cups fresh broccoli florets (frozen acceptable)
Proteins and Fats
- 1 whole rotisserie chicken, shredded (3–4 lbs, about 4 cups meat)
- 2 tbsp olive oil
- 2 tbsp butter (plus extra knob for finishing)
Aromatics
- 3 cloves garlic, minced fine
- 1 medium yellow onion, diced small
Creamy Sauce
- 1 cup heavy cream
- 1/2 cup low-sodium chicken broth
- 1 cup freshly grated Parmesan cheese
- 1/2 cup shredded whole milk mozzarella cheese
Seasonings
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- Salt to taste
- Black pepper to taste
- 1/4 tsp red pepper flakes (optional)
Instructions
- Cook Pasta and Broccoli: Bring a large pot of salted water to a boil. Cook the penne pasta according to package directions until al dente. Add the broccoli florets to the boiling pasta water during the last 3 minutes of cooking to achieve a tender-crisp texture.
- Reserve Pasta Water and Drain: Before draining, reserve 1 cup of the starchy pasta water to help adjust the sauce’s consistency later. Drain pasta and broccoli together and set aside.
- Sauté Aromatics: 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 over 2-3 minutes. Look for small bubbles forming around the edges, avoiding a rolling boil to prevent breaking the cream.
- Add Cheese Off Heat: Remove the skillet from heat completely before whisking in the Parmesan and mozzarella cheeses until the sauce is smooth. Season with Italian seasoning, garlic powder, salt, black pepper, and optional red pepper flakes.
- Combine Pasta, Broccoli, and Chicken: Add the drained pasta and broccoli to the creamy sauce and toss gently to coat. Fold in the shredded rotisserie chicken last to keep the meat tender.
- Adjust Sauce Consistency and Finish: Add reserved pasta water 2 tablespoons at a time while tossing to reach a creamy, glossy sauce consistency. Stir in a cold knob of butter just before serving to achieve 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 creamy sauce consistency.
- For leftovers, store in airtight containers in the refrigerator for up to 4 days. Reheat gently on the stovetop with a splash of cream or milk to preserve sauce texture.
- The 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: Dinner, Main Course
- Method: Stovetop
- Cuisine: American, Italian
Keywords: rotisserie chicken pasta, broccoli pasta, creamy pasta, easy chicken pasta, weeknight dinner, penne recipe, comfort food, Italian pasta
