Description
This creamy Rotisserie Chicken Broccoli Pasta is a quick and comforting weeknight meal combining tender shredded rotisserie chicken, fresh broccoli florets, and penne pasta in a luscious parmesan and mozzarella cheese sauce. Ready in just 35 minutes, this dish offers rich Italian-inspired flavors with simple pantry staples and is perfect for family dinners or meal prep.
Ingredients
Scale
Pasta and Chicken
- 1 lb penne pasta (Barilla recommended for sauce holding)
- 1 whole rotisserie chicken, shredded (3–4 lbs, about 4 cups meat)
- 4 cups fresh broccoli florets (frozen acceptable in a pinch)
Vegetables and Aromatics
- 2 tbsp olive oil
- 3 cloves garlic, minced finely (fresh preferred)
- 1 medium yellow onion, diced small
- 2 tbsp butter
Creamy Sauce
- 1 cup heavy cream (do not substitute for richness)
- 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 for warmth)
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 into the pasta water during the last 3 minutes to achieve tender-crisp broccoli.
- Reserve Pasta Water and Drain: Before draining, reserve 1 cup of the starchy pasta water in a measuring cup. Drain the 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, taking care not to brown the garlic to avoid bitterness.
- Simmer Cream Base: Pour in heavy cream and chicken broth. Bring the mixture to a gentle simmer with small bubbles forming around the edges, cooking for 2-3 minutes. Avoid boiling to prevent sauce breaking.
- Add Cheese and Seasonings: Remove the skillet entirely from heat before whisking in Parmesan and mozzarella cheese to prevent graininess. Add Italian seasoning, garlic powder, salt, black pepper, and optional red pepper flakes. Whisk until smooth.
- Combine Pasta and Chicken: Add the drained pasta and broccoli to the creamy sauce, tossing gently with tongs to coat evenly. Fold in the shredded rotisserie chicken last to maintain its tenderness.
- Adjust Sauce Consistency and Finish: Gradually add reserved pasta water, 2 tablespoons at a time, stirring until the sauce reaches a creamy, glossy consistency. Stir in a cold knob of butter at the end for a silky, restaurant-quality finish before serving.
Notes
- Remove the sauce from heat when adding cheese to prevent graininess.
- Use both white and dark meat from the rotisserie chicken for best flavor and texture.
- Add reserved pasta water gradually to adjust the sauce consistency perfectly.
- Leftovers keep well up to 4 days refrigerated; reheat gently on stovetop with added cream or milk.
- This dish can be turned into a casserole by transferring to a baking dish, topping with extra mozzarella, and baking at 375°F for 20-25 minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: American, Italian
Keywords: rotisserie chicken pasta, broccoli pasta, creamy chicken pasta, weeknight dinner, Italian pasta dish, easy chicken pasta recipe
