why make this recipe
Creamy Rotisserie Chicken Broccoli Pasta is a delightful and comforting dish that is perfect for busy weeknights. It’s simple to prepare and filled with wholesome ingredients. The combination of tender pasta, juicy rotisserie chicken, and fresh broccoli all tossed in a creamy sauce makes for a satisfying meal that everyone will love. Plus, using a store-bought rotisserie chicken cuts down on cooking time, making this dish even quicker to put together.
how to make Creamy Rotisserie Chicken Broccoli Pasta
Ingredients :
- 1 lb penne pasta
- 1 whole rotisserie chicken (3-4 lbs, shredded, about 4 cups meat)
- 4 cups broccoli florets (fresh or frozen)
- 2 tbsp olive oil
- 3 cloves garlic (minced fine)
- 1 medium yellow onion (diced small)
- 2 tbsp butter
- 1 cup heavy cream
- 1/2 cup chicken broth (low-sodium)
- 1 cup Parmesan cheese (freshly grated)
- 1/2 cup mozzarella cheese (whole milk, shredded)
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes (optional)
Directions :
- Bring a large pot of salted water to boil and cook penne pasta according to package directions until al dente. During the last 3 minutes of cooking time, add broccoli florets directly to the pasta water.
- Before draining, reserve 1 cup of starchy pasta water in a measuring cup. Drain pasta and broccoli together and set aside.
- Heat olive oil and butter in your largest skillet over medium-low heat. Cook diced onion for 4-5 minutes until softened, then add minced garlic for 30 seconds until fragrant.
- Pour in heavy cream and chicken broth, bringing the mixture to a gentle simmer for 2-3 minutes. Look for small bubbles around the edges, not a rolling boil.
- Remove the skillet from heat completely before adding cheese to prevent graininess. Whisk in Parmesan and mozzarella until completely smooth, then season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes.
- Add drained pasta and broccoli to the creamy sauce, tossing gently with tongs to coat everything evenly. Fold in the shredded rotisserie chicken last.
- Add reserved pasta water 2 tablespoons at a time until you reach a creamy, glossy consistency. Stir in a cold knob of butter just before serving for a restaurant-quality finish.
how to serve Creamy Rotisserie Chicken Broccoli Pasta
Serve Creamy Rotisserie Chicken Broccoli Pasta hot, garnished with extra Parmesan cheese and freshly cracked black pepper. This dish pairs beautifully with a green salad or garlic bread for a complete meal. Enjoy it for dinner or for meal prep during the week.
how to store Creamy Rotisserie Chicken Broccoli Pasta
To store leftovers, allow the pasta to cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or on the stove over low heat, adding a splash of chicken broth or cream to help bring back its creamy texture.
tips to make Creamy Rotisserie Chicken Broccoli Pasta
- Use freshly grated cheese for the best flavor and creaminess.
- Adjust the level of red pepper flakes based on your spice preference.
- For a brighter flavor, you can squeeze some fresh lemon juice over the pasta before serving.
variation
You can easily make this dish your own by adding different vegetables, like spinach, bell peppers, or peas. If you want a lighter version, you can swap the heavy cream for half-and-half or a plant-based alternative.
FAQs
Can I use a different type of pasta?
Yes, any pasta shape you prefer can work, such as fusilli or bowties.
Can I use chicken breast instead of rotisserie chicken?
Absolutely! Just cook and shred the chicken breast before adding it to the dish.
Is this recipe freezer-friendly?
Yes, you can freeze the pasta for up to 2 months. Just remember that the texture may change slightly after thawing and reheating.
Creamy Rotisserie Chicken Broccoli Pasta
Ingredients
Main ingredients
- 1 lb penne pasta or any pasta shape you prefer
- 1 whole rotisserie chicken (3-4 lbs, shredded, about 4 cups meat)
- 4 cups broccoli florets (fresh or frozen)
- 2 tbsp olive oil
- 3 cloves garlic (minced fine)
- 1 medium yellow onion (diced small)
- 2 tbsp butter
- 1 cup heavy cream for a lighter version, can substitute with half-and-half or a plant-based alternative
- 1/2 cup chicken broth (low-sodium)
- 1 cup Parmesan cheese (freshly grated) use freshly grated for best flavor
- 1/2 cup mozzarella cheese (whole milk, shredded)
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes (optional) adjust based on spice preference
Instructions
Preparation
- Bring a large pot of salted water to boil and cook penne pasta according to package directions until al dente.
- During the last 3 minutes of cooking time, add broccoli florets directly to the pasta water.
- Before draining, reserve 1 cup of starchy pasta water in a measuring cup. Drain pasta and broccoli together and set aside.
Cooking
- Heat olive oil and butter in your largest skillet over medium-low heat.
- Cook diced onion for 4-5 minutes until softened, then add minced garlic for 30 seconds until fragrant.
- Pour in heavy cream and chicken broth, bringing the mixture to a gentle simmer for 2-3 minutes.
- Remove the skillet from heat completely before adding cheese to prevent graininess.
- Whisk in Parmesan and mozzarella until completely smooth, then season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes.
- Add drained pasta and broccoli to the creamy sauce, tossing gently with tongs to coat everything evenly.
- Fold in the shredded rotisserie chicken last.
- Add reserved pasta water 2 tablespoons at a time until you reach a creamy, glossy consistency.
- Stir in a cold knob of butter just before serving for a restaurant-quality finish.