Creamy Rotisserie Chicken Broccoli Pasta
A delightful and comforting dish perfect for busy weeknights, featuring tender pasta, juicy rotisserie chicken, and fresh broccoli tossed in a creamy sauce.
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.
Notes
Serve 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. Allow leftovers to cool before transferring to an airtight container. Will keep in the refrigerator for up to 3-4 days.