Description
This comforting Rotisserie Chicken Broccoli Pasta combines tender shredded rotisserie chicken with fresh broccoli and penne pasta, all enveloped in a rich and creamy Parmesan-mozzarella sauce. Ready in just 35 minutes, it’s a perfect weeknight meal that delivers nearly 30 grams of protein per serving and restaurant-quality flavors using simple pantry staples and store-bought chicken.
Ingredients
Scale
Pasta and Vegetables
- 1 lb penne pasta (Barilla recommended)
- 4 cups fresh broccoli florets (frozen can be substituted)
Chicken
- 1 whole rotisserie chicken, shredded (3–4 lbs, about 4 cups meat)
Base and Sauté
- 2 tbsp olive oil
- 2 tbsp butter
- 1 medium yellow onion, diced small
- 3 cloves garlic, minced fine
Creamy Sauce
- 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
- 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 broccoli florets to the boiling pasta water during the last 3 minutes of cooking to achieve a tender-crisp texture.
- Reserve Pasta Water: Before draining, save 1 cup of the starchy pasta water in a measuring cup. Drain the pasta and broccoli together and set aside.
- Sauté Aromatics: In your largest skillet, heat olive oil and butter over medium-low heat. Cook the diced onion for 4-5 minutes until softened and translucent. Add the minced garlic and sauté for 30 seconds until fragrant, taking care not to brown the garlic to avoid bitterness.
- Make Creamy Sauce Base: Pour in the heavy cream and low-sodium chicken broth, bringing the mixture to a gentle simmer with small bubbles around the edges for 2-3 minutes. Avoid a rolling boil to prevent breaking the cream.
- Add Cheese Off Heat: Remove the skillet from heat completely. Whisk in the freshly grated Parmesan cheese and shredded mozzarella until the sauce is smooth. Season with Italian seasoning, garlic powder, salt, black pepper, and red pepper flakes if using.
- Combine Pasta, Broccoli, and Chicken: Add the drained pasta and broccoli to the creamy sauce, tossing gently with tongs to ensure even coating. Fold in the shredded rotisserie chicken last to maintain tenderness.
- Adjust Sauce Consistency: Slowly add reserved pasta water two tablespoons at a time, stirring gently until the sauce reaches a creamy, glossy consistency.
- Finish with Butter: Stir in a cold knob of butter just before serving to achieve a silky, restaurant-quality finish.
Notes
- Remove the skillet from heat before adding cheese to prevent the sauce from becoming grainy.
- Use both white and dark meat from the rotisserie chicken for enhanced flavor and texture.
- Add reserved pasta water gradually to control the sauce thickness and achieve perfect creaminess.
- Leftovers store well in an airtight container in the refrigerator for up to 4 days; reheat gently on the stovetop with a splash of cream or milk to maintain sauce texture.
- The recipe can be converted into a casserole by transferring to a baking dish, topping with extra mozzarella, and baking at 375°F for 20-25 minutes until bubbly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course, Dinner
- Method: Stovetop
- Cuisine: American, Italian
Keywords: rotisserie chicken pasta, broccoli pasta, creamy chicken pasta, weeknight dinner, easy pasta recipe, penne pasta recipe, high protein pasta
