Description
This creamy Rotisserie Chicken Broccoli Pasta is a quick and flavorful weeknight meal that combines tender shredded rotisserie chicken, fresh broccoli, and penne pasta in a rich, cheesy sauce. Using store-bought rotisserie chicken and simple pantry staples, it delivers restaurant-quality comfort food in just 35 minutes, with a luscious sauce made from heavy cream, Parmesan, and mozzarella cheeses. The recipe balances creamy indulgence with nutritional protein and fresh vegetables for a satisfying dinner perfect for the whole family.
Ingredients
Scale
Pasta and Vegetables
- 1 lb penne pasta (Barilla recommended)
- 4 cups fresh broccoli florets (can use frozen in a pinch)
Protein
- 1 whole rotisserie chicken, shredded (3–4 lbs, about 4 cups meat)
Sauté Base
- 2 tbsp olive oil
- 2 tbsp butter
- 1 medium yellow onion, diced small
- 3 cloves garlic, minced fine
Creamy Sauce
- 1 cup heavy cream (do not substitute)
- 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, adds warmth)
Instructions
- Cook Pasta and Broccoli: Bring a large pot of salted water to a boil. Add penne pasta and cook according to package directions until al dente. In the last 3 minutes of cooking, add the broccoli florets directly to the boiling pasta water to achieve a tender-crisp texture.
- Reserve Pasta Water and Drain: Before draining, reserve 1 cup of the starchy pasta water. Then drain pasta and broccoli together and set aside.
- Sauté Aromatics: In your largest skillet, heat olive oil and butter over medium-low heat. Add diced onion and cook for 4-5 minutes until softened and translucent. Add minced garlic and cook for just 30 seconds until fragrant; avoid browning to prevent bitterness.
- Simmer Cream and Broth: Pour in heavy cream and chicken broth. Bring to a gentle simmer over medium-low heat for 2-3 minutes, watching for small bubbles around the edges without allowing a rolling boil.
- Add Cheese Off Heat: Remove skillet from heat completely. Whisk in freshly grated Parmesan and shredded mozzarella until smooth and melted. Season with Italian seasoning, garlic powder, salt, black pepper, and optional red pepper flakes.
- Combine Pasta and Chicken: Add drained pasta and broccoli to the sauce, gently tossing with tongs to coat evenly. Fold in shredded rotisserie chicken last to keep it tender.
- Adjust Sauce Consistency: Add reserved pasta water 2 tablespoons at a time, stirring until you reach a creamy, glossy consistency that coats the pasta beautifully.
- Finish with Butter: Stir in a cold knob of butter just before serving to create 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 sauce consistency and glossiness.
- Store leftovers in an airtight container in the refrigerator for up to 4 days; flavors deepen overnight.
- Reheat gently on the stovetop with a splash of cream or milk to preserve sauce texture; microwave reheating may cause graininess.
- This recipe can be transformed 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
- Method: Stovetop
- Cuisine: American, Italian
Keywords: rotisserie chicken pasta, creamy chicken broccoli pasta, weeknight dinner, easy pasta recipe, cheesy pasta, rotisserie chicken recipe
