Description
This creamy Rotisserie Chicken Broccoli Pasta is a quick and comforting weeknight meal that combines tender shredded rotisserie chicken, fresh broccoli florets, and penne pasta in a rich, cheesy sauce made from heavy cream, Parmesan, and mozzarella. With minimal prep and a cooking time of just 35 minutes, this dish offers restaurant-quality flavors that are sure to become a family favorite.
Ingredients
Scale
Pasta and Vegetables
- 1 lb penne pasta
- 4 cups fresh broccoli florets (frozen works if needed)
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
- ½ cup low-sodium chicken broth
- 1 cup freshly grated Parmesan cheese
- ½ cup shredded whole milk mozzarella cheese
- 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. Add the penne pasta and cook according to package directions until al dente. During the last 3 minutes of cooking, add the broccoli florets directly to the pasta water to ensure they are tender-crisp.
- Reserve Pasta Water and Drain: Before draining, reserve 1 cup of the starchy pasta water to adjust sauce later. Drain the pasta and broccoli together, then set aside.
- Sauté Aromatics: Heat olive oil and butter in your largest skillet over medium-low heat. Add the diced onion and cook for 4-5 minutes until softened and translucent. Add the minced garlic and cook for just 30 seconds until fragrant, being careful not to brown it.
- Simmer Cream Sauce Base: Pour in the heavy cream and chicken broth. Bring to a gentle simmer with small bubbles forming around the edges, not a rolling boil, and cook for 2-3 minutes.
- Add Cheese Off Heat: Remove the skillet from heat completely to prevent the sauce from breaking. Whisk in the Parmesan and mozzarella cheeses until the sauce is smooth. Season with Italian seasoning, garlic powder, salt, black pepper, and red pepper flakes if desired.
- Combine Pasta and Chicken: Add the drained pasta and broccoli to the creamy sauce, tossing gently to coat everything evenly. Fold in the shredded rotisserie chicken last to keep it tender.
- Adjust Sauce Consistency: Add the reserved pasta water 2 tablespoons at a time until you reach a creamy, glossy consistency that coats the pasta nicely.
- 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 balance.
- Add reserved pasta water gradually to achieve perfect sauce consistency and texture.
- Leftovers can be stored 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 texture.
- This pasta can also be transformed into a casserole by baking at 375°F for 20-25 minutes with extra mozzarella on top.
- 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, easy weeknight dinner, creamy pasta sauce, penne pasta recipe, quick dinner recipes
