Creamy Rotisserie Chicken Broccoli Pasta
Indulging in a comforting bowl of Creamy Rotisserie Chicken Broccoli Pasta is a delightful experience that’ll warm your heart and nourish your soul. This dish brings together tender penne pasta, succulent rotisserie chicken, and vibrant broccoli, all enveloped in a rich, creamy sauce that’s bursting with flavor. Perfect for busy weeknights or family gatherings, it offers a satisfying meal that requires minimal prep and cooking time, allowing you to focus on what truly matters—creating cherished moments around the dinner table. Your loved ones will absolutely adore this creamy concoction that balances simplicity with irresistible taste.
Whether you’re looking to impress guests or simply crave a cozy dinner for yourself, this recipe stands out with its comforting familiarity and the versatility of ingredients. The creamy sauce paired with the fragrant garlic and Italian seasoning will have everyone asking for seconds!
This is what the finished dish looks like when perfectly baked.
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)
Fresh ingredients ready for preparation.
Directions
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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.
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Before draining, reserve 1 cup of starchy pasta water in a measuring cup. Drain the pasta and broccoli together and set aside.
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In your largest skillet, heat olive oil and butter over medium-low heat. Add the diced onion and cook for 4-5 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
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Pour in the heavy cream and chicken broth, bringing the mixture to a gentle simmer for 2-3 minutes. Look for small bubbles forming around the edges of the pan, but avoid a rolling boil.
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Remove the skillet from heat completely before adding cheese to prevent graininess. Whisk in the Parmesan and mozzarella until fully melted and smooth. Season the sauce with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes.
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Gently fold the drained pasta and broccoli into the creamy sauce using tongs, ensuring everything is coated evenly. Lastly, add the shredded rotisserie chicken.
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Incorporate the reserved pasta water 2 tablespoons at a time until you achieve a creamy, glossy consistency. For an extra touch of richness, stir in a cold knob of butter just before serving.
Tips & Variations
- Ingredient Substitutions: You can swap penne pasta for any pasta shape you prefer. Additionally, use leftover chicken or turkey if you don’t have rotisserie chicken on hand.
- Optional Variations: Consider adding different vegetables such as bell peppers, spinach, or peas for extra color and nutrition. You could also experiment with adding a squeeze of lemon juice for a bright finish.
- Storage/Reheating Tips: Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply add a splash of chicken broth or cream over medium heat in a skillet, stirring until warmed through.
Recipe Information
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Servings: 6
- Difficulty level: Easy
Generic image description or alt-text if needed.
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) For a bit of heat
Method
- 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.
- Before draining, reserve 1 cup of starchy pasta water in a measuring cup. Drain the pasta and broccoli together and set aside.
- In your largest skillet, heat olive oil and butter over medium-low heat. Add the diced onion and cook for 4-5 minutes until softened.
- Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Pour in the heavy cream and chicken broth, bringing the mixture to a gentle simmer for 2-3 minutes while avoiding a rolling boil.
- Remove the skillet from heat completely before adding cheese to prevent graininess. Whisk in the Parmesan and mozzarella until fully melted and smooth.
- Season the sauce with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes.
- Gently fold the drained pasta and broccoli into the creamy sauce using tongs, ensuring everything is coated evenly.
- Lastly, add the shredded rotisserie chicken.
- Incorporate the reserved pasta water 2 tablespoons at a time until you achieve a creamy, glossy consistency. For an extra touch of richness, stir in a cold knob of butter just before serving.
