introduction
This pasta is creamy, fast, and full of taste. It uses shredded rotisserie chicken and broccoli with a simple cream sauce. You can make it in about 30 minutes. If you like easy dinners, try this Creamy Rotisserie Chicken Broccoli Pasta for a quick weeknight meal.
why make this recipe
You can use already-cooked rotisserie chicken. That saves time and adds great flavor. The dish gives protein, veggies, and pasta in one pan. It is creamy but not heavy. For more easy comfort food ideas, see this creamy smothered chicken and rice recipe.
how to make Creamy Rotisserie Chicken Broccoli Pasta
Cook the pasta and broccoli together so you use one pot. Make the sauce in a large skillet with onion, garlic, cream, and broth. Turn off the heat before you add the cheese so the sauce stays smooth. Toss pasta and broccoli in the sauce, then fold in the shredded rotisserie chicken. Add pasta water little by little until the sauce looks glossy. Finish with a knob of cold butter for a smooth shine.
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)
Directions :
- 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.
- 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 mixture to a gentle simmer for 2-3 minutes. Look for small bubbles around the edges, not a rolling boil.
- Remove 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 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 restaurant-quality finish.
how to serve Creamy Rotisserie Chicken Broccoli Pasta
Serve hot. Plate the pasta in shallow bowls. Add extra grated Parmesan on top. A squeeze of lemon or a few fresh basil leaves work well. Serve with a green salad or garlic bread for a full meal.
how to store Creamy Rotisserie Chicken Broccoli Pasta
Cool the pasta to room temperature for no more than 2 hours. Store in an airtight container in the fridge for 3–4 days. Reheat on the stove over low heat. Add a splash of milk or reserved pasta water to loosen the sauce. Do not freeze cream-based pasta; the sauce may separate.
tips to make Creamy Rotisserie Chicken Broccoli Pasta
- Use freshly grated Parmesan for the best melt and flavor.
- Add pasta water slowly to reach a smooth, glossy sauce.
- Turn off the heat before adding cheese to stop grainy sauce.
- If you want more veg, add frozen peas or chopped spinach in the last minute.
- For other simple creamy dishes, try this creamy white chicken enchiladas for recipe ideas.
variation (if any)
- Make it spicy: add more red pepper flakes or a dash of hot sauce.
- Make it lighter: swap heavy cream for half-and-half and use low-fat cheese.
- Make it baked: transfer to a baking dish, top with extra mozzarella, and bake until golden.
FAQs
Q: Can I use a different pasta?
A: Yes. Fusilli or rigatoni work well. Cook to al dente.
Q: Can I use frozen broccoli?
A: Yes. Add it to the pasta water in the last 3 minutes as shown.
Q: How do I keep the sauce smooth?
A: Remove the pan from heat before adding cheese. Stir quickly and add pasta water if needed.
Q: Can I make this ahead?
A: You can cook it and reheat within 3 days. Reheat gently and add a splash of liquid.
Q: Can I use store-bought rotisserie turkey instead?
A: Yes. Turkey works fine and adds a similar flavor.
Conclusion
If you want another version with leftovers, see this Creamy leftover rotisserie chicken pasta – Berry&Maple. For a baked twist, try the recipe at Chicken and Broccoli Pasta Bake · Chef Not Required…. For a quick and simple take, check Chicken and Broccoli Pasta – Quick and Easy Dinner Recipe!.
Creamy Rotisserie Chicken Broccoli Pasta
Ingredients
Pasta and Vegetables
- 1 lb penne pasta Use your favorite pasta
- 4 cups broccoli florets Fresh or frozen
Chicken
- 1 whole rotisserie chicken (3-4 lbs, shredded) About 4 cups of meat
Sauce Ingredients
- 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) For the best flavor
- 1/2 cup mozzarella cheese (whole milk, shredded) For creaminess
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes (optional) For spice lovers
Instructions
Cooking Pasta and Broccoli
- 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, then drain pasta and broccoli together and set aside.
Making the Sauce
- Heat olive oil and butter in your largest skillet over medium-low heat. Cook diced onion for 4-5 minutes until softened.
- Add minced garlic and cook for 30 seconds until fragrant.
- Pour in heavy cream and chicken broth, bringing mixture to a gentle simmer for 2-3 minutes.
- Remove skillet from heat completely before adding cheese to prevent graininess. Whisk in Parmesan and mozzarella until completely smooth.
- Season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes.
Combining Ingredients
- Add drained pasta and broccoli to the creamy sauce, tossing gently with tongs to coat everything evenly.
- Fold in 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.
