Creamy Rotisserie Chicken Broccoli Pasta
A quick and creamy pasta dish featuring tender rotisserie chicken, broccoli, and a rich cheese sauce, perfect for weeknight dinners or meals for guests.
Ingredients
Pasta and Broccoli
- 1 lb penne pasta Can use other pasta shapes like rigatoni or fusilli.
- 4 cups broccoli florets (fresh or frozen) Add in the last 3 minutes of pasta cooking.
Sauce Base
- 2 tbsp olive oil
- 2 tbsp butter
- 1 medium yellow onion, diced small
- 3 cloves garlic, minced fine
- 1 cup heavy cream Do not boil, keep at a gentle simmer.
- 1/2 cup chicken broth (low-sodium)
Cheese and Seasoning
- 1 cup Parmesan cheese, freshly grated Use high-quality for best flavor.
- 1/2 cup mozzarella cheese, shredded
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes (optional) Add if you like heat.
- to taste Salt and black pepper
Chicken
- 1 whole rotisserie chicken (3–4 lbs), shredded (about 4 cups meat) Can use leftover cooked chicken.
Instructions
Preparation of Pasta and Broccoli
- Bring a large pot of salted water to a boil. 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.
- Drain pasta and broccoli together and set aside.
Cooking 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 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 avoid graininess.
- Whisk in Parmesan and mozzarella until completely smooth, then season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes.
Combine Pasta and Sauce
- Add drained pasta and broccoli to the creamy sauce, tossing gently 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 silky finish.
Notes
Serve hot, right out of the pan with extra grated Parmesan on top. A squeeze of lemon brightens the dish. Pair with a simple green salad or garlic bread. For a baked version, top with extra mozzarella and breadcrumbs, then bake at 375°F (190°C) until bubbly.