Introduction

This creamy rotisserie chicken broccoli pasta is a comforting and flavorful meal that comes together quickly on busy weeknights. With tender shredded chicken, fresh broccoli, and a rich, cheesy sauce, it’s sure to become a family favorite.

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)
Salt and pepper to taste

Instructions

Step 1: Bring a large pot of salted water to a boil and cook the penne pasta according to package directions until al dente. Add broccoli florets to the boiling water during the last 3 minutes of cooking.
Step 2: Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta and broccoli together and set aside.
Step 3: Heat olive oil and butter in your largest skillet over medium-low heat. Cook the diced onion for 4-5 minutes until softened, then add minced garlic and cook for 30 seconds until fragrant.
Step 4: Pour in heavy cream and chicken broth, bringing the mixture to a gentle simmer for 2-3 minutes. Watch for small bubbles around the edges, avoiding a full boil.
Step 5: Remove the skillet from heat completely before adding the cheeses. Whisk in Parmesan and mozzarella until the sauce is smooth. Season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes if using.
Step 6: Add the drained pasta and broccoli to the creamy sauce, tossing gently with tongs to coat everything evenly. Fold in the shredded rotisserie chicken last.
Step 7: 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.

Tips & Variations

Use freshly grated Parmesan and mozzarella for the best melting and flavor.
If you prefer a lighter sauce, substitute half the heavy cream with whole milk.
Add a squeeze of lemon juice before serving to brighten the flavors.
For extra veggies, toss in sautéed mushrooms or sun-dried tomatoes.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of chicken broth or milk to loosen the sauce as needed. Avoid microwaving at high heat to prevent the sauce from breaking.

How to Serve

The image shows a large white bowl filled with creamy rotini pasta mixed with bright green broccoli florets and pieces of grilled chicken. The pasta is a light golden color with a smooth, slightly shiny texture from the creamy sauce. The broccoli adds a vibrant green contrast, and the grilled chicken pieces are golden-brown with slight char marks, scattered evenly across the dish. The bowl sits on a white marbled surface, giving a clean and bright look to the whole scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chicken instead of rotisserie chicken?

Yes, cooked and shredded chicken breasts or thighs work well. Simply cook and shred the chicken before adding to the pasta.

Is it okay to use frozen broccoli?

Absolutely. Just add frozen broccoli florets directly to the pasta water during the last few minutes of cooking to ensure they cook through evenly.