Creamy Rotisserie Chicken Broccoli Pasta Recipe
A rich and comforting Creamy Rotisserie Chicken Broccoli Pasta that combines tender shredded rotisserie chicken, fresh broccoli, and penne pasta in a luscious Parmesan and mozzarella cheese sauce. This dish is easy to prepare with pantry staples and fresh ingredients, perfect for a hearty weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
Ingredients
Scale
Pasta and Vegetables
- 1 lb penne pasta
- 4 cups broccoli florets (fresh or frozen)
Chicken
- 1 whole rotisserie chicken (3–4 lbs), shredded (about 4 cups meat)
For the Sauce
- 2 tbsp olive oil
- 2 tbsp butter
- 3 cloves garlic, minced fine
- 1 medium yellow onion, diced small
- 1 cup heavy cream
- 1/2 cup low-sodium chicken broth
- 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)
Instructions
- Cook Pasta and Broccoli: Bring a large pot of salted water to a boil and cook the penne pasta 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 the pasta water and then drain the pasta and broccoli together. Set aside.
- Sauté Aromatics: In your largest skillet, heat olive oil and butter over medium-low heat. Add diced onion and cook for 4-5 minutes until softened. Add minced garlic and cook for an additional 30 seconds until fragrant.
- Prepare Sauce Base: Pour in the heavy cream and chicken broth, bringing the mixture to a gentle simmer for 2-3 minutes. Look for small bubbles along the edges without reaching a full boil.
- Add Cheese and Seasonings: Remove the skillet from heat completely to prevent the cheese from becoming grainy. Whisk in the freshly grated Parmesan and shredded mozzarella until the sauce is smooth. Season with Italian seasoning, garlic powder, salt, pepper, and optional red pepper flakes.
- Combine Pasta, Broccoli, and Chicken: Add the drained pasta and broccoli to the creamy sauce, tossing gently with tongs to coat evenly. Fold in the shredded rotisserie chicken last for even distribution.
- Adjust Consistency: Add the reserved pasta water in 2-tablespoon increments until the sauce reaches a creamy, glossy consistency.
- Finish and Serve: Stir in a cold knob of butter just before serving for a rich, restaurant-quality finish. Serve immediately and enjoy.
Notes
- Reserve pasta water carefully; it helps adjust the sauce consistency to your liking.
- Using a whole rotisserie chicken adds deep flavor but you can substitute with cooked shredded chicken breast if preferred.
- Freshly grated Parmesan cheese melts better and gives a more authentic cheesy flavor compared to pre-grated varieties.
- Adjust red pepper flakes based on your preference for heat or omit altogether for a milder dish.
- This dish can be prepared ahead by cooking the pasta and broccoli, then reheating the sauce gently before combining.
Keywords: creamy chicken pasta, rotisserie chicken recipe, broccoli pasta, cheese pasta skillet, easy dinner recipes
