Description
This Creamy Rotisserie Chicken Broccoli Pasta is a comforting and easy-to-make dish featuring tender shredded rotisserie chicken, vibrant broccoli florets, and al dente penne pasta tossed in a rich, creamy Parmesan and mozzarella cheese sauce. Perfect for a quick weeknight dinner, this recipe combines seamless stovetop cooking with pantry staples to deliver a hearty, cheesy meal that the whole family will love.
Ingredients
Scale
Pasta & Vegetables
- 1 lb penne pasta
- 4 cups broccoli florets (fresh or frozen)
Protein
- 1 whole rotisserie chicken (3-4 lbs, shredded, about 4 cups meat)
Sauce & Seasonings
- 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
- Cook pasta and broccoli: Bring a large pot of salted water to a boil. Add penne pasta and cook according to package directions until al dente. Add broccoli florets during the last 3 minutes of cooking time to steam them alongside the pasta.
- Reserve pasta water and drain: Before draining, reserve 1 cup of the starchy pasta water. Then drain the pasta and broccoli together and set aside.
- Sauté onion and garlic: In a large skillet, heat olive oil and butter over medium-low heat. Add the diced onion and cook for 4-5 minutes until softened. Add minced garlic and cook for an additional 30 seconds until fragrant.
- Make the cream sauce: Pour in the heavy cream and chicken broth into the skillet. Simmer gently for 2-3 minutes to combine and slightly thicken the sauce.
- Add cheeses and seasonings: Remove the skillet from heat. Whisk in grated Parmesan and shredded mozzarella cheese until the sauce is smooth and creamy. Season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes if using.
- Combine pasta, broccoli, and chicken: Add the drained pasta and broccoli into the sauce, tossing to coat everything evenly. Fold in the shredded rotisserie chicken to incorporate.
- Adjust sauce consistency and finish: Stir in reserved pasta water gradually until the desired creamy consistency is reached. Add a knob of butter just before serving to add extra richness and shine to the dish.
Notes
- Use fresh or frozen broccoli florets based on availability and preference.
- Reserving pasta water is key to adjusting sauce thickness and helping the sauce adhere to the pasta.
- Rotisserie chicken is a convenient shortcut that adds great flavor and saves cooking time.
- For a spicier kick, increase the amount of red pepper flakes or omit for no heat.
- Use low-sodium chicken broth to better control salt levels in the dish.
- Freshly grated Parmesan cheese melts better and gives a superior flavor compared to pre-grated varieties.
