Creamy Rotisserie Chicken Broccoli Pasta
Get ready to indulge in the comforting flavors of Creamy Rotisserie Chicken Broccoli Pasta, a dish that’s not only delicious but also incredibly simple to prepare. This delightful recipe is perfect for busy weeknights or whenever you’re craving a cozy meal that warms the heart. Using a rotisserie chicken allows you to save time in the kitchen while adding savory depth to your dish. When combined with tender pasta and fresh broccoli, all enveloped in a creamy, cheesy sauce, it’s a meal that you and your family will look forward to time and again.
Whether you are hosting a relaxed dinner with friends, enjoying a family meal, or simply wanting to treat yourself, this pasta dish shines in its versatility and abundance of flavor. Once you take a bite, you’ll understand why so many love this easy, crowd-pleasing recipe!
This is what the finished dish looks like when perfectly baked.
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)
Preparing the creamy sauce and ingredients for a delightful mix.
Directions
- Bring a large pot of salted water to a boil. Cook the penne pasta according to package directions until al dente. During the last 3 minutes of cooking time, add the broccoli florets directly to the pasta water.
- Before draining, reserve 1 cup of the starchy pasta water in a measuring cup. Drain the pasta and broccoli together and set aside.
- In your largest skillet, heat olive oil and butter over medium-low heat. Cook the diced onion for 4-5 minutes until softened, then add the minced garlic and sauté for 30 seconds until fragrant.
- Pour in the heavy cream and chicken broth, gently bringing the mixture to a simmer for 2-3 minutes. Look for small bubbles forming around the edges—not a rolling boil.
- Remove the skillet from heat completely before adding cheese to prevent graininess. Whisk in the Parmesan and mozzarella until the mixture is completely smooth, then season with Italian seasoning, garlic powder, salt, pepper, and optional red pepper flakes.
- 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.
- Incorporate the reserved pasta water 2 tablespoons at a time until you reach a creamy, glossy consistency. For a finishing touch, stir in a cold knob of butter just before serving.
Tips & Variations
- Ingredient Substitutions: Feel free to substitute penne with your favorite pasta shape or use a different protein like shredded turkey. For a lighter version, replace heavy cream with half and half or coconut milk.
- Optional Variations: Add other veggies like bell peppers, spinach, or carrots for added nutrition. You can also sprinkle some fresh herbs like parsley or basil on top for extra flavor.
- Storage or Reheating Tips: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop with a splash of additional chicken broth or cream to bring back creaminess.
Recipe Information
- Prep time: 15 minutes
- Cook time: 25 minutes
- Total time: 40 minutes
- Servings: 6
- Difficulty level: Easy
Creamy Rotisserie Chicken Broccoli Pasta
600kcal
Ingredients
Pasta and Vegetables
- 1 lb penne pasta
- 4 cups broccoli florets fresh or frozen
Sauce
- 2 tbsp olive oil
- 1 medium yellow onion, diced small
- 3 cloves garlic, minced fine
- 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, shredded whole milk
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes optional
Chicken
- 1 whole rotisserie chicken, shredded 3-4 lbs, about 4 cups meat
Method
Cooking Pasta and Broccoli
- Bring a large pot of salted water to a boil. Cook the penne pasta according to package directions until al dente.
- During the last 3 minutes of cooking time, add the broccoli florets directly to the pasta water.
- Before draining, reserve 1 cup of the starchy pasta water in a measuring cup. Drain the pasta and broccoli together and set aside.
Making the Sauce
- In your largest skillet, heat olive oil and butter over medium-low heat.
- Cook the diced onion for 4-5 minutes until softened, then add the minced garlic and sauté for 30 seconds until fragrant.
- Pour in the heavy cream and chicken broth, gently bringing the mixture to a simmer for 2-3 minutes.
- Remove the skillet from heat completely before adding cheese to prevent graininess.
- Whisk in the Parmesan and mozzarella until the mixture is completely smooth, then season with Italian seasoning, garlic powder, salt, pepper, and optional red pepper flakes.
Combining Ingredients
- 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.
- Incorporate the reserved pasta water 2 tablespoons at a time until you reach a creamy, glossy consistency.
- For a finishing touch, stir in a cold knob of butter just before serving.
Nutrition
Serving1gCalories600kcalCarbohydrates45gProtein30gFat30gSaturated Fat15gSodium800mgFiber3gSugar2g
Notes
Ingredient Substitutions: Substitute penne with your favorite pasta shape or use a different protein like shredded turkey. Optional Variations: Add other veggies like bell peppers, spinach, or carrots for added nutrition. Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop with a splash of additional chicken broth or cream to bring back creaminess.