Creamy Rotisserie Chicken Broccoli Pasta
550kcal
Ingredients
Pasta and Vegetables
- 1 lb penne pasta hearty shape that holds sauce well
- 4 cups broccoli florets fresh or frozen, bright color, vitamins, and a pleasant crunch
Main Ingredients
- 1 whole rotisserie chicken (3–4 lbs, shredded) already-cooked protein saves time and adds flavor
Sauce Ingredients
- 2 tbsp olive oil healthy fat for sautéing and flavor
- 1 medium yellow onion, diced sweet base note and depth of flavor
- 3 cloves garlic, minced boosts flavor and supports immunity
- 2 tbsp butter adds richness and glossy finish
- 1 cup heavy cream creates a silky, indulgent sauce
- 1/2 cup chicken broth (low-sodium) adds savory depth without overpowering
- 1 cup Parmesan cheese, freshly grated umami, saltiness, and creaminess
- 1/2 cup mozzarella cheese, shredded melty stretch and mild creaminess
Seasonings
- 1 tsp Italian seasoning balanced herb blend for Italian flavor profile
- 1/2 tsp garlic powder amplifies garlic flavor evenly
- 1/4 tsp red pepper flakes (optional) adds a gentle heat contrast
Method
Preparation
- Bring a large pot of salted water to a boil and cook 1 lb penne pasta according to package directions until al dente. During the last 3 minutes of cooking time, add 4 cups broccoli florets directly to the pasta water.
- Before draining, reserve 1 cup of starchy pasta water in a measuring cup. Drain pasta and broccoli together and set aside.
Cooking
- Heat 2 tbsp olive oil and 2 tbsp butter in your largest skillet over medium-low heat. Add 1 medium diced yellow onion and cook for 4–5 minutes until softened, stirring occasionally.
- Add 3 cloves minced garlic and cook 30 seconds until fragrant, stirring to avoid browning.
- Pour in 1 cup heavy cream and 1/2 cup low-sodium chicken broth, bringing the mixture to a gentle simmer for 2–3 minutes.
- Remove from heat completely before adding cheeses. Whisk in 1 cup freshly grated Parmesan and 1/2 cup shredded mozzarella until the sauce is smooth.
- Season the sauce with 1 tsp Italian seasoning, 1/2 tsp garlic powder, salt and pepper to taste, and 1/4 tsp red pepper flakes if using.
Assembly
- Add the drained pasta and broccoli to the creamy sauce, tossing gently with tongs to coat. Fold in shredded rotisserie chicken last to keep the meat tender.
- Add reserved pasta water 2 tablespoons at a time until achieving a creamy, glossy consistency.
- Stir in a cold knob of butter just before serving for a restaurant-quality finish. Adjust seasoning as needed, then serve immediately.
Nutrition
Serving1gCalories550kcalCarbohydrates60gProtein35gFat20gSaturated Fat10gSodium800mgFiber3gSugar2g
Notes
Don’t overcook the broccoli. Reserve pasta water for a silky sauce. Add cheese off the heat to prevent graininess. Use freshly grated Parmesan for best results.