Description
This creamy Rotisserie Chicken Broccoli Pasta recipe is a quick and comforting weeknight meal that combines tender shredded rotisserie chicken, fresh broccoli, and penne pasta in a rich, cheesy sauce made with heavy cream, Parmesan, and mozzarella. Using store-bought rotisserie chicken as a shortcut, this dish delivers incredible flavor and nearly 30 grams of protein per serving in just 35 minutes, making it a perfect go-to comfort food for busy evenings.
Ingredients
Scale
Pasta and Vegetables
- 1 lb penne pasta (Barilla recommended)
- 4 cups fresh broccoli florets (frozen can be used in a pinch)
Protein
- 1 whole rotisserie chicken, shredded (3–4 lbs, about 4 cups meat)
Sauté Base
- 2 tbsp olive oil
- 2 tbsp butter
- 3 cloves garlic, minced finely
- 1 medium yellow onion, diced small
Creamy Sauce
- 1 cup heavy cream (do not substitute)
- ½ cup low-sodium chicken broth
- 1 cup freshly grated Parmesan cheese
- ½ cup shredded whole milk mozzarella cheese
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- Salt and black pepper to taste
- ¼ tsp red pepper flakes (optional)
Instructions
- Cook Pasta and Broccoli: Bring a large pot of salted water to a boil. Cook the penne pasta according to package directions until al dente. Add the broccoli florets to the boiling pasta water during the last 3 minutes of cooking for a tender-crisp texture.
- Reserve Pasta Water and Drain: Before draining the pasta and broccoli, reserve 1 cup of the starchy pasta water. Drain the pasta and broccoli together and set aside.
- Sauté Aromatics: In your largest skillet, heat olive oil and butter over medium-low heat. Add the diced onion and cook for 4-5 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds until fragrant, avoiding browning the garlic to prevent bitterness.
- Simmer Cream and Broth: Pour in the heavy cream and chicken broth, bringing the mixture to a gentle simmer for 2-3 minutes. Look for small bubbles around the edges without a rolling boil to prevent breaking the cream.
- Add Cheese Off Heat: Remove the skillet from heat completely. Whisk in the freshly grated Parmesan and shredded mozzarella until smooth. Season the sauce with Italian seasoning, garlic powder, salt, black pepper, and optional red pepper flakes.
- Toss Pasta 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 carefully to keep it tender. Gradually add reserved pasta water 2 tablespoons at a time to reach a creamy, glossy consistency.
- Finish with Butter: Stir in a cold knob of butter just before serving to create a silky, restaurant-quality finish to the sauce.
Notes
- Remove the skillet from heat before adding cheese to prevent the sauce from becoming grainy.
- Use both white and dark meat from the rotisserie chicken for deeper flavor and moist texture.
- Add reserved pasta water gradually to achieve the ideal creamy consistency in the sauce.
- Leftovers can be refrigerated for up to 4 days; reheat gently on stovetop with a splash of cream or milk to maintain silky texture.
- This pasta can be transformed into a casserole by baking at 375°F for 20-25 minutes with extra mozzarella on top.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Italian
Keywords: rotisserie chicken, broccoli pasta, creamy pasta, penne pasta, weeknight dinner, easy pasta recipe, comfort food, creamy chicken pasta
