Description
This comforting Rotisserie Chicken Broccoli Pasta is the ultimate weeknight shortcut, combining tender shredded rotisserie chicken, fresh broccoli, and penne pasta in a creamy, cheesy sauce seasoned with Italian herbs. Ready in just 35 minutes, it’s a rich and satisfying dish with restaurant-quality flavors and nearly 30 grams of protein per serving.
Ingredients
Scale
Pasta and Vegetables
- 1 lb penne pasta (Barilla recommended)
- 4 cups fresh broccoli florets (or frozen if needed)
Chicken
- 1 whole rotisserie chicken, shredded (3–4 lbs, about 4 cups meat)
Sauté Base
- 2 tbsp olive oil
- 2 tbsp butter
- 1 medium yellow onion, diced small
- 3 cloves garlic, minced fine
Creamy Sauce
- 1 cup heavy cream
- ½ cup low-sodium chicken broth
- 1 cup freshly grated Parmesan cheese
- ½ cup whole milk mozzarella, shredded
- 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 penne pasta according to package directions until al dente. During the last 3 minutes of cooking, add broccoli florets directly to the boiling pasta water to ensure they become tender-crisp.
- Reserve Pasta Water and Drain: Before draining, 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. Cook diced onion for 4-5 minutes until softened and translucent. Add minced garlic and cook for 30 seconds until fragrant, taking care not to let the garlic brown.
- Simmer Cream and Broth: Pour in heavy cream and chicken broth into the skillet, gently simmer the mixture for 2-3 minutes until small bubbles form around the edges—avoid a rolling boil to prevent breaking the cream.
- Add Cheese Off Heat: Remove skillet from heat completely. Whisk in freshly grated Parmesan and shredded mozzarella cheese until smooth. Season with Italian seasoning, garlic powder, salt, black pepper, and optional red pepper flakes.
- Toss Pasta and Chicken: Add drained pasta and broccoli to the creamy sauce, tossing gently to coat evenly. Fold in shredded rotisserie chicken last to retain tenderness. Adjust the sauce consistency by adding reserved pasta water 2 tablespoons at a time until the sauce is creamy and glossy.
- Finish with Butter: Stir in a cold knob of butter just before serving to achieve a silky, restaurant-quality finish.
Notes
- Remove the skillet from heat before adding cheese to prevent graininess in the sauce.
- Use both white and dark meat from the rotisserie chicken for optimal flavor and juiciness.
- Add reserved pasta water gradually to get the perfect creamy sauce consistency without thinning it out too much.
- Leftovers can be stored in airtight containers in the fridge for up to 4 days, and flavors improve after resting overnight.
- Reheat gently on the stovetop with a splash of cream or milk to maintain sauce texture; microwaving may cause graininess.
- This pasta can be transformed into a casserole by topping with extra mozzarella and baking at 375°F for 20-25 minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Italian
Keywords: rotisserie chicken pasta, creamy chicken broccoli pasta, easy weeknight dinner, penne pasta recipe, chicken broccoli pasta, Italian pasta recipe, creamy pasta with chicken
