Description
This Rotisserie Chicken Broccoli Pasta is a creamy, comforting dish combining tender shredded rotisserie chicken with fresh broccoli and al dente penne pasta, all coated in a luscious Parmesan and mozzarella cheese sauce. It’s an easy yet flavorful meal that comes together quickly using simple ingredients and stovetop cooking, perfect for busy weeknights.
Ingredients
Scale
Pasta and 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
- 2 tbsp olive oil
- 3 cloves garlic, minced fine
- 1 medium yellow onion, diced small
- 2 tbsp butter
- 1 cup heavy cream
- ½ cup low-sodium chicken broth
- 1 cup freshly grated Parmesan cheese
- ½ cup whole milk mozzarella cheese, shredded
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ¼ tsp red pepper flakes (optional)
- Salt and freshly ground black 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 instructions until al dente. About 3 minutes before pasta is done, add the broccoli florets directly to the boiling pasta water. This will cook the broccoli to tender-crisp.
- Drain and reserve pasta water: Before draining, scoop out and reserve 1 cup of the starchy pasta water. Drain pasta and broccoli together and set aside.
- Sauté aromatics: Heat olive oil and butter in a large skillet over medium-low heat. Add diced onion and cook for 4-5 minutes until softened and translucent. Add minced garlic and cook for an additional 30 seconds until fragrant, being careful not to burn it.
- Make cream sauce: Pour in heavy cream and chicken broth, then bring the mixture to a gentle simmer over medium-low heat. Allow to simmer for 2-3 minutes with small bubbles forming around the edges, but avoid boiling.
- Add cheese and seasonings: Remove skillet from heat completely to prevent cheese from becoming grainy. Whisk in freshly grated Parmesan and shredded mozzarella until fully melted and smooth. Stir in Italian seasoning, garlic powder, salt, black pepper, and red pepper flakes if using.
- Combine pasta, broccoli, and chicken: Add the drained pasta and broccoli to the skillet with the creamy sauce. Toss gently with tongs or a large spoon to coat everything evenly. Fold in the shredded rotisserie chicken last to keep pieces intact.
- Adjust sauce consistency: Gradually pour in reserved pasta water 2 tablespoons at a time, tossing gently, until the sauce reaches a creamy, glossy consistency that coats the pasta beautifully.
- Finish and serve: Stir in a cold knob of butter just before serving to add richness and a silky texture. Serve immediately for best flavor and texture.
Notes
- Remove sauce from heat before adding cheese to prevent it from turning grainy or clumping.
- For best flavor, use both white and dark meat from the rotisserie chicken.
- Add reserved pasta water gradually to control the sauce consistency and achieve creaminess.
- If fresh broccoli is unavailable, frozen broccoli florets work well—just ensure they are thawed slightly before adding to pasta water.
- Adjust red pepper flakes to your preferred spice level or omit if you prefer no heat.
- Use freshly grated Parmesan and shred mozzarella yourself for the best melting and flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Keywords: rotisserie chicken pasta, broccoli pasta, creamy pasta recipe, easy dinner, quick stovetop meal, chicken penne pasta
