When I first discovered the joy of transforming a simple rotisserie chicken into a comforting pasta dish, it was a game changer. The combination of creamy sauce, tender chicken, and vibrant broccoli puts a delightful spin on your everyday meals. This recipe for Creamy Rotisserie Chicken Broccoli Pasta is perfect for busy weeknights or any time you want to impress without breaking a sweat in the kitchen. Its simplicity, paired with a layer of rich flavor, makes it a dish you’ll return to time and again.
What makes this recipe special
You’re likely to fall in love with this dish for several reasons. First, it’s incredibly easy to make, primarily thanks to the use of rotisserie chicken, which saves you from the hassle of cooking raw meat from scratch. It’s also budget-friendly, especially when cooking for a family, and appeals to both kids and adults alike. Rich, creamy, and loaded with nutrients from broccoli, this pasta dish is not just filling; it’s a wholesome meal that can be whipped together in around 30 minutes!
"This dish has become a staple in our home! My kids love it, and I appreciate how quick it is to prepare after a long day." — Happy Home Cook
Preparing Creamy Rotisserie Chicken Broccoli Pasta
Making this creamy pasta dish is straightforward and rewarding. You’ll want to gather your ingredients and follow a few simple steps. The process utilizes a single skillet for the sauce, making the cleanup a breeze. You’ll cook the pasta and broccoli together, blend them with a delightful creamy sauce, and fold in the shredded chicken for a hearty meal.
Gather these items
For this recipe, you will need:
- 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)
Feel free to swap ingredients based on availability; frozen broccoli works just as well, and you can adjust the cheeses based on your personal preference!
Step-by-step instructions
- Bring a large pot of salted water to a boil. Cook the penne pasta until al dente, following the package directions.
- In the last 3 minutes of cooking, add the broccoli florets directly to the pasta water.
- Before draining, reserve 1 cup of the starchy pasta water and set aside. Drain the pasta and broccoli together and leave them in the colander.
- In a large skillet, heat the olive oil and butter over medium-low heat. Sauté the diced onion for 4-5 minutes until softened, then add minced garlic and cook for another 30 seconds until fragrant.
- Pour in the heavy cream and chicken broth, gently bringing the mixture to a simmer for about 2-3 minutes. Look for small bubbles forming around the edges.
- Remove the skillet from heat entirely before adding the cheese to avoid graininess. Whisk in the grated Parmesan and mozzarella until fully melted and smooth. Season with Italian seasoning, garlic powder, salt, pepper, and optional red pepper flakes.
- Combine the drained pasta and broccoli into the creamy sauce, tossing gently to coat.
- Incorporate the shredded rotisserie chicken, then gradually mix in the reserved pasta water—2 tablespoons at a time—until reaching a creamy, glossy consistency.
- Finish with a cold knob of butter stirred in just before serving for that luxurious finish.
Best ways to enjoy it
This creamy pasta dish is delicious on its own but can be elevated with some creative pairing. Consider serving it with garlic bread for a satisfying crunch or a light side salad with a tangy vinaigrette to balance the richness. A sprinkle of fresh parsley or basil right before serving can also add a beautiful pop of color and flavor.
Storage and reheating tips
Leftovers can be stored in an airtight container in the fridge for up to three days. To reheat, gently warm it on the stove with a splash of chicken broth or water to loosen the sauce, ensuring it doesn’t dry out. If you want to store it for longer, feel free to freeze the pasta dish. It can last in the freezer for up to 2 months. Just make sure to cool it completely before transferring it to freezer-safe containers.
Pro chef tips
- To save time, shred the rotisserie chicken while the pasta is cooking.
- For an extra depth of flavor, add a squeeze of lemon juice before serving.
- If you like a little more spice, consider doubling the red pepper flakes or adding a dash of hot sauce to the sauce.
Creative twists
This recipe is versatile! You can swap out the broccoli for other vegetables like spinach or peas, or even add sun-dried tomatoes for a flavorful kick. If you’re looking for a lower-carb option, spiralized zucchini or cauliflower rice can work well instead of pasta!
Your questions answered
1. How long does this dish take to make?
On average, this Creamy Rotisserie Chicken Broccoli Pasta can be prepared in about 30 minutes, making it perfect for a quick weeknight dinner.
2. Can I use a different type of pasta?
Absolutely! Feel free to substitute penne with your favorite pasta; just adjust cooking times accordingly.
3. Is it safe to freeze leftovers?
Yes, it is safe to freeze this dish. Just ensure it cools completely before placing it in freezer-safe containers. When ready to eat, thaw it in the fridge overnight before reheating.
Creamy Rotisserie Chicken Broccoli Pasta
Ingredients
Pasta and Vegetables
- 1 lb penne pasta
- 4 cups broccoli florets fresh or frozen
Sauce Ingredients
- 2 tbsp olive oil
- 3 cloves garlic minced fine
- 1 medium yellow onion diced small
- 2 tbsp butter cold, for serving
- 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
Main Protein
- 1 whole rotisserie chicken 3-4 lbs, shredded, about 4 cups meat
Instructions
Preparation
- Bring a large pot of salted water to a boil. Cook the penne pasta until al dente, following the package directions.
- In the last 3 minutes of cooking, add the broccoli florets directly to the pasta water.
- Before draining, reserve 1 cup of the starchy pasta water and set aside. Drain the pasta and broccoli together and leave them in the colander.
Cooking
- In a large skillet, heat the olive oil and butter over medium-low heat. Sauté the diced onion for 4-5 minutes until softened, then add minced garlic and cook for another 30 seconds until fragrant.
- Pour in the heavy cream and chicken broth, gently bringing the mixture to a simmer for about 2-3 minutes. Look for small bubbles forming around the edges.
- Remove the skillet from heat entirely before adding the cheese to avoid graininess. Whisk in the grated Parmesan and mozzarella until fully melted and smooth.
- Season with Italian seasoning, garlic powder, salt, pepper, and optional red pepper flakes.
- Combine the drained pasta and broccoli into the creamy sauce, tossing gently to coat.
- Incorporate the shredded rotisserie chicken, then gradually mix in the reserved pasta water—2 tablespoons at a time—until reaching a creamy, glossy consistency.
- Finish with a cold knob of butter stirred in just before serving for that luxurious finish.
