Creamy Rotisserie Chicken Broccoli Pasta
A comforting and creamy pasta dish made with rotisserie chicken and vibrant broccoli, perfect for busy weeknights.
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.
Notes
This dish can be served with garlic bread or a light side salad. For leftovers, store in an airtight container in the fridge for up to three days. Reheat gently with a splash of chicken broth or water to avoid drying out. It can be frozen for up to 2 months.