Creamy Rotisserie Chicken Broccoli Pasta Recipe
This Creamy Rotisserie Chicken Broccoli Pasta is a comforting, quick-to-make meal combining tender shredded rotisserie chicken, fresh broccoli, and penne pasta all coated in a rich, cheesy cream sauce. Perfect for a family dinner or meal prep, the dish balances hearty protein with vibrant vegetables for a satisfying and flavorful plate.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Pasta
- Method: Stovetop
- Cuisine: American
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
- 2 tbsp butter
- 3 cloves garlic, minced fine
- 1 medium yellow onion, diced small
- 1 cup heavy cream
- 1/2 cup low-sodium chicken broth
- 1 cup freshly grated Parmesan cheese
- 1/2 cup whole milk mozzarella cheese, shredded
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes (optional)
- Salt and pepper, to taste
Instructions
- Cook Pasta and Broccoli: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente. During 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. 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. Add minced garlic and cook for an additional 30 seconds until fragrant.
- Prepare the Cream Sauce: Pour in the heavy cream and chicken broth, bringing the mixture to a gentle simmer over the heat for 2-3 minutes, looking for small bubbles around the edges without boiling vigorously.
- Add Cheeses and Seasonings: Remove the skillet from heat to prevent the cheese from becoming grainy. Whisk in the Parmesan and mozzarella cheese until the sauce is smooth. Season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes if using.
- Combine Pasta and Chicken: Add the drained pasta and broccoli to the creamy sauce. Toss gently with tongs or a large spoon to coat evenly. Fold in the shredded rotisserie chicken last.
- Adjust Sauce Consistency and Finish: Gradually add the reserved pasta water, 2 tablespoons at a time, stirring until the sauce reaches a creamy and glossy consistency. Stir in a cold knob of butter just before serving to add a silky finish and extra richness.
Notes
- Using rotisserie chicken saves time and adds a flavorful protein.
- Fresh or frozen broccoli works well; frozen is convenient and just as nutritious.
- Reserve pasta water to thin out the sauce naturally and help it cling to the pasta.
- Do not boil the cream sauce vigorously to avoid curdling.
- Adjust the amount of red pepper flakes to control the heat level or omit if you prefer no spice.
- For a lighter version, substitute half-and-half for heavy cream, but the sauce will be less rich.
Keywords: rotisserie chicken pasta, creamy chicken broccoli pasta, quick chicken pasta recipe, easy weeknight dinner, one-pan creamy pasta
