Rotisserie Chicken Broccoli Pasta Recipe
This Rotisserie Chicken Broccoli Pasta is a comforting and flavorful dish combining tender shredded rotisserie chicken, fresh broccoli florets, and penne pasta tossed in a rich, creamy Parmesan and mozzarella sauce. Quick and easy to prepare, this recipe makes for an ideal weeknight dinner that delivers both protein and veggies in one satisfying bowl.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Pasta & Vegetables
- 1 lb penne pasta
- 4 cups broccoli florets (fresh or frozen)
Chicken
- 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
- 1/2 cup low-sodium chicken broth
- 1 cup Parmesan cheese, freshly grated
- 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 black 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 into the boiling pasta water. Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta and broccoli together and set aside.
- Sauté Aromatics: Heat olive oil and butter in your largest skillet over medium-low heat. Add diced onions and cook for 4-5 minutes until softened and translucent. Add minced garlic and cook for another 30 seconds until fragrant, careful not to burn.
- Make the Cream Sauce: Pour in the heavy cream and chicken broth. Bring the mixture to a gentle simmer over medium heat, watching for small bubbles around the edges, for 2-3 minutes. Avoid boiling vigorously to maintain a smooth texture.
- Add Cheese and Seasonings: Remove the skillet from heat completely. Whisk in the freshly grated Parmesan and shredded mozzarella cheese until the sauce is smooth and creamy. 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 into the creamy sauce. Toss gently with tongs or a large spoon to coat everything evenly. Fold in the shredded rotisserie chicken last, mixing delicately to combine without breaking up the meat.
- Adjust Sauce Consistency: Gradually add the reserved pasta water 2 tablespoons at a time, stirring until the sauce achieves a glossy, creamy consistency that clings to the pasta.
- Finish with Butter: Just before serving, stir in a cold knob of butter to give the sauce a rich, silky finish. Serve hot and enjoy your comforting and hearty Rotisserie Chicken Broccoli Pasta.
Notes
- Use fresh or frozen broccoli florets based on availability; frozen works well and cooks evenly in the pasta water.
- To save time, use pre-shredded rotisserie chicken from the store.
- Adjust red pepper flakes to your preferred spice level or omit for no heat.
- Ensure not to boil the cream sauce vigorously to prevent curdling or grainy texture.
- You can substitute penne with other sturdy pasta shapes like rigatoni or farfalle.
- For a lighter option, use half-and-half instead of heavy cream, though the sauce will be less rich.
Keywords: Rotisserie chicken pasta, broccoli pasta, creamy chicken pasta, easy chicken pasta recipe, weeknight dinner, quick pasta
