why make this recipe
Creamy Rotisserie Chicken Broccoli Pasta is a simple and satisfying meal that combines delicious flavors and textures. It’s perfect for busy weeknights or when you have leftovers from a rotisserie chicken. The creamy sauce pairs perfectly with tender pasta and bright green broccoli. This dish is not only quick to prepare but also a great way to enjoy a hearty meal in one pot.
how to make Creamy Rotisserie Chicken Broccoli Pasta
Ingredients :
- 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)
Directions :
- Bring a large pot of salted water to a boil and cook penne pasta according to the package directions until al dente. During the last 3 minutes of cooking, add broccoli florets directly to the pasta water.
- Before draining, reserve 1 cup of the starchy pasta water in a measuring cup. Drain the pasta and broccoli together and set aside.
- Heat olive oil and butter in your largest skillet over medium-low heat. Cook the diced onion for 4-5 minutes until softened, then add minced garlic for 30 seconds until fragrant.
- Pour in heavy cream and chicken broth, bringing the mixture to a gentle simmer for 2-3 minutes. Look for small bubbles around the edges, not a rolling boil.
- Remove the skillet from heat completely before adding cheese to prevent graininess. Whisk in Parmesan and mozzarella until completely smooth, then season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes.
- Add drained pasta and broccoli to the creamy sauce, tossing gently with tongs to coat everything evenly. Fold in shredded rotisserie chicken last.
- Add reserved pasta water 2 tablespoons at a time until you achieve a creamy, glossy consistency. Stir in a cold knob of butter just before serving for a restaurant-quality finish.
how to serve Creamy Rotisserie Chicken Broccoli Pasta
Serve the creamy pasta warm, garnished with extra Parmesan cheese or a sprinkle of fresh herbs for added flavor. It pairs well with a side salad or garlic bread for a complete meal.
how to store Creamy Rotisserie Chicken Broccoli Pasta
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm gently on the stovetop or in the microwave, adding a splash of water or extra cream as needed to maintain the creamy texture.
tips to make Creamy Rotisserie Chicken Broccoli Pasta
- Make sure not to boil the sauce after adding the cheese, as this can make it grainy.
- Feel free to adjust the amount of garlic and red pepper flakes based on your taste.
- Adding a splash of lemon juice before serving can brighten the flavors.
variation
You can substitute the rotisserie chicken with grilled chicken or any other cooked protein. For a vegetarian version, skip the chicken and add mushrooms or extra vegetables instead.
FAQs
Can I use other types of pasta?
Yes, you can use any pasta shape you like, such as fusilli, farfalle, or spaghetti.
Can I make this recipe ahead of time?
You can prepare the components separately and assemble them before serving to keep everything fresh.
Is the dish good for meal prep?
Yes, this pasta dish is great for meal prep! Just store it in individual portions for easy lunches or dinners.
Creamy Rotisserie Chicken Broccoli Pasta
Ingredients
Pasta and Vegetables
- 1 lb penne pasta
- 4 cups broccoli florets (fresh or frozen)
Chicken and Cheese
- 1 whole rotisserie chicken (3-4 lbs, shredded, about 4 cups meat)
- 1 cup Parmesan cheese (freshly grated)
- 1/2 cup mozzarella cheese (whole milk, shredded)
Sauce and Seasoning
- 2 tbsp olive oil
- 2 tbsp butter Add a cold knob of butter before serving.
- 3 cloves garlic (minced fine)
- 1 medium yellow onion (diced small)
- 1 cup heavy cream
- 1/2 cup chicken broth (low-sodium)
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes (optional) Adjust based on taste.
Instructions
Preparation
- Bring a large pot of salted water to a boil and cook penne pasta according to package directions until al dente.
- During the last 3 minutes of cooking, add broccoli florets directly to the pasta water.
- Before draining, reserve 1 cup of the starchy pasta water in a measuring cup. Drain the pasta and broccoli together and set aside.
Cooking
- Heat olive oil and butter in your largest skillet over medium-low heat.
- Cook the diced onion for 4-5 minutes until softened, then add minced garlic for 30 seconds until fragrant.
- Pour in heavy cream and chicken broth, bringing the mixture to a gentle simmer for 2-3 minutes.
- Remove the skillet from heat before adding cheese to prevent graininess.
- Whisk in Parmesan and mozzarella until completely smooth, then season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes.
- Add drained pasta and broccoli to the creamy sauce, tossing gently to coat evenly, then fold in shredded rotisserie chicken.
- Add reserved pasta water 2 tablespoons at a time until you achieve a creamy, glossy consistency.
- Stir in a cold knob of butter just before serving for a restaurant-quality finish.