Why Make This Recipe
Creamy Rotisserie Chicken Broccoli Pasta is a delightful dish that brings together tender pasta, nutritious broccoli, and savory shredded rotisserie chicken. This recipe is perfect for busy weeknights, as it is quick and easy to prepare. The creamy sauce elevates the flavors, making it a comforting meal that the whole family will love. It’s completely satisfying and can be customized to your taste.
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 boil and cook penne pasta according to package directions until al dente. During the last 3 minutes of cooking time, add broccoli florets directly to the pasta water.
Before draining, reserve 1 cup of starchy pasta water in a measuring cup. Drain pasta and broccoli together and set aside.
Heat olive oil and butter in your largest skillet over medium-low heat. Cook 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 reach 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 this creamy pasta warm, garnished with a sprinkle of extra Parmesan cheese and some freshly cracked black pepper. It pairs well with a simple side salad or some crusty bread to soak up the delicious sauce.
How to Store Creamy Rotisserie Chicken Broccoli Pasta
If you have leftovers, store them in an airtight container in the refrigerator. The dish will stay fresh for about 3-4 days. Reheat gently on the stove or microwave, adding a splash of chicken broth or water if the pasta seems dry.
Tips to Make Creamy Rotisserie Chicken Broccoli Pasta
- Make sure to reserve some pasta water when draining the pasta. This starchy water helps to create a smooth and creamy sauce.
- If you prefer a lighter dish, you can use half-and-half instead of heavy cream.
- For extra flavor, consider adding some sun-dried tomatoes or spinach to the mix.
Variation
You can mix in other vegetables like bell peppers, peas, or zucchini for added nutrition. If you want a little heat, feel free to add more red pepper flakes or toss in some diced jalapeños.
FAQs
Can I use different pasta shapes?
Yes, you can use any pasta shape you like, such as fusilli, farfalle, or spaghetti.Is this recipe kid-friendly?
Absolutely! The creamy sauce and chicken make it appealing for kids. You can adjust the seasonings to suit their taste.Can I make this dish ahead of time?
Yes, you can prepare the sauce and cook the pasta and broccoli ahead of time. Combine them just before serving for the best texture.What can I substitute for rotisserie chicken?
You can use cooked chicken breasts or thighs, or even turkey, if you prefer.
Creamy Rotisserie Chicken Broccoli Pasta
Ingredients
Main Ingredients
- 1 lb penne pasta Use any preferred pasta shape
- 1 whole rotisserie chicken (3-4 lbs, shredded, about 4 cups meat) Substitutes include cooked chicken breasts or thighs
- 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 Optional, for a rich flavor
- 1 cup heavy cream Substitute half-and-half for a lighter dish
- 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) Adjust for more heat
Instructions
Cooking the Pasta and Broccoli
- 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 starchy pasta water, then drain pasta and broccoli together and set aside.
Making the Sauce
- Heat olive oil and butter in your largest skillet over medium-low heat.
- Cook 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 completely before adding cheese to prevent graininess, and whisk in Parmesan and mozzarella until smooth.
- Season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes.
Combining Ingredients
- Add drained pasta and broccoli to the creamy sauce, tossing gently with tongs to coat evenly.
- Fold in shredded rotisserie chicken last.
- Add reserved pasta water 2 tablespoons at a time until you reach a creamy, glossy consistency.
- Just before serving, stir in a cold knob of butter for a restaurant-quality finish.