Creamy Rotisserie Chicken Broccoli Pasta
A quick and easy pasta dish combining tender penne, nutritious broccoli, and savory shredded rotisserie chicken, all coated in a creamy sauce that the whole family will love.
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.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stove or microwave, adding a splash of chicken broth or water if the pasta seems dry.