Creamy Rotisserie Chicken Broccoli Pasta Recipe
This creamy rotisserie chicken broccoli pasta is a comforting and flavorful one-pan meal that combines tender shredded chicken, fresh broccoli, and al dente penne pasta coated in a rich and luscious cream sauce with Parmesan and mozzarella cheeses. Perfect for an easy weeknight dinner, it balances healthy veggies with indulgent cheesy goodness, all ready in about 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Pasta and 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 and Seasonings
- 2 tbsp olive oil
- 2 tbsp butter (plus an extra knob for finishing)
- 3 cloves garlic, minced fine
- 1 medium yellow onion, diced small
- 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 freshly ground black pepper, to taste
Instructions
- Cook Pasta and Broccoli: Bring a large pot of salted water to a boil. Cook the penne pasta according to package directions until al dente. About 3 minutes before the pasta is fully cooked, add the broccoli florets directly into the boiling water with the pasta. This allows the broccoli to cook perfectly alongside the pasta.
- Reserve Pasta Water and Drain: Before draining, scoop out and reserve 1 cup of the starchy pasta water into a measuring cup. Then drain the pasta and broccoli together and set aside to keep warm.
- Sauté Onion and Garlic: In your largest skillet, heat olive oil and butter over medium-low heat. Add the diced onion and cook for 4-5 minutes until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant, being careful not to burn it.
- Simmer the Cream Sauce: Pour in the heavy cream and low-sodium chicken broth. Increase the heat slightly to bring the mixture to a gentle simmer for 2-3 minutes. Look for small bubbles forming around the edges; do not let it boil vigorously.
- Add Cheese Off Heat: Remove the skillet completely from heat to prevent the cheese from becoming grainy. Whisk in the freshly grated Parmesan and shredded mozzarella until the sauce is completely smooth and creamy.
- Season the Sauce: Stir in Italian seasoning, garlic powder, salt, pepper, and red pepper flakes if using. Adjust seasoning to taste.
- Combine Pasta, Broccoli, and Chicken: Add the drained pasta and broccoli to the creamy sauce. Using tongs or a large spoon, toss gently to coat everything evenly. Fold in the shredded rotisserie chicken last to warm through without drying out.
- Adjust Sauce Consistency: Add the reserved pasta water gradually, 2 tablespoons at a time, until the sauce reaches a luscious, creamy, and glossy consistency. This starchy water helps the sauce cling beautifully to the pasta.
- Finish with Butter and Serve: Stir in a cold knob of butter just before serving for a rich, velvety finish. Serve hot and enjoy your creamy rotisserie chicken broccoli pasta!
Notes
- Using rotisserie chicken saves cooking time and adds great flavor, but you can substitute with cooked shredded chicken breast if preferred.
- If you prefer a spicier dish, increase the red pepper flakes or add freshly cracked black pepper.
- For a lighter version, substitute half-and-half for heavy cream, but the sauce may be less rich.
- The reserved pasta water is key to achieving the perfect creamy sauce texture—do not skip this step.
- This dish reheats well; store leftovers in an airtight container and warm gently on the stovetop or microwave, adding a splash of cream or broth if the sauce thickens too much.
Keywords: Rotisserie chicken pasta, creamy chicken pasta, broccoli pasta, easy weeknight dinner, comfort food, cheesy pasta dish
