Creamy Rotisserie Chicken Broccoli Pasta Recipe

Introduction

Rotisserie Chicken Broccoli Pasta is a creamy, comforting weeknight meal that comes together quickly using store-bought rotisserie chicken. The combination of tender pasta, fresh broccoli, and a rich cheese sauce makes this dish both satisfying and flavorful. It’s perfect for busy evenings when you want something delicious without the fuss.

Ingredients

• 1 lb penne pasta
• 1 whole rotisserie chicken, shredded (3-4 lbs, about 4 cups meat)
• 4 cups fresh broccoli florets (frozen works if needed)
• 2 tbsp olive oil
• 3 cloves garlic, minced fine
• 1 medium yellow onion, diced small
• 2 tbsp butter
• 1 cup heavy cream
• ½ cup low-sodium chicken broth
• 1 cup freshly grated Parmesan cheese
• ½ cup whole milk mozzarella, shredded
• 1 tsp Italian seasoning
• ½ tsp garlic powder
• Salt and black pepper to taste
• ¼ tsp red pepper flakes (optional)

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Cook the penne pasta according to package directions until al dente. During the last 3 minutes of cooking, add the broccoli florets directly to the pasta water for tender-crisp broccoli.
2. Step 2: Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta and broccoli together and set aside.
3. Step 3: Heat the olive oil and butter in your largest skillet over medium-low heat. Add the diced onion and cook for 4-5 minutes until softened and translucent. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to brown it.
4. Step 4: Pour in the heavy cream and chicken broth. Bring the mixture to a gentle simmer for 2-3 minutes, watching for small bubbles around the edges without boiling.
5. Step 5: Remove the skillet from heat completely before adding the cheeses. Whisk in the Parmesan and mozzarella until smooth. Season with Italian seasoning, garlic powder, salt, black pepper, and red pepper flakes if using.
6. Step 6: Add the drained pasta and broccoli to the creamy sauce. Toss gently to coat everything evenly. Fold in the shredded rotisserie chicken last to keep it tender. Add reserved pasta water gradually, 2 tablespoons at a time, until the sauce reaches a creamy, glossy consistency.
7. Step 7: Stir in a cold knob of butter just before serving to create a silky, restaurant-quality finish.

Tips & Variations

• Use both white and dark meat from the rotisserie chicken for the best flavor and texture.
• Grate your own Parmesan cheese fresh to ensure a better melt and richer flavor.
• Add the reserved pasta water slowly to control the sauce’s thickness and prevent it from becoming too thin.
• For extra flavor, try adding a squeeze of lemon juice or a handful of fresh chopped basil before serving.

Storage

Store leftover pasta in airtight containers in the refrigerator for up to 4 days. The flavors develop nicely overnight, making leftovers especially tasty. Reheat gently on the stovetop over low heat with a splash of cream or milk to keep the sauce silky. Microwaving is possible but may cause the sauce to become grainy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works well in a pinch. Add it to the pasta water in the last few minutes of cooking to thaw and cook it through.

What can I substitute for heavy cream?

For the best creamy texture, heavy cream is recommended. Substituting with milk or half-and-half may result in a thinner sauce that is less rich.

Creamy Rotisserie Chicken Broccoli Pasta Recipe

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★★★★★

4.5 from 65 reviews

• Author: Marina
• Total Time: 35 minutes
• Yield: 6 servings 1x

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Description

This creamy rotisserie chicken broccoli pasta is a perfect weeknight meal combining tender shredded rotisserie chicken, fresh broccoli florets, and penne pasta coated in a rich, cheesy sauce made from heavy cream, Parmesan, and mozzarella. The dish is quick to prepare — ready in 35 minutes — making it a comforting yet convenient option that feels gourmet without the fuss.

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Ingredients

Scale 1x2x3x

Pasta and Vegetables

• 1 lb penne pasta (Barilla recommended)
• 4 cups fresh broccoli florets (frozen can be substituted)

Protein

• 1 whole rotisserie chicken, shredded (3–4 lbs, about 4 cups meat, use both white and dark meat for best flavor)

Sauce Base

• 2 tbsp olive oil
• 2 tbsp butter
• 3 cloves garlic, minced fine
• 1 medium yellow onion, diced small
• 1 cup heavy cream
• ½ cup low-sodium chicken broth

Cheese and Seasonings

• 1 cup freshly grated Parmesan cheese
• ½ cup whole milk mozzarella cheese, shredded
• 1 tsp Italian seasoning
• ½ tsp garlic powder
• Salt and black pepper, to taste
• ¼ tsp red pepper flakes (optional)

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Instructions

1. Cook Pasta and Broccoli: Bring a large pot of salted water to a boil. Add penne pasta and cook according to package instructions until al dente. During the last 3 minutes of cooking, add broccoli florets directly into the boiling pasta water to achieve tender-crisp broccoli texture.
2. Reserve Pasta Water and Drain: Before draining, reserve 1 cup of starchy pasta water and set aside. Then drain pasta and broccoli together and set aside.
3. Sauté Aromatics: Heat olive oil and butter in your largest skillet over medium-low heat. Add diced onion and cook for 4-5 minutes until softened and translucent. Add minced garlic and cook for an additional 30 seconds, taking care not to brown the garlic to avoid bitterness.
4. Simmer Cream and Broth: Pour in heavy cream and low-sodium chicken broth. Bring the mixture to a gentle simmer over medium-low heat for 2-3 minutes. Look for small bubbles forming around the edges — avoid a rolling boil to prevent sauce breaking.
5. Add Cheeses Off Heat: Remove skillet from heat completely to prevent graininess. Whisk in freshly grated Parmesan and shredded mozzarella until smooth. Season sauce with Italian seasoning, garlic powder, salt, black pepper, and red pepper flakes if using.
6. Toss Pasta, Broccoli, and Chicken in Sauce: Add the drained pasta and broccoli to the creamy sauce, tossing gently to coat evenly. Fold in shredded rotisserie chicken last to keep it tender.
7. Adjust Sauce Consistency: Slowly add reserved pasta water 2 tablespoons at a time while tossing to reach a creamy, glossy sauce consistency.
8. Finish with Butter: Stir in a cold knob of butter just before serving to give the sauce a silky, restaurant-quality finish.

Notes

• Remove sauce from heat before adding cheese to prevent graininess.
• Use both white and dark meat from the rotisserie chicken for optimal flavor and texture.
• Add reserved pasta water gradually to achieve the perfect creamy sauce consistency.
• Leftovers store well for up to 4 days in an airtight container refrigerated; reheat gently with a splash of cream or milk for best texture.
• Transform leftovers into a casserole by topping with extra mozzarella and baking at 375°F for 20-25 minutes until bubbly.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dinner, Main Course
• Method: Stovetop
• Cuisine: American, Italian

Keywords: rotisserie chicken, broccoli pasta, creamy pasta, weeknight dinner, quick pasta recipe, comfort food, penne pasta, one skillet pasta