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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Adjust Sauce Consistency: Slowly add reserved pasta water 2 tablespoons at a time while tossing to reach a creamy, glossy sauce consistency.
- 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
