Description

This rotisserie chicken broccoli pasta offers a rich and creamy comfort meal made quickly using store-bought rotisserie chicken and simple pantry staples. Featuring tender penne pasta, fresh broccoli florets, and a luscious cheese sauce infused with Italian seasoning and garlic, this dish is perfect for a satisfying weeknight dinner with nearly 30 grams of protein per serving.

Ingredients

Scale

Pasta & Vegetables

1 lb penne pasta (Barilla recommended)
4 cups fresh broccoli florets (frozen can be used if needed)

Protein

1 whole rotisserie chicken, shredded (3–4 lbs, about 4 cups meat)

Sauté Base

2 tbsp olive oil
2 tbsp butter
1 medium yellow onion, diced small
3 cloves garlic, minced fine

Creamy Sauce

1 cup heavy cream
½ cup low-sodium chicken broth
1 cup freshly grated Parmesan cheese
½ cup whole milk mozzarella cheese, shredded
1 tsp Italian seasoning
½ tsp garlic powder
¼ tsp red pepper flakes (optional)
Salt and black pepper to taste

Instructions

Cook Pasta and Broccoli: Bring a large pot of salted water to a boil and cook the penne pasta according to package directions until al dente. In the last 3 minutes of cooking, add fresh broccoli florets directly to the pasta water to achieve a tender-crisp texture.
Reserve Pasta Water and Drain: Before draining, reserve 1 cup of starchy pasta water to help adjust the sauce later. Drain the pasta and broccoli together and set aside.
Sauté Aromatics: Heat olive oil and butter in the largest skillet over medium-low heat. Cook the diced onion for 4-5 minutes until translucent and softened, then add the minced garlic for 30 seconds just until fragrant. Avoid browning the garlic to prevent bitterness.
Simmer Cream Base: Pour in the heavy cream and chicken broth, bringing the mixture to a gentle simmer over 2-3 minutes. Look for small bubbles around the edges without reaching a rolling boil to prevent the cream from breaking.
Add Cheeses Off Heat: Remove the skillet completely from the heat before whisking in the Parmesan and mozzarella cheese. This step ensures a smooth and grain-free sauce. Then season with Italian seasoning, garlic powder, salt, black pepper, and optional red pepper flakes.
Toss Pasta and Chicken: Add the drained pasta and broccoli to the creamy sauce and toss gently with tongs to coat evenly. Fold in the shredded rotisserie chicken last to preserve tenderness.
Adjust Sauce Consistency: Slowly add reserved pasta water 2 tablespoons at a time while tossing until the sauce reaches a creamy, glossy consistency.
Finish with Butter: Just before serving, stir in a cold knob of butter to create a silky, restaurant-quality finish to the dish.

Notes

Remove the skillet from heat before adding cheese to prevent the sauce from becoming grainy.
Use both white and dark meat from the rotisserie chicken for the best depth of flavor and texture.
Add reserved pasta water gradually to control the sauce thickness and achieve a glossy finish.
Leftovers can be stored in airtight containers in the refrigerator for up to 4 days; flavors deepen overnight.
To reheat, warm gently on the stovetop with a splash of cream or milk, stirring frequently to maintain silky sauce texture.
This pasta can be transformed 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: Main Course
Method: Stovetop
Cuisine: American, Italian

Keywords: rotisserie chicken, broccoli pasta, creamy pasta, quick dinner, weeknight meal, comfort food, penne pasta, cheesy pasta sauce