Description
This Creamy Rotisserie Chicken Broccoli Pasta is loaded with tender chicken, fresh broccoli, and a luscious cheesy cream sauce. Perfect for a quick weeknight dinner or comforting family meal.
Ingredients
- 1 lb penne pasta
- 1 whole rotisserie chicken (3–4 lbs), shredded (~4 cups meat)
- 4 cups broccoli florets (fresh or frozen)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 medium yellow onion, diced
- 2 tbsp butter
- 1 cup heavy cream
- ½ cup chicken broth (low-sodium)
- 1 cup Parmesan cheese, freshly grated
- ½ cup mozzarella cheese, shredded
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ¼ tsp red pepper flakes (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook penne pasta according to package directions until al dente. During the last 3 minutes, add broccoli florets to the pasta water.
- Reserve 1 cup of pasta water, then drain pasta and broccoli.
- In a large skillet, heat olive oil and butter over medium-low heat. Cook diced onion 4–5 minutes until softened, then add garlic and cook 30 seconds until fragrant.
- Pour in heavy cream and chicken broth. Simmer gently for 2–3 minutes (small bubbles around edges, not a rolling boil).
- Remove skillet from heat. Whisk in Parmesan and mozzarella until smooth. Season with Italian seasoning, garlic powder, salt, pepper, and optional red pepper flakes.
- Add drained pasta and broccoli to the sauce, tossing gently. Fold in shredded rotisserie chicken last.
- Add reserved pasta water 2 tablespoons at a time until creamy and glossy. Stir in a cold knob of butter just before serving.
Notes
- Use whole wheat or gluten-free pasta if preferred.
- For extra flavor, add sautéed mushrooms or sun-dried tomatoes.
- Leftover rotisserie chicken works perfectly for a quick meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish, Pasta
- Method: Boil, Sauté
- Cuisine: Italian-American