Why Make This Recipe
Creamy Rotisserie Chicken Broccoli Pasta is a perfect weeknight dinner option. It combines tender pasta, fresh broccoli, and flavorful shredded rotisserie chicken, all smothered in a rich and creamy sauce. This dish is not only comforting but also quick to prepare, making it an excellent choice for busy families or anyone looking to enjoy a delicious meal without spending hours in the kitchen.
How to Make Creamy Rotisserie Chicken Broccoli Pasta
Ingredients
- 1 lb penne pasta
- 1 whole rotisserie chicken (3-4 lbs, shredded, about 4 cups meat)
- 4 cups broccoli florets (fresh or frozen)
- 2 tbsp olive oil
- 3 cloves garlic (minced fine)
- 1 medium yellow onion (diced small)
- 2 tbsp butter
- 1 cup heavy cream
- 1/2 cup chicken broth (low-sodium)
- 1 cup Parmesan cheese (freshly grated)
- 1/2 cup mozzarella cheese (whole milk, shredded)
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes (optional)
Directions
- Start by bringing a large pot of salted water to a boil. Cook the penne pasta according to the package directions until it is al dente. For the last 3 minutes of cooking time, add the broccoli florets directly to the pasta water.
- Before draining, reserve 1 cup of the starchy pasta water in a measuring cup. Drain the pasta and broccoli together and set them aside.
- In your largest skillet, heat the olive oil and butter over medium-low heat. Add the diced onion and cook for 4-5 minutes until it becomes softened. Then add the minced garlic and cook for another 30 seconds until fragrant.
- Pour in the heavy cream and chicken broth, bringing the mixture to a gentle simmer for 2-3 minutes. Look for small bubbles around the edges, not a rolling boil.
- Remove the skillet from heat completely before adding cheese to prevent graininess. Whisk in the Parmesan and mozzarella until the mixture is completely smooth. Then season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes.
- Add the drained pasta and broccoli to the creamy sauce, tossing gently with tongs to coat everything evenly. Fold in the shredded rotisserie chicken last.
- Add the reserved pasta water 2 tablespoons at a time until you reach a creamy and glossy consistency. For a restaurant-quality finish, stir in a cold knob of butter just before serving.
How to Serve Creamy Rotisserie Chicken Broccoli Pasta
Serve this creamy pasta dish hot. You can garnish it with extra grated Parmesan cheese or a sprinkle of fresh herbs for a pop of color. This dish pairs well with a simple green salad or garlic bread on the side.
How to Store Creamy Rotisserie Chicken Broccoli Pasta
To store leftovers, let the pasta cool completely before transferring it to an airtight container. This dish can be refrigerated for up to 3-4 days. When ready to eat, reheat in the microwave or on the stovetop until warmed through.
Tips to Make Creamy Rotisserie Chicken Broccoli Pasta
- Make sure not to boil the cream after adding it to the sauce to avoid any graininess.
- Reserve more pasta water if you like a thinner sauce; it helps to adjust the consistency easily.
- Use freshly grated cheese for the best flavor and texture.
Variation
Feel free to add other vegetables like bell peppers or spinach. You can also switch up the cheese; fontina or cheddar could give a nice twist to the dish.
FAQs
1. Can I use uncooked chicken instead of rotisserie chicken?
Yes, you can cook the chicken separately and shred it before adding it to the dish.
2. Is this recipe suitable for meal prep?
Absolutely! It stores well and can be made in advance for quick lunches or dinners.
3. Can I use whole wheat pasta?
Yes, whole wheat pasta works great for this recipe. Just keep an eye on the cooking time as it might differ slightly from regular pasta.
Creamy Rotisserie Chicken Broccoli Pasta
Ingredients
Method
- Bring a large pot of salted water to a boil and cook the penne pasta according to package directions until al dente. Add broccoli florets for the last 3 minutes of cooking.
- Reserve 1 cup of starchy pasta water before draining the pasta and broccoli together.
- In a large skillet, heat olive oil and butter over medium-low heat. Add diced onion and cook for 4-5 minutes until softened.
- Add minced garlic and cook for another 30 seconds until fragrant.
- Pour in heavy cream and chicken broth, simmer for 2-3 minutes without allowing to boil.
- Remove the skillet from heat and whisk in Parmesan and mozzarella until smooth.
- Season with Italian seasoning, garlic powder, salt, and red pepper flakes.
- Add drained pasta and broccoli to the sauce, toss gently to coat.
- Fold in shredded rotisserie chicken last.
- Add reserved pasta water gradually until a glossy consistency is achieved.
- For a finishing touch, stir in a cold knob of butter before serving.
- Serve hot, garnished with extra grated Parmesan or fresh herbs if desired.
- Let leftovers cool completely before storing in an airtight container. Refrigerate for up to 3-4 days.