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Creamy Rotisserie Chicken Broccoli Pasta

A comforting and quick weeknight dinner featuring tender pasta, fresh broccoli, and flavorful shredded rotisserie chicken in a rich and creamy sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 650
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 1 lb penne pasta Feel free to substitute with whole wheat pasta
  • 4 cups broccoli florets Can be fresh or frozen
Chicken
  • 1 whole rotisserie chicken (3-4 lbs, shredded, about 4 cups meat) Pre-cooked for convenience
Sauce
  • 2 tbsp olive oil
  • 3 cloves garlic (minced fine)
  • 1 medium yellow onion (diced small)
  • 2 tbsp butter
  • 1 cup heavy cream Do not boil after adding
  • 1/2 cup chicken broth (low-sodium)
  • 1 cup Parmesan cheese (freshly grated) Freshly grated for best flavor
  • 1/2 cup mozzarella cheese (whole milk, shredded)
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • 1/4 tsp red pepper flakes (optional) For a bit of heat

Method
 

Preparation
  1. 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.
  2. Reserve 1 cup of starchy pasta water before draining the pasta and broccoli together.
Cooking the Sauce
  1. In a large skillet, heat olive oil and butter over medium-low heat. Add diced onion and cook for 4-5 minutes until softened.
  2. Add minced garlic and cook for another 30 seconds until fragrant.
  3. Pour in heavy cream and chicken broth, simmer for 2-3 minutes without allowing to boil.
  4. Remove the skillet from heat and whisk in Parmesan and mozzarella until smooth.
  5. Season with Italian seasoning, garlic powder, salt, and red pepper flakes.
Combining
  1. Add drained pasta and broccoli to the sauce, toss gently to coat.
  2. Fold in shredded rotisserie chicken last.
  3. Add reserved pasta water gradually until a glossy consistency is achieved.
  4. For a finishing touch, stir in a cold knob of butter before serving.
Serving
  1. Serve hot, garnished with extra grated Parmesan or fresh herbs if desired.
Storing
  1. Let leftovers cool completely before storing in an airtight container. Refrigerate for up to 3-4 days.

Notes

Avoid boiling the cream to maintain a smooth texture. Reserve extra pasta water for desired sauce consistency. Use freshly grated cheese for the best flavor and texture.