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Creamy Rotisserie Chicken Broccoli Pasta

A delightful blend of pasta, rotisserie chicken, and broccoli in a creamy sauce, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 1 lb penne pasta Use any pasta shape you like.
  • 4 cups broccoli florets Fresh or frozen.
Chicken and Dairy
  • 1 whole rotisserie chicken Should yield about 4 cups of shredded meat.
  • 1 cup heavy cream For a lighter version, you can use half-and-half.
  • 1/2 cup chicken broth Use low-sodium chicken broth.
  • 1 cup Parmesan cheese Freshly grated.
  • 1/2 cup mozzarella cheese Whole milk, shredded.
Vegetable and Seasoning
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 3 cloves garlic Minced fine.
  • 1 medium yellow onion Diced small.
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • 1/4 tsp red pepper flakes Optional.

Method
 

Cooking Pasta and Broccoli
  1. Bring a large pot of salted water to boil and cook penne pasta according to package directions until al dente.
  2. During the last 3 minutes of cooking time, add broccoli florets directly to the pasta water.
  3. Before draining, reserve 1 cup of starchy pasta water in a measuring cup.
  4. Drain pasta and broccoli together and set aside.
Making the Sauce
  1. Heat olive oil and butter in your largest skillet over medium-low heat.
  2. Cook diced onion for 4-5 minutes until softened, then add minced garlic for 30 seconds until fragrant.
  3. Pour in heavy cream and chicken broth, bringing the mixture to a gentle simmer for 2-3 minutes.
  4. Remove the skillet from heat completely before adding cheese to prevent graininess.
  5. Whisk in Parmesan and mozzarella until completely smooth.
  6. Season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes.
Combining Ingredients
  1. Add drained pasta and broccoli to the creamy sauce, tossing gently with tongs to coat everything evenly.
  2. Fold in shredded rotisserie chicken last.
  3. Add reserved pasta water 2 tablespoons at a time until you reach a creamy, glossy consistency.
  4. Stir in a cold knob of butter just before serving for a restaurant-quality finish.

Notes

This dish pairs well with a side salad or garlic bread. Store leftovers in an airtight container in the refrigerator.