Rotisserie Chicken Broccoli Pasta Recipe

Introduction

This rotisserie chicken broccoli pasta is a quick and comforting meal that comes together effortlessly. Tender shredded chicken combines with fresh broccoli and a creamy cheese sauce to create a flavorful, satisfying dish perfect for weeknights.

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)

Instructions

1. Step 1: Bring a large pot of salted water to a boil and cook the penne pasta according to package directions until al dente. Add the broccoli florets to the boiling pasta water during the last 3 minutes of cooking.
2. Step 2: Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta and broccoli together and set aside.
3. Step 3: In a large skillet, heat olive oil and butter over medium-low heat. Cook the diced onion for 4-5 minutes until softened, then add the minced garlic and cook for 30 seconds more until fragrant.
4. Step 4: Pour in the heavy cream and chicken broth. Bring the mixture to a gentle simmer for 2-3 minutes, watching for small bubbles around the edges.
5. Step 5: Remove the skillet from heat completely before stirring in the Parmesan and mozzarella cheeses. Whisk until the sauce is smooth, then season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes if using.
6. Step 6: Add the drained pasta and broccoli to the sauce, tossing gently with tongs to coat everything evenly. Fold in the shredded rotisserie chicken last.
7. Step 7: Add the reserved pasta water 2 tablespoons at a time until you achieve a creamy, glossy consistency. Stir in a cold knob of butter just before serving for a rich, restaurant-quality finish.

Tips & Variations

• Use fresh broccoli for the best texture, but frozen works well in a pinch—just don’t thaw before adding it to the pasta water.
• Substitute penne with other pasta shapes like rigatoni or farfalle for variety.
• Add a squeeze of fresh lemon juice or a handful of chopped parsley before serving to brighten the flavors.
• For an extra kick, increase the red pepper flakes or add a pinch of smoked paprika.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of chicken broth or cream to restore creaminess as needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cooked chicken?

Yes, leftover cooked chicken or grilled chicken works well in this recipe if you don’t have rotisserie chicken on hand.

Do I have to use heavy cream?

Heavy cream gives the sauce its rich texture, but you can substitute with half-and-half or whole milk for a lighter version, keeping in mind the sauce will be less thick and creamy.

Rotisserie Chicken Broccoli Pasta Recipe

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4.8 from 131 reviews

This Rotisserie Chicken Broccoli Pasta is a quick and comforting meal that combines tender shredded rotisserie chicken, fresh broccoli, and penne pasta tossed in a creamy Parmesan and mozzarella sauce. Perfect for a family dinner, it features simple ingredients and a straightforward stovetop cooking method that yields a rich, flavorful dish with minimal effort.

• Author: Bella
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Pasta and Vegetables

• 1 lb penne pasta
• 4 cups broccoli florets (fresh or frozen)

Protein

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

Sauce Base

• 2 tbsp olive oil
• 2 tbsp butter
• 1 medium yellow onion, diced small
• 3 cloves garlic, minced fine
• 1 cup heavy cream
• 1/2 cup chicken broth (low-sodium)

Cheese and Seasonings

• 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)
• Salt and freshly ground black pepper, to taste

Instructions

1. Cook Pasta and Broccoli: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente. During the last 3 minutes of cooking, add the broccoli florets directly to the pasta water. Before draining, reserve 1 cup of the starchy pasta water, then drain pasta and broccoli together and set aside.
2. Sauté Onions and Garlic: 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 softened. Then add the minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
3. Make Creamy Sauce: Pour in the heavy cream and low-sodium chicken broth, bringing the mixture to a gentle simmer for 2-3 minutes. Look for small bubbles around the edges but avoid a rolling boil to prevent cream from breaking.
4. Add Cheese and Seasoning: Remove the skillet from heat completely before adding cheeses to avoid graininess. Whisk in the Parmesan and mozzarella cheese until the sauce is smooth and creamy. Season with Italian seasoning, garlic powder, salt, freshly ground black pepper, and red pepper flakes if using.
5. Toss Pasta and Chicken: Add the drained pasta and broccoli to the creamy sauce. Using tongs or a large spoon, toss gently to evenly coat. Fold in the shredded rotisserie chicken last to warm through.
6. Adjust Sauce Consistency: Gradually add the reserved pasta water, 2 tablespoons at a time, stirring gently until the sauce reaches a creamy, glossy consistency. Just before serving, stir in a cold knob of butter for a rich, restaurant-quality finish.

Notes

• For a lighter version, substitute half-and-half for heavy cream.
• Use fresh broccoli for best texture, but frozen works in a pinch.
• Red pepper flakes are optional; omit or reduce for less heat.
• If you prefer a thicker sauce, reduce the amount of reserved pasta water added.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: rotisserie chicken pasta, broccoli pasta, creamy chicken pasta, easy dinner recipe, one skillet pasta