Rotisserie Chicken Broccoli Pasta Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
