Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Creamy Rotisserie Chicken Broccoli Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 11 reviews

This creamy rotisserie chicken broccoli pasta is a quick and comforting meal that combines tender shredded rotisserie chicken, fresh broccoli, and penne pasta in a rich, velvety Parmesan and mozzarella cream sauce. Ready in just 35 minutes, it’s perfect for busy weeknights and uses simple pantry staples for maximum flavor and minimal effort.

  • Total Time: 35 minutes
  • Yield: 6 servings

Ingredients

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 and Seasonings

  • 2 tbsp olive oil
  • 3 cloves garlic, minced finely
  • 1 medium yellow onion, diced small
  • 2 tbsp butter
  • 1 cup heavy cream
  • 1/2 cup low-sodium chicken broth
  • 1 cup Parmesan cheese, freshly grated
  • 1/2 cup whole milk mozzarella cheese, 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 the Pasta and Broccoli: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. In the last 3 minutes of cooking, add the broccoli florets directly to the boiling water. Before draining, reserve 1 cup of the starchy pasta water, then drain pasta and broccoli together and set aside.
  2. Sauté Onion and Garlic: In your largest skillet, heat olive oil and butter over medium-low heat. Add the diced onion and sauté for 4-5 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
  3. Prepare the Cream Sauce: Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer for 2-3 minutes, watching for small bubbles around the edges but avoiding a rolling boil.
  4. Add Cheese and Seasonings: Remove the skillet from the heat completely to prevent graininess. Whisk in the Parmesan and mozzarella cheeses until the sauce is smooth. Season with Italian seasoning, garlic powder, salt, pepper, and optional red pepper flakes.
  5. Combine Pasta with Sauce and Chicken: Add the drained pasta and broccoli into the creamy sauce. Toss gently using tongs or a large spoon to coat everything evenly. Fold in the shredded rotisserie chicken last, mixing carefully to keep the chicken intact.
  6. Adjust Consistency and Finish: Gradually add reserved pasta water, 2 tablespoons at a time, stirring until you reach a creamy, glossy consistency. Just before serving, stir in a cold knob of butter to enrich the sauce and give it a restaurant-quality finish.

Notes

  • Using rotisserie chicken saves time and adds excellent flavor.
  • You can substitute fresh broccoli with frozen if fresh is not available.
  • Adjust the amount of reserved pasta water to control sauce thickness.
  • For extra spice, increase red pepper flakes or add a dash of hot sauce.
  • Serve immediately for best texture and flavor.
  • Leftovers keep well refrigerated for up to 3 days and reheat gently on the stove or microwave.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American, Italian

Find it online: https://recipeteach.com/creamy-rotisserie-chicken-broccoli-pasta-recipe/