Rotisserie Chicken Broccoli Pasta
why make this recipe
Creamy Rotisserie Chicken Broccoli Pasta is a delightful dish that’s perfect for busy weeknights or a cozy family meal. It brings together tender rotisserie chicken, fresh broccoli, and creamy pasta in a way that’s both comforting and satisfying. This recipe is not only easy to prepare, but it also makes use of a store-bought rotisserie chicken, saving you time without sacrificing flavor. With its cheesy goodness and rich sauce, this dish is sure to please everyone at the table.
how to make Creamy Rotisserie Chicken Broccoli Pasta
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)
Directions :
- Bring a large pot of salted water to boil. Cook penne pasta according to package directions until al dente. During the last 3 minutes of cooking, add broccoli florets directly to the pasta water.
- Before draining, reserve 1 cup of starchy pasta water in a measuring cup. Drain pasta and broccoli together and set aside.
- In your largest skillet, heat olive oil and butter over medium-low heat. Cook diced onion for 4-5 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
- Pour in heavy cream and chicken broth. Bring the mixture to a gentle simmer for 2-3 minutes. Look for small bubbles around the edges but avoid a rolling boil.
- Remove the skillet from heat completely before adding cheese to prevent graininess. Whisk in Parmesan and mozzarella until completely smooth. Then season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes.
- Add drained pasta and broccoli to the creamy sauce. Toss gently with tongs to coat everything evenly. Fold in shredded rotisserie chicken last.
- Add reserved pasta water 2 tablespoons at a time until you reach a creamy, glossy consistency. Stir in a cold knob of butter just before serving for a restaurant-quality finish.
how to serve Creamy Rotisserie Chicken Broccoli Pasta
Serve this dish warm in large bowls. You can sprinkle some extra Parmesan cheese on top and add a sprinkle of red pepper flakes for a touch of heat if desired. Pair it with a simple green salad or garlic bread for a complete meal.
how to store Creamy Rotisserie Chicken Broccoli Pasta
If you have leftovers, store them in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it in a skillet over low heat, adding a splash of milk or chicken broth to loosen the sauce if necessary.
tips to make Creamy Rotisserie Chicken Broccoli Pasta
- Make sure to reserve some pasta water. It helps to adjust the creaminess of the sauce.
- For a lighter version, you can use half-and-half instead of heavy cream.
- Feel free to substitute cooked chicken with turkey or any other protein of your choice.
variation (if any)
You can add other vegetables like spinach or bell peppers for more color and nutrition. Additionally, switch up the cheese by trying cheddar or a cheese blend if you prefer.
FAQs
1. Can I use a different type of pasta?
Yes, you can use any pasta shape you like, such as fusilli, farfalle, or even gluten-free pasta.
2. Is this dish suitable for meal prep?
Absolutely! It keeps well for several days and is great for reheating, making it a perfect meal prep option.
3. Can I make this dish without rotisserie chicken?
Yes, you can cook your own chicken breasts or thighs and shred them, or even use canned chicken if you’re in a pinch.
Creamy Rotisserie Chicken Broccoli Pasta
Ingredients
Pasta and Vegetables
- 1 lb penne pasta You can substitute with any pasta shape you like.
- 4 cups broccoli florets Fresh or frozen.
Protein
- 1 whole rotisserie chicken (3-4 lbs, shredded, about 4 cups meat) Can substitute with cooked turkey or other proteins.
Sauce Components
- 2 tbsp olive oil
- 3 cloves garlic (minced fine)
- 1 medium yellow onion (diced small)
- 2 tbsp butter Add a cold knob just before serving for better consistency.
- 1 cup heavy cream Can substitute with half-and-half for a lighter version.
- 1/2 cup chicken broth (low-sodium)
Cheeses and Seasoning
- 1 cup Parmesan cheese (freshly grated)
- 1/2 cup mozzarella cheese (whole milk, shredded) Can substitute with cheddar or cheese blend.
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes (optional) For added heat.
Instructions
Cooking the Pasta and Broccoli
- Bring a large pot of salted water to boil.
- Cook penne pasta according to package directions until al dente.
- During the last 3 minutes of cooking, add broccoli florets directly to the pasta water.
- Before draining, reserve 1 cup of starchy pasta water in a measuring cup.
- Drain pasta and broccoli together and set aside.
Preparing the Sauce
- In your largest skillet, heat olive oil and butter over medium-low heat.
- Cook diced onion for 4-5 minutes until softened.
- Add minced garlic and cook for 30 seconds until fragrant.
- Pour in heavy cream and chicken broth. Bring the mixture to a gentle simmer for 2-3 minutes.
- Remove the skillet from heat completely before adding cheese to prevent graininess.
- Whisk in Parmesan and mozzarella until completely smooth.
- Season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes.
Combining Everything
- Add drained pasta and broccoli to the creamy sauce.
- Toss gently with tongs to coat everything evenly.
- Fold in shredded rotisserie chicken last.
- Add reserved pasta water 2 tablespoons at a time until you reach a creamy, glossy consistency.
- Stir in a cold knob of butter just before serving.
