Creamy Rotisserie Chicken Broccoli Pasta
A delightful dish that combines tender rotisserie chicken, fresh broccoli, and creamy pasta, perfect for busy weeknights or a cozy family meal.
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.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet over low heat, adding a splash of milk or chicken broth if necessary.