Creamy Rotisserie Chicken Broccoli Pasta
A delicious and easy-to-make pasta dish combining rotisserie chicken, fresh broccoli, and a rich creamy sauce, perfect for busy weeknights or casual gatherings.
Ingredients
Pasta and Vegetables
- 1 lb penne pasta You can substitute with any pasta shape.
- 4 cups broccoli florets Fresh or frozen.
Chicken
- 1 whole rotisserie chicken 3-4 lbs, shredded, approximately 4 cups meat.
Sauce Ingredients
- 2 tbsp olive oil
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 medium yellow onion, diced
- 1 cup heavy cream Can substitute with half-and-half or Greek yogurt.
- 1/2 cup chicken broth Low-sodium preferred.
- 1 cup Parmesan cheese, freshly grated
- 1/2 cup mozzarella cheese, shredded Whole milk preferred.
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes Optional for heat.
Instructions
Preparation
- Bring a large pot of salted water to a boil.
- Cook the penne pasta according to package directions until al dente, adding broccoli florets in the last three minutes.
- Reserve 1 cup of the starchy pasta water before draining the pasta and broccoli.
- Drain and set aside the pasta and broccoli.
Cooking
- In the largest skillet, heat olive oil and butter over medium-low heat.
- Add diced onion, cooking for about 4-5 minutes until softened, then add minced garlic for 30 seconds.
- Pour in heavy cream and chicken broth, simmering gently for 2-3 minutes.
- Remove from heat, then whisk in Parmesan and mozzarella until smooth, seasoning with Italian seasoning, garlic powder, salt, pepper, and optional red pepper flakes.
- Add drained pasta and broccoli to the skillet, tossing gently to combine.
- Fold in the shredded rotisserie chicken, adding reserved pasta water as needed until achieving a creamy consistency.
- Stir in a knob of cold butter just before serving.
Serving
- Serve in bowls, topped with extra grated Parmesan cheese and optional black pepper or red pepper flakes.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stovetop with a touch of water or cream. For longer storage, freeze in a freezer-safe container for 2-3 months.