Creamy Rotisserie Chicken Broccoli Pasta Recipe

Introduction

This creamy rotisserie chicken broccoli pasta is a weeknight lifesaver, combining tender shredded chicken, fresh broccoli, and a rich, cheesy sauce tossed with penne. Using store-bought rotisserie chicken makes it quick to prepare without sacrificing flavor, delivering comforting satisfaction in about 35 minutes.

Ingredients

• 1 lb penne pasta
• 1 whole rotisserie chicken, shredded (3-4 lbs, about 4 cups meat)
• 4 cups fresh broccoli florets (frozen works if needed)
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 medium yellow onion, diced
• 2 tbsp butter
• 1 cup heavy cream
• ½ cup low-sodium chicken broth
• 1 cup freshly grated Parmesan cheese
• ½ cup whole milk mozzarella, shredded
• 1 tsp Italian seasoning
• ½ tsp garlic powder
• Salt and black pepper to taste
• ¼ tsp red pepper flakes (optional)

Instructions

1. Step 1: Bring a large pot of salted water to a boil and cook the penne pasta according to package directions until al dente. Add the broccoli florets to the boiling pasta water during the last 3 minutes of cooking to achieve a tender-crisp texture.
2. Step 2: Before draining, reserve 1 cup of the pasta water and then drain the pasta and broccoli together. Set aside.
3. Step 3: In your largest skillet, heat olive oil and butter over medium-low heat. Cook the diced onion for 4-5 minutes until softened and translucent, then add minced garlic and cook for 30 seconds until fragrant, being careful not to brown the garlic.
4. Step 4: Pour in the heavy cream and chicken broth. Bring the mixture to a gentle simmer with small bubbles around the edges for 2-3 minutes, avoiding a rolling boil to prevent breaking the cream.
5. Step 5: Remove the skillet from heat completely before whisking in the Parmesan and mozzarella cheese until smooth. Season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes if using.
6. Step 6: Add the drained pasta and broccoli to the sauce, tossing gently to coat. Fold in the shredded rotisserie chicken last to keep it tender. Adjust the sauce consistency by adding reserved pasta water 2 tablespoons at a time until the sauce is creamy and glossy.
7. Step 7: Stir in a cold knob of butter just before serving to finish with a silky texture and rich flavor.

Tips & Variations

• Always remove the sauce from heat before adding cheese to prevent graininess.
• Use both white and dark meat from the rotisserie chicken for the best flavor and texture.
• Add the reserved pasta water gradually to achieve the perfect creamy sauce consistency.
• Substitute frozen broccoli in a pinch, but fresh yields the best texture.
• For extra richness, sprinkle additional Parmesan on top before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors often improve overnight. When reheating, warm gently on the stovetop over low heat with a splash of cream or milk, stirring frequently to maintain the sauce’s creamy texture. Avoid microwaving if possible, as it may cause the sauce to become grainy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any sturdy pasta like rigatoni, rotini, or fusilli will work well to hold the creamy sauce.

Is it okay to use low-fat cream or milk instead of heavy cream?

Heavy cream is recommended for the sauce’s richness and texture. Using low-fat alternatives may result in a thinner, less creamy sauce.

Creamy Rotisserie Chicken Broccoli Pasta Recipe

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★★★★★

4.7 from 94 reviews

• Author: Andria
• Total Time: 35 minutes
• Yield: 6 servings 1x

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Description

This creamy Rotisserie Chicken Broccoli Pasta combines tender shredded rotisserie chicken with al dente penne and fresh broccoli florets in a rich Parmesan and mozzarella sauce. Quick and easy, this comforting one-skillet dish is perfect for busy weeknights and delivers restaurant-quality flavor with minimal effort.

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Ingredients

Scale 1x2x3x

Pasta & Vegetables

• 1 lb penne pasta (Barilla recommended)
• 4 cups fresh broccoli florets (frozen works too)

Protein

• 1 whole rotisserie chicken, shredded (3–4 lbs, about 4 cups meat)

Base & Aromatics

• 2 tbsp olive oil
• 2 tbsp butter
• 3 cloves garlic, minced finely
• 1 medium yellow onion, diced small

Creamy Sauce

• 1 cup heavy cream (do not substitute)
• ½ cup low-sodium chicken broth
• 1 cup freshly grated Parmesan cheese
• ½ cup shredded whole milk mozzarella cheese
• 1 tsp Italian seasoning
• ½ tsp garlic powder
• Salt and black pepper to taste
• ¼ tsp red pepper flakes (optional for warmth)

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Instructions

1. Cook 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. During the last 3 minutes of cooking, add the broccoli florets directly into the pasta water to achieve a tender-crisp texture.
2. Reserve pasta water and drain: Before draining, reserve 1 cup of the starchy pasta water in a measuring cup to use later for adjusting sauce consistency. Drain the pasta and broccoli together and set aside.
3. Sauté aromatics: In your largest skillet, heat olive oil and butter over medium-low heat. Add the diced onion and cook for 4-5 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds until fragrant, taking care not to brown it to avoid bitterness.
4. Simmer the cream base: Pour in the heavy cream and chicken broth, then bring the mixture to a gentle simmer for 2-3 minutes. Look for small bubbles forming around the edges without a rolling boil to keep the cream stable.
5. Add cheese off heat: Remove the skillet from heat to prevent graininess when adding cheese. Whisk in the freshly grated Parmesan and shredded mozzarella until the sauce is completely smooth. Season with Italian seasoning, garlic powder, salt, black pepper, and optional red pepper flakes.
6. Combine pasta, broccoli, and chicken: Add the drained pasta and broccoli to the creamy sauce and toss gently with tongs to coat evenly. Fold in the shredded rotisserie chicken last to keep the meat tender.
7. Adjust sauce consistency: Gradually add the reserved pasta water 2 tablespoons at a time, stirring until the sauce reaches a creamy, glossy consistency.
8. Finish with butter: Stir in a cold knob of butter just before serving to create a silky, restaurant-quality finish.

Notes

• Remove the sauce from heat before adding cheese to prevent it from becoming grainy.
• Use both white and dark meat from the rotisserie chicken for the best flavor and texture.
• Add reserved pasta water gradually to achieve the ideal creamy sauce consistency.
• Leftovers store well in airtight containers in the refrigerator for up to 4 days; reheat gently on stovetop with a splash of cream or milk to maintain sauce texture.
• This pasta can be transformed into a casserole by baking with extra mozzarella cheese at 375°F for 20-25 minutes.
• For best results, use fresh garlic and freshly grated Parmesan cheese.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dinner, Main Course
• Method: Stovetop
• Cuisine: American, Italian

Keywords: rotisserie chicken pasta, broccoli pasta, creamy chicken pasta, weeknight dinner, easy pasta recipe, creamy Parmesan sauce, chicken penne pasta