Description
This creamy Rotisserie Chicken Broccoli Pasta recipe is the perfect weeknight comfort food, delivering rich flavors and a silky sauce in just 35 minutes. Using readily available rotisserie chicken and simple pantry staples, this dish combines tender penne pasta, fresh broccoli, and a luscious cheese sauce seasoned with Italian herbs. The sauce’s richness is crafted with heavy cream, Parmesan, and mozzarella, making it irresistibly smooth and flavorful. It’s an effortless meal that feels restaurant-quality and is packed with nearly 30 grams of protein per serving.
Ingredients
Pasta and Vegetables
- 1 lb penne pasta
- 4 cups fresh broccoli florets (or frozen if needed)
Chicken
- 1 whole rotisserie chicken, shredded (3–4 lbs, about 4 cups meat)
Base Ingredients
- 2 tbsp olive oil
- 2 tbsp butter
- 3 cloves garlic, minced fine
- 1 medium yellow onion, diced small
Creamy Sauce
- 1 cup heavy cream
- ½ cup low-sodium chicken broth
- 1 cup freshly grated Parmesan cheese
- ½ cup shredded whole milk mozzarella
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- Salt and black pepper to taste
- ¼ tsp red pepper flakes (optional)
Instructions
- Cook Pasta and Broccoli: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente. During the last 3 minutes of cooking, add the broccoli florets directly to the boiling water with the pasta to achieve perfectly tender-crisp texture.
- Reserve Pasta Water and Drain: Before draining, reserve 1 cup of the starchy pasta water in a measuring cup to adjust sauce consistency later. Drain the pasta and broccoli together, then set aside.
- Sauté Onion and Garlic: 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 minced garlic and cook for just 30 seconds until fragrant without browning to avoid bitterness.
- Simmer Cream and Broth: Pour in heavy cream and chicken broth to the skillet. Bring to a gentle simmer over medium-low heat for 2-3 minutes, ensuring only small bubbles form around the edges but not a rolling boil, to prevent cream from breaking.
- Add Cheese Off Heat: Remove the skillet from heat completely. Whisk in the freshly grated Parmesan and shredded mozzarella until the sauce is smooth. Season with Italian seasoning, garlic powder, salt, black pepper, and optional red pepper flakes.
- 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 it tender.
- Adjust Sauce Consistency and Finish: Gradually add the reserved pasta water 2 tablespoons at a time, stirring to achieve a creamy, glossy sauce. Just before serving, stir in a cold knob of butter to create a silky, restaurant-quality finish.
Notes
- Remove the skillet from heat before adding cheese to prevent graininess in the sauce.
- Use both white and dark meat from the rotisserie chicken for the best flavor balance.
- Add reserved pasta water gradually to control the sauce’s thickness for a perfectly creamy texture.
- Reheat leftovers gently on the stovetop with a splash of cream or milk to maintain sauce consistency—microwaving may cause graininess.
- This pasta can be transformed into a casserole by topping with extra mozzarella and baking at 375°F for 20-25 minutes until bubbly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Italian
Keywords: rotisserie chicken pasta, creamy chicken broccoli pasta, easy weeknight dinner, penne pasta recipe, comfort food pasta, quick pasta dinner, creamy chicken pasta, broccoli pasta dish
