Description
This comforting Rotisserie Chicken Broccoli Pasta combines tender shredded rotisserie chicken with al dente penne pasta and crisp broccoli florets in a rich, creamy sauce made from heavy cream, Parmesan, and mozzarella cheeses. Ready in just 35 minutes, it’s a perfect weeknight dinner that feels indulgent yet uses convenient store-bought ingredients. The sauce is flawlessly smooth and lightly seasoned with Italian herbs, garlic, and a hint of red pepper flakes for warmth. A knob of butter at the end gives it a silky, restaurant-quality finish that will have your family asking for seconds.
Ingredients
Scale
Protein and Produce
- 1 whole rotisserie chicken (3–4 lbs), shredded (about 4 cups meat)
- 4 cups fresh broccoli florets (frozen can be used in a pinch)
- 3 cloves garlic, minced fine
- 1 medium yellow onion, diced small
Pasta
- 1 lb penne pasta (Barilla recommended for sauce hold)
Fats and Oils
- 2 tbsp olive oil
- 2 tbsp butter
Liquids
- 1 cup heavy cream
- ½ cup low-sodium chicken broth
Cheeses
- 1 cup freshly grated Parmesan cheese
- ½ cup whole milk mozzarella cheese, shredded
Seasonings
- 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. Cook penne pasta according to package directions until al dente. Add broccoli florets to the pasta water during the last 3 minutes of cooking to achieve a tender-crisp texture.
- Reserve Pasta Water and Drain: Before draining, reserve 1 cup of the starchy pasta water to help adjust the sauce later. Drain pasta and broccoli together and set aside.
- Sauté Onion and Garlic: 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. Add minced garlic and cook for 30 seconds until fragrant. Avoid browning the garlic to prevent bitterness.
- Simmer Cream and Broth: Pour in heavy cream and chicken broth. Bring the mixture to a gentle simmer over low heat for 2-3 minutes, with small bubbles forming around the edges but not boiling.
- Add Cheese Off Heat: Remove the skillet from the heat completely before adding cheese to prevent graininess. Whisk in Parmesan and mozzarella cheese 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, tossing gently with tongs to coat everything evenly. Fold in shredded rotisserie chicken last to keep it tender.
- Adjust Sauce Consistency: Slowly add reserved pasta water 2 tablespoons at a time, tossing until you reach a creamy, glossy sauce consistency.
- Finish with Butter: Stir in a cold knob of butter right before serving to create a silky, restaurant-quality finish.
Notes
- Remove the sauce from heat before adding cheese to maintain a smooth texture and avoid graininess.
- Use both white and dark meat from the rotisserie chicken for the best flavor and texture.
- Add reserved pasta water gradually to control the thickness of the sauce and achieve a perfect creamy consistency.
- Store leftovers in airtight containers in the refrigerator for up to 4 days; flavors deepen overnight.
- Reheat gently on the stovetop with a splash of cream or milk to maintain sauce texture; microwave reheating may cause graininess.
- For a casserole version, transfer leftovers to a baking dish, top with extra mozzarella, and bake 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, broccoli pasta, creamy pasta, quick dinner, easy weeknight meal, penne pasta, chicken pasta, comfort food
