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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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.
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.
Adjust sauce consistency: Gradually add the reserved pasta water 2 tablespoons at a time, stirring until the sauce reaches a creamy, glossy consistency.
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