Rotisserie Chicken Broccoli Pasta Recipe

Introduction

This Rotisserie Chicken Broccoli Pasta is a comforting and creamy dish that comes together quickly using leftover rotisserie chicken. The combination of tender pasta, vibrant broccoli, and a rich cheese sauce makes it a perfect weeknight dinner everyone will love.

Ingredients

• 1 lb penne pasta
• 1 whole rotisserie chicken (3-4 lbs), shredded (about 4 cups meat)
• 4 cups broccoli florets (fresh or frozen)
• 2 tbsp olive oil
• 3 cloves garlic, minced fine
• 1 medium yellow onion, diced small
• 2 tbsp butter
• 1 cup heavy cream
• 1/2 cup low-sodium chicken broth
• 1 cup Parmesan cheese, freshly grated
• 1/2 cup mozzarella cheese, whole milk, shredded
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• 1/4 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. During the last 3 minutes of cooking, add the broccoli florets directly to the pasta water.
2. Step 2: Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta and broccoli together and set aside.
3. Step 3: Heat olive oil and butter in a large skillet over medium-low heat. Cook the diced onion for 4-5 minutes until softened, then add the minced garlic and cook for 30 seconds until fragrant.
4. Step 4: Pour in the heavy cream and chicken broth, bringing the mixture to a gentle simmer for 2-3 minutes. Look for small bubbles around the edges without letting it boil.
5. Step 5: Remove the skillet from heat completely, then whisk 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 evenly. Fold in the shredded rotisserie chicken last.
7. Step 7: Add reserved pasta water 2 tablespoons at a time until the sauce reaches a creamy and glossy consistency. Stir in a cold knob of butter just before serving for a restaurant-quality finish.

Tips & Variations

• Use both white and dark meat from the rotisserie chicken for the best flavor and texture.
• Add pasta water gradually to adjust the sauce consistency without thinning it too much.
• For extra flavor, sprinkle fresh herbs like basil or parsley just before serving.
• Substitute penne with rigatoni or fusilli for a different pasta texture.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of chicken broth or cream to loosen the sauce if it thickens.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli for this recipe?

Yes, frozen broccoli works well. Just add it to the boiling pasta water for the last few minutes of cooking to thaw and cook it properly.

How do I prevent the cheese sauce from becoming grainy?

Always remove the skillet from heat before adding the cheeses and whisk them in slowly. This helps the cheese melt smoothly without curdling or becoming grainy.

Rotisserie Chicken Broccoli Pasta Recipe

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★★★★★

4.9 from 115 reviews

• Author: Andria
• Total Time: 30 minutes
• Yield: 6 servings 1x

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Description

This Rotisserie Chicken Broccoli Pasta is a quick and comforting meal combining tender shredded rotisserie chicken, fresh broccoli florets, and al dente penne pasta in a rich, creamy Parmesan and mozzarella sauce. Perfect for busy weeknights, it uses simple ingredients and straightforward steps to deliver a restaurant-quality dinner that’s both satisfying and flavorful.

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Ingredients

Scale 1x2x3x

Pasta and Vegetables

• 1 lb penne pasta
• 4 cups broccoli florets (fresh or frozen)

Protein

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

Sauce

• 2 tbsp olive oil
• 2 tbsp butter, divided
• 3 cloves garlic, minced fine
• 1 medium yellow onion, diced small
• 1 cup heavy cream
• 1/2 cup low-sodium chicken broth
• 1 cup freshly grated Parmesan cheese
• 1/2 cup shredded whole milk mozzarella cheese
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• 1/4 tsp red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste

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Instructions

1. Cook the Pasta and Broccoli: Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package instructions until al dente. During the last 3 minutes of the cooking time, add the broccoli florets directly into the boiling pasta water to cook together. This ensures the broccoli is tender but still crisp.
2. Reserve Pasta Water and Drain: Before draining, scoop out 1 cup of the starchy pasta water and set it aside. Drain the pasta and broccoli together in a colander and set aside.
3. Sauté Aromatics: Heat olive oil and 1 tablespoon of butter in a large skillet over medium-low heat. Add the diced onion and cook for 4-5 minutes until it becomes soft and translucent. Add the minced garlic and cook for an additional 30 seconds, stirring constantly, until fragrant—be careful not to burn the garlic.
4. Simmer Sauce Base: Pour in the heavy cream and chicken broth into the skillet with the onions and garlic. Bring the mixture to a gentle simmer over medium heat—watch for small bubbles around the edges but avoid boiling. Let it simmer for 2-3 minutes to slightly thicken and meld flavors.
5. Add Cheese Off Heat: Remove the skillet from the heat completely to prevent the cheese from becoming grainy. Whisk in the Parmesan and mozzarella cheeses until the sauce is smooth and creamy. Season with Italian seasoning, garlic powder, salt, black pepper, and optional red pepper flakes to taste.
6. Toss Pasta, Broccoli, and Chicken: Add the drained pasta and broccoli back into the skillet with the creamy sauce. Use tongs or a large spoon to gently toss everything together, ensuring even coating. Carefully fold in the shredded rotisserie chicken last so it stays moist and well distributed.
7. Adjust Sauce Consistency and Finish: Slowly add the reserved pasta water in 2 tablespoon increments while tossing until the sauce becomes creamy and glossy without being too runny. Stir in the remaining tablespoon of cold butter just before serving to add richness and a silky finish.
8. Serve: Plate the pasta warm and garnish with extra Parmesan if desired. Enjoy your delicious rotisserie chicken broccoli pasta!

Notes

• Remove the sauce from heat before adding cheese to avoid graininess and ensure a smooth texture.
• Use both white and dark meat from the rotisserie chicken for the best flavor and juicy texture.
• Add reserved pasta water gradually to achieve the perfect creamy sauce consistency without thinning it too much.
• You can substitute broccoli with other veggies like asparagus or spinach if preferred.
• Optional red pepper flakes add a gentle heat but can be omitted for a milder dish.
• Using freshly grated cheese makes a significant difference in sauce creaminess and flavor.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian-American

Keywords: rotisserie chicken, broccoli pasta, creamy pasta, quick dinner, easy weeknight meal, Parmesan sauce, shredded chicken pasta