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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
