Rotisserie Chicken Broccoli Pasta Recipe

Introduction

This Rotisserie Chicken Broccoli Pasta is a comforting and flavorful dish perfect for busy weeknights. Combining tender shredded chicken, fresh broccoli, and a creamy cheese sauce, it comes together quickly with minimal effort. Enjoy a restaurant-quality meal right at home!

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 chicken broth (low-sodium)
• 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. Add the broccoli florets to the pasta water during the last 3 minutes of cooking.
2. Step 2: Before draining, reserve 1 cup of the starchy pasta water in a measuring cup. Drain the pasta and broccoli together and set aside.
3. Step 3: In a large skillet, heat olive oil and butter 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, avoiding a rolling boil.
5. Step 5: Remove the skillet from heat completely before adding the cheeses. Whisk in Parmesan and mozzarella until the sauce is completely 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 creamy sauce, tossing gently with tongs or a large spoon to coat evenly. Fold in the shredded rotisserie chicken last.
7. Step 7: Add the reserved pasta water 2 tablespoons at a time until you reach a creamy, glossy consistency. Stir in a cold knob of butter just before serving for a restaurant-quality finish.

Tips & Variations

• Use leftover rotisserie chicken to save time and add extra flavor from the seasoned meat.
• Swap penne for another pasta shape like rigatoni or fusilli for a different texture.
• Add a squeeze of lemon juice or zest to brighten the creamy sauce.
• For a lighter version, substitute half-and-half for heavy cream.
• Include other veggies like sun-dried tomatoes or mushrooms for variety.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, 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 during the last 3 minutes of cooking as directed. Fresh or frozen florets both cook perfectly in this method.

Do I have to shred a whole rotisserie chicken?

Using a whole rotisserie chicken gives you plenty of meat to combine with the pasta, but you can also use pre-shredded rotisserie chicken or leftover cooked chicken if preferred.

Rotisserie Chicken Broccoli Pasta Recipe

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★★★★★

4.8 from 137 reviews

This Rotisserie Chicken Broccoli Pasta is a creamy, comforting dish that combines tender shredded rotisserie chicken, fresh broccoli florets, and al dente penne pasta tossed in a rich Parmesan and mozzarella cream sauce. Perfect for a quick weeknight dinner, this recipe delivers restaurant-quality flavors with minimal effort using simple pantry staples and cooked in a skillet.

• Author: Dylan
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-American

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 and Seasonings

• 2 tbsp olive oil
• 2 tbsp butter
• 3 cloves garlic, minced finely
• 1 medium yellow onion, diced small
• 1 cup heavy cream
• 1/2 cup low-sodium chicken broth
• 1 cup Parmesan cheese, freshly grated
• 1/2 cup whole milk mozzarella cheese, shredded
• 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

1. 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. About 3 minutes before the pasta finishes, add the broccoli florets directly into the boiling water with the pasta. This allows the broccoli to cook perfectly alongside the pasta.
2. Reserve Pasta Water and Drain: Before draining, reserve 1 cup of the starchy pasta water in a measuring cup. Then drain the pasta and broccoli together and set aside.
3. Sauté Onion and Garlic: Heat olive oil and butter in your largest skillet over medium-low heat. Add the diced onion and cook for 4-5 minutes until softened and translucent. Then add the minced garlic and sauté for an additional 30 seconds until fragrant, being careful not to burn it.
4. Make the Cream Sauce: Pour in the heavy cream and chicken broth. Bring the mixture to a gentle simmer over medium-low heat for 2-3 minutes. Look for small bubbles forming around the edges—avoid a rolling boil to prevent the cream from breaking.
5. Add Cheeses and Seasonings: Remove the skillet completely from the heat before adding cheeses to avoid graininess. Whisk in the Parmesan and mozzarella cheeses until the sauce is completely smooth. Season the sauce with Italian seasoning, garlic powder, salt, pepper, and optional red pepper flakes to taste.
6. Toss Pasta, Broccoli, and Chicken: Add the drained pasta and broccoli into the creamy sauce. Using tongs or a large spoon, toss gently to coat evenly. Finally, fold in the shredded rotisserie chicken carefully to combine.
7. Adjust Sauce Consistency and Finish: Add the reserved pasta water 2 tablespoons at a time, stirring well after each addition, until the sauce reaches a creamy, glossy consistency that coats the pasta beautifully. Just before serving, stir in a cold knob of butter to add richness and a silky finish.

Notes

• You can use fresh or frozen broccoli depending on availability; just be mindful of cooking times to avoid overcooking.
• Adding the reserved pasta water helps adjust the sauce to the desired consistency due to the starch it contains.
• Use freshly grated Parmesan for the best flavor and smooth melting in the sauce.
• For a spicy kick, don’t skip the red pepper flakes or adjust the quantity to your taste.
• This recipe works best with whole milk mozzarella for creaminess; low-fat versions may not melt as smoothly.
• Leftovers can be stored covered in the refrigerator for up to 3 days. Reheat gently on the stovetop adding a splash of broth or cream to loosen the sauce.

Keywords: Rotisserie chicken pasta, creamy broccoli pasta, easy chicken pasta recipe, one-pan pasta, comfort food, weeknight dinner