Rotisserie Chicken Broccoli Pasta Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
