Creamy Rotisserie Chicken Broccoli Pasta
A comforting creamy pasta dish with rotisserie chicken and fresh broccoli, perfect for weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian
Ingredients
- 1 lb penne pasta
- 1 whole rotisserie chicken (3-4 lbs, shredded; about 4 cups of 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
- Cook the pasta and broccoli: Bring a large pot of salted water to boil and cook the penne pasta according to package directions until al dente. During the last 3 minutes of cooking time, add the broccoli florets directly to the pasta water. Before draining, reserve 1 cup of the starchy pasta water in a measuring cup. Drain pasta and broccoli together and set aside.
- Prepare the sauce: In your largest 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, cooking for an additional 30 seconds until fragrant.
- Add liquids: Pour in the heavy cream and chicken broth, bringing the mixture to a gentle simmer for 2-3 minutes. Look for small bubbles forming around the edges, but don’t let it reach a full boil.
- Cheese it up: Remove the skillet from heat completely before adding the cheese to prevent graininess. Whisk in the Parmesan and mozzarella until completely smooth. Season with Italian seasoning, garlic powder, salt, pepper, and the optional red pepper flakes.
- Combine everything: Add the drained pasta and broccoli to the creamy sauce, tossing gently with tongs to coat everything evenly. Fold in the shredded rotisserie chicken last.
- Adjust consistency: Slowly stir in the reserved pasta water, adding it in 2-tablespoon increments until you reach a creamy, glossy consistency. For a restaurant-quality finish, stir in a cold knob of butter just before serving.
Notes
To serve, garnish with additional Parmesan and freshly cracked black pepper. Pair with a salad or garlic bread.