Rotisserie Chicken Broccoli Pasta Recipe

Introduction

This Rotisserie Chicken Broccoli Pasta is a comforting weeknight meal that comes together quickly using store-bought rotisserie chicken. The creamy, flavorful sauce combined with tender broccoli and perfectly cooked penne makes for a satisfying dish the whole family will love.

Ingredients

• 1 lb penne pasta (Barilla recommended)
• 1 whole rotisserie chicken, shredded (3-4 lbs, about 4 cups meat)
• 4 cups fresh broccoli florets (frozen works if needed)
• 2 tbsp olive oil
• 3 cloves garlic, minced fine
• 1 medium yellow onion, diced small
• 2 tbsp butter

For the Creamy Sauce:

• 1 cup heavy cream
• ½ cup low-sodium chicken broth
• 1 cup freshly grated Parmesan cheese
• ½ cup whole milk mozzarella, shredded
• 1 tsp Italian seasoning
• ½ tsp garlic powder
• Salt and black pepper to taste
• ¼ tsp red pepper flakes (optional)

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Cook the penne pasta according to package directions until al dente. In the last 3 minutes of cooking, add the broccoli florets directly to the pasta water to achieve a tender-crisp texture.
2. Step 2: Before draining, reserve 1 cup of the starchy pasta water. Then drain the pasta and broccoli together and set aside.
3. Step 3: Heat olive oil and butter in your largest skillet over medium-low heat. Cook the diced onion for 4-5 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to let it brown.
4. Step 4: Pour in the heavy cream and chicken broth. Bring the mixture to a gentle simmer for 2-3 minutes, watching for small bubbles around the edges but avoiding a rolling boil.
5. Step 5: Remove the skillet from heat completely before whisking in the Parmesan and mozzarella until the sauce is 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. Toss gently with tongs to coat everything evenly. Fold in the shredded rotisserie chicken last to keep it tender. Add the reserved pasta water 2 tablespoons at a time until the sauce is creamy and glossy.
7. Step 7: Stir in a cold knob of butter just before serving for a silky, restaurant-quality finish.

Tips & Variations

• Use freshly grated Parmesan for the best melting and flavor.
• Substitute frozen broccoli if fresh is unavailable; just add it directly with the pasta.
• Adjust red pepper flakes to control the heat level or omit for a milder dish.
• For a lighter option, substitute half and half for heavy cream but expect a slightly less rich sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or broth to loosen the sauce if needed. Avoid microwaving at high heat to prevent the sauce from breaking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any short pasta like rotini, fusilli, or rigatoni works well and holds the creamy sauce nicely.

What if I don’t have rotisserie chicken?

You can cook and shred your own chicken breasts or thighs. Season them well to mimic the depth of flavor from a store-bought rotisserie chicken.

Rotisserie Chicken Broccoli Pasta Recipe

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★★★★★

4.6 from 82 reviews

This Rotisserie Chicken Broccoli Pasta is a delicious and comforting weeknight meal that comes together quickly using store-bought rotisserie chicken. Penne pasta is cooked al dente with fresh broccoli, then tossed in a rich, creamy sauce made from heavy cream, chicken broth, Parmesan, and mozzarella cheeses. A blend of Italian seasoning and garlic adds savory depth, while a final touch of butter gives the dish a silky restaurant-quality finish. Perfect for a satisfying dinner with minimal fuss.

• Author: Victoria
• 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 (Barilla recommended)
• 4 cups fresh broccoli florets (frozen can be used)

Protein

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

Base

• 2 tbsp olive oil
• 2 tbsp butter
• 3 cloves garlic, minced finely
• 1 medium yellow onion, diced small

Creamy Sauce

• 1 cup heavy cream
• ½ cup low-sodium chicken broth
• 1 cup freshly grated Parmesan cheese
• ½ cup whole milk mozzarella, shredded
• 1 tsp Italian seasoning
• ½ tsp garlic powder
• Salt and black pepper, to taste
• ¼ tsp red pepper flakes (optional)

Instructions

1. Cook Pasta and Broccoli: Bring a large pot of salted water to a boil. Cook penne pasta according to package directions until al dente. In the last 3 minutes of cooking, add broccoli florets directly to the pasta water to achieve a tender-crisp texture.
2. Reserve Pasta Water and Drain: Before draining, reserve 1 cup of the starchy pasta water in a measuring cup for adjusting the sauce consistency later. Drain pasta and broccoli together and set aside.
3. Sauté Aromatics: In your largest skillet, heat olive oil and butter over medium-low heat. Add diced onion and cook for 4-5 minutes until softened and translucent. Add minced garlic and cook for 30 seconds until fragrant, being careful not to brown the garlic to avoid bitterness.
4. Create Creamy Sauce Base: Pour in heavy cream and chicken broth. Bring to a gentle simmer over medium-low heat for 2-3 minutes, ensuring small bubbles form around the edges without boiling, to preserve the cream’s texture.
5. Add Cheese Off Heat: Remove the skillet from heat completely before stirring in Parmesan and mozzarella cheeses. Whisk until the sauce is completely smooth. Season with Italian seasoning, garlic powder, salt, black pepper, and red pepper flakes if using.
6. Toss Pasta and Chicken: Add the drained pasta and broccoli to the creamy sauce, tossing gently to coat evenly. Fold in the shredded rotisserie chicken last to maintain its tenderness. Adjust sauce consistency by adding reserved pasta water 2 tablespoons at a time until a creamy, glossy texture is achieved.
7. Finish with Butter: Stir in a cold knob of butter just before serving to create a silky, restaurant-quality finish that enriches the sauce’s texture.

Notes

• Using freshly grated Parmesan cheese ensures a smoother, creamier sauce compared to pre-grated cheese.
• Do not substitute heavy cream in the sauce as it provides essential richness and texture.
• Be careful to not brown the garlic during sautéing to prevent bitterness.
• Adding broccoli during the last 3 minutes of pasta cooking ensures it remains tender-crisp.
• Reserved pasta water helps adjust the sauce consistency for a perfect creamy finish.
• Adding shredded chicken last helps preserve its tenderness and flavor.

Keywords: rotisserie chicken pasta, broccoli pasta, creamy chicken pasta, weeknight dinner, easy pasta recipe