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