Why Make This Recipe
Creamy Rotisserie Chicken Broccoli Pasta is a comforting and satisfying dish that combines tender pasta, juicy chicken, and fresh broccoli in a rich, creamy sauce. It’s a wonderful way to make use of a rotisserie chicken, saving you time while still providing a wholesome meal. This recipe is perfect for busy weeknights, family gatherings, or even meal prep for the week ahead. Plus, it’s packed with flavor and can be made in just about 30 minutes!
How to Make Creamy Rotisserie Chicken Broccoli Pasta
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)
Directions:
Bring a large pot of salted water to a boil. Cook the penne pasta according to package directions until al dente. During the last 3 minutes of cooking, add the broccoli florets to the pasta water.
Before draining, reserve 1 cup of starchy pasta water in a measuring cup. Drain the pasta and broccoli together, then set aside.
Heat olive oil and butter in your largest skillet over medium-low heat. Cook the diced onion for 4-5 minutes until softened. Add minced garlic and cook for another 30 seconds, until fragrant.
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.
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 red pepper flakes.
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.
Add the reserved pasta water, 2 tablespoons at a time, until you achieve a creamy, glossy consistency. Stir in a cold knob of butter just before serving for a restaurant-quality finish.
How to Serve Creamy Rotisserie Chicken Broccoli Pasta
Serve this dish hot, garnished with extra Parmesan cheese or a sprinkle of fresh herbs if desired. Pair it with a crisp green salad and some garlic bread to make a complete meal that your family will love.
How to Store Creamy Rotisserie Chicken Broccoli Pasta
Leftover pasta should be stored in an airtight container in the refrigerator. It can last for about 3-4 days. To reheat, simply warm it up on the stove with a splash of milk or a little cream to bring back its creamy consistency.
Tips to Make Creamy Rotisserie Chicken Broccoli Pasta
- Feel free to add other vegetables like peas or spinach for extra nutrients.
- For a lighter version, you can use whole wheat pasta and reduce the amount of cheese.
- If you want more heat, increase the red pepper flakes or add some chopped fresh chili.
Variation
You can substitute the rotisserie chicken with cooked turkey or even tofu for a vegetarian version of this dish. Adjust the cooking time as needed based on the protein you choose.
FAQs
Can I use frozen broccoli?
Yes, frozen broccoli works well in this recipe. Just add it directly to the boiling pasta in the last few minutes of cooking.
Can I make this dish ahead of time?
Yes, you can prepare it ahead of time and store it in the refrigerator. Reheat it on the stove with a bit of cream or broth to restore its creaminess.
What can I do if the sauce is too thick?
If your sauce is too thick, gradually stir in more reserved pasta water or a splash of chicken broth until you achieve your desired consistency.
Creamy Rotisserie Chicken Broccoli Pasta
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free, Nut-Free
Description
A comforting and satisfying dish that combines tender pasta, juicy chicken, and fresh broccoli in a rich, creamy sauce.
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
- Bring a large pot of salted water to a boil. Cook the penne pasta according to package directions until al dente. During the last 3 minutes of cooking, add the broccoli florets to the pasta water.
- Before draining, reserve 1 cup of starchy pasta water in a measuring cup. Drain the pasta and broccoli together, then set aside.
- Heat olive oil and butter in your largest skillet over medium-low heat. Cook the diced onion for 4-5 minutes until softened. Add minced garlic and cook for another 30 seconds, until fragrant.
- 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.
- 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 red pepper flakes.
- 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.
- Add the reserved pasta water, 2 tablespoons at a time, until you achieve a creamy, glossy consistency. Stir in a cold knob of butter just before serving for a restaurant-quality finish.
- Serve this dish hot, garnished with extra Parmesan cheese or a sprinkle of fresh herbs if desired.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat with a splash of milk or cream to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
Keywords: creamy pasta, rotisserie chicken, broccoli pasta, weeknight dinner, quick meal
