Creamy Rotisserie Chicken Broccoli Pasta
This creamy pasta dish combines rotisserie chicken and broccoli for a quick, comforting weeknight dinner that tastes like a cozy restaurant meal.
Ingredients
Pasta and Vegetables
- 1 lb penne pasta
- 4 cups broccoli florets (fresh or frozen)
Chicken
- 1 whole rotisserie chicken (3–4 lbs), shredded (about 4 cups meat)
Sauce Ingredients
- 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)
- Salt and black pepper to taste
Instructions
Cooking the Pasta and Broccoli
- Bring a large pot of salted water to a boil. Cook penne pasta according to package directions until al dente.
- During the last 3 minutes of cooking time, add broccoli florets directly to the pasta water.
- Before draining, reserve 1 cup of starchy pasta water in a measuring cup. Drain pasta and broccoli together and set aside.
Making the Sauce
- Heat olive oil and butter in your largest skillet over medium-low heat.
- Cook diced onion for 4–5 minutes until softened, then add minced garlic for 30 seconds until fragrant.
- Pour in heavy cream and chicken broth, bringing the mixture to a gentle simmer for 2–3 minutes.
- Remove skillet from heat completely before adding cheese to prevent graininess.
- Whisk in Parmesan and mozzarella until completely smooth, then season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes.
Combining Ingredients
- Add drained pasta and broccoli to the creamy sauce, tossing gently with tongs to coat everything evenly.
- Fold in shredded rotisserie chicken last.
- Add reserved pasta water 2 tablespoons at a time until you reach a creamy, glossy consistency.
- Stir in a cold knob of butter just before serving for a restaurant-quality finish.
Notes
Use freshly grated Parmesan for the smoothest sauce. If your broccoli is frozen, add it straight from the bag with the pasta. For a richer finish, fold in cold butter at the end.