Creamy Rotisserie Chicken Broccoli Pasta

Welcome to your new favorite comfort food: Creamy Rotisserie Chicken Broccoli Pasta! This delightful dish combines the rich flavors of tender rotisserie chicken, vibrant broccoli, and perfectly cooked penne pasta all enveloped in a luscious creamy sauce. It’s the ultimate weeknight meal that comes together in under 30 minutes, making it perfect for busy families or anyone looking for a quick yet satisfying dinner option.

What truly makes this recipe special is its versatility; it’s packed with nutrients thanks to the broccoli while being oh-so-indulgent with its creamy texture and cheesy goodness. Serve it at your next family gathering, cozy night in, or even as leftovers for a delicious lunch. We’re confident that once you try this dish, it will become a staple in your kitchen!

This is what the finished dish looks like when perfectly baked.

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)

This shows the fresh ingredients ready for preparation.

Directions

1. Bring a large pot of salted water to a boil and cook the penne pasta according to package directions until al dente. During the last 3 minutes of cooking, add the broccoli florets directly to the pasta water.
2. Before draining, reserve 1 cup of the starchy pasta water in a measuring cup. Drain pasta and broccoli together and set aside.
3. In your largest skillet, heat olive oil and butter over medium-low heat. Add the diced onion and cook for 4-5 minutes until softened. Then, add the minced garlic and cook for an additional 30 seconds until fragrant.
4. Pour in the heavy cream and chicken broth, bringing the mixture to a gentle simmer for 2-3 minutes. Look for small bubbles around the edges, avoiding a rolling boil.
5. Remove the skillet from heat completely before adding the cheese, as this will prevent graininess. Whisk in the Parmesan and mozzarella until the sauce is completely smooth. Season with Italian seasoning, garlic powder, salt, pepper, and optional red pepper flakes to taste.
6. 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.
7. Gradually stir in the reserved pasta water, starting with two tablespoons at a time, until you reach a creamy, glossy consistency. For a restaurant-quality finish, stir in a cold knob of butter just before serving.

Tips & Variations

• Ingredient Substitutions: You can replace the penne pasta with any pasta shape you prefer, such as fusilli or farfalle. Substitute the heavy cream with half-and-half for a lighter sauce, or use a dairy-free cream alternative for a dairy-free version.

• Optional Variations: Feel free to add in other vegetables such as spinach, peas, or bell peppers. For extra protein, toss in cooked bacon or sausage.

• Storage or Reheating Tips: Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, add a splash of chicken broth or cream to loosen the sauce and heat gently on the stovetop or in the microwave.

Recipe Information

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 6 servings
• Difficulty Level: Easy

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