Go Back

Creamy Rotisserie Chicken Broccoli Pasta

A comforting and straightforward pasta dish featuring creamy sauce, rotisserie chicken, and tender broccoli, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Family-Friendly
Calories: 600
Ingredients Method Notes

Ingredients
  

Pasta and Broccoli
  • 1 lb penne pasta Any short pasta with a hole or ridges works.
  • 4 cups broccoli florets Fresh or frozen.
For the Sauce
  • 2 tbsp olive oil Prevents sticking.
  • 2 tbsp butter Added at the end for richness.
  • 3 cloves garlic Minced fine.
  • 1 medium yellow onion Diced small.
  • 1 cup heavy cream Base of the sauce.
  • 1/2 cup chicken broth Low-sodium recommended.
  • 1 cup Parmesan cheese Freshly grated.
  • 1/2 cup mozzarella cheese Whole milk, shredded.
  • 1 tsp Italian seasoning A blend of herbs.
  • 1/2 tsp garlic powder For added flavor.
  • 1/4 tsp red pepper flakes Optional for a hint of heat.
Rotisserie Chicken
  • 1 whole rotisserie chicken 3-4 lbs, shredded (about 4 cups meat).

Method
 

Cooking Pasta and Broccoli
  1. Bring a large pot of salted water to boil and cook penne pasta according to package directions until al dente.
  2. During the last 3 minutes of cooking, add the broccoli florets to the pasta water.
  3. Reserve 1 cup of starchy pasta water before draining.
Building the Sauce
  1. Heat olive oil and butter in a large skillet over medium-low heat.
  2. Cook the diced onion for 4-5 minutes until softened, then add minced garlic for 30 seconds until fragrant.
  3. Pour in heavy cream and chicken broth, bringing the mixture to a gentle simmer for 2-3 minutes.
  4. Remove skillet from heat before adding cheese to prevent graininess.
  5. Whisk in Parmesan and mozzarella until smooth, then season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes.
Finishing the Dish
  1. Add drained pasta and broccoli to the creamy sauce, tossing gently to coat.
  2. Fold in shredded rotisserie chicken last.
  3. Add reserved pasta water, 2 tablespoons at a time, until you reach a creamy consistency.
  4. Stir in a cold knob of butter just before serving for a restaurant-quality finish.

Notes

Leftovers can be stored in an airtight container for up to 3-4 days. Reheat gently with a splash of chicken broth to keep moist. This dish can also be frozen for up to 2 months.