Creamy Rotisserie Chicken Broccoli Pasta is a delicious and fulfilling dish that combines tender pasta, juicy chicken, and fresh broccoli, all enveloped in a rich, creamy sauce. Whether you’re cooking for your family or whipping up a meal for friends, this recipe is sure to impress. It’s quick and easy to make, making it perfect for busy weeknights or a delightful weekend dinner.
Why make this recipe
There are plenty of reasons to try this recipe! First, it’s incredibly easy, especially since you can use a store-bought rotisserie chicken, which saves time. This dish is also a great way to sneak in some veggies, thanks to the broccoli. The creamy sauce, enhanced by cheese and spices, makes it comforting and satisfying. Plus, everyone loves pasta! Making this dish means you get a tasty meal without spending hours in the kitchen.
How to prepare 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)
Steps:
- Bring a large pot of salted water to boil and 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.
- 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. Look for small bubbles around the edges, not a rolling boil.
- 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.
- 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.
How to serve Creamy Rotisserie Chicken Broccoli Pasta
Serve this dish hot, straight from the stovetop, for the best taste and texture. You can sprinkle some extra grated Parmesan on top for added flavor and a sprinkle of black pepper for a nice touch. This pasta pairs well with a simple side salad or some crusty garlic bread to soak up the delicious sauce.
How to store Creamy Rotisserie Chicken Broccoli Pasta
If you have leftovers, you can store them in an airtight container in the fridge for up to 3 days. To reheat, add a splash of chicken broth or cream to the skillet to bring back the creamy texture, heating gently until warmed through.
Tips to make Creamy Rotisserie Chicken Broccoli Pasta perfectly
- Cook the pasta al dente: This helps the pasta hold its shape and texture in the creamy sauce.
- Don’t skip the reserved pasta water: This starchy water is key to achieving the perfect creamy consistency.
- Stir in cheese off heat: This prevents the cheese from becoming grainy, ensuring a smooth sauce.
Variations
You can customize this dish to your liking by adding other vegetables like spinach or peas. For a different flavor, try adding cooked sun-dried tomatoes or swapping out the cheeses with others you prefer. For a lighter version, you can use half-and-half instead of heavy cream.
FAQ
Q: Can I use other types of pasta?
A: Yes! Feel free to substitute with any pasta shape you like, such as fusilli or spaghetti.
Q: Is there a way to make this dish dairy-free?
A: You can try using coconut cream and dairy-free cheese alternatives to create a dairy-free version.
Q: How can I make this dish spicier?
A: Add more red pepper flakes or toss in some diced jalapeños or a dash of hot sauce to increase the heat!
Creamy Rotisserie Chicken Broccoli Pasta
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Non-Vegetarian
Description
A quick and easy dish combining tender pasta, juicy rotisserie 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 boil and cook penne pasta according to package directions until al dente, adding broccoli florets during the last 3 minutes of cooking.
- Before draining, reserve 1 cup of starchy pasta water. Drain pasta and broccoli together and set aside.
- Heat olive oil and butter in a 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, simmer for 2-3 minutes until small bubbles appear around the edges.
- Remove skillet from heat, then whisk in Parmesan and mozzarella until smooth, seasoning with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes.
- Add drained pasta and broccoli to the creamy sauce and toss gently. Fold in shredded rotisserie chicken last.
- Add reserved pasta water 2 tablespoons at a time until desired consistency. Stir in a cold knob of butter before serving.
Notes
Serve hot with extra Parmesan on top. Can be paired with a side salad or garlic bread.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian