Creamy Rotisserie Chicken Broccoli Pasta is a delightful dish that combines tender pasta, shredded rotisserie chicken, and fresh broccoli in a rich and creamy sauce. It’s warm, comforting, and perfect for any weeknight dinner or family gathering. With simple ingredients and easy steps, you’ll find yourself making this recipe again and again.
Why make this recipe
This recipe is not only delicious but also a fantastic way to use store-bought rotisserie chicken, saving you time in the kitchen. It provides a balanced meal with protein from the chicken, vitamins from the broccoli, and hearty carbohydrates from the pasta. Plus, it’s a crowd-pleaser that both kids and adults will love!
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 the 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 creamy pasta dish hot, garnished with extra Parmesan cheese and fresh ground black pepper if desired. A side salad and warm garlic bread make perfect accompaniments for a complete meal.
How to store Creamy Rotisserie Chicken Broccoli Pasta
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of chicken broth or cream to bring back its creaminess.
Tips to make Creamy Rotisserie Chicken Broccoli Pasta perfectly
- Don’t overcook the pasta: It should be al dente since it will continue to cook slightly when mixed with the sauce.
- Use freshly grated cheese: It melts better and improves the overall taste of the dish.
- Adjust the creaminess: If you like it creamier, gradually add more reserved pasta water until you’re happy with the texture.
Variations
- Add more veggies: Try adding bell peppers, spinach, or peas for extra color and nutrition.
- Spice it up: If you enjoy heat, increase the amount of red pepper flakes or add a dash of hot sauce to the sauce.
- Different protein: Swap the rotisserie chicken for cooked shrimp or sausage for a different flavor.
FAQ
Can I use different pasta shapes?
Yes! Any pasta shape will work well, but penne holds the sauce nicely.
Can I make this dish ahead of time?
Yes, you can prepare the components ahead and combine them just before serving for the best texture.
Is this recipe suitable for freezing?
While it’s possible to freeze, creamy sauces can change texture when thawed. It’s best enjoyed fresh or stored in the fridge.
Creamy Rotisserie Chicken Broccoli Pasta
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: None
Description
A delightful dish combining tender pasta, shredded rotisserie chicken, and fresh broccoli in a rich and creamy sauce, perfect for weeknight dinners or family gatherings.
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. 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.
- Remove the 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.
Notes
Serve hot, garnished with extra Parmesan cheese and fresh black pepper. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian