Why Make This Recipe
Creamy Rotisserie Chicken Broccoli Pasta is a perfect weeknight dinner that combines convenience and comfort. Using a rotisserie chicken saves time, and the creamy sauce ties all the flavors together wonderfully. Plus, the addition of broccoli adds a nutritious element that makes this dish more satisfying. It’s rich, hearty, and loved by both kids and adults alike.
How to Make 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)
Directions
- 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 delicious pasta in bowls, making sure to top each serving with extra grated Parmesan cheese if desired. A sprinkle of black pepper or a dash of red pepper flakes adds a nice touch. Pair it with garlic bread or a fresh salad for a complete meal.
How to Store Creamy Rotisserie Chicken Broccoli Pasta
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, warm it up in a skillet on low heat, adding a splash of chicken broth or water to loosen the sauce.
Tips to Make Creamy Rotisserie Chicken Broccoli Pasta
- Use fresh broccoli florets for the best texture, but frozen works too. Just make sure they are thawed before adding.
- Don’t skip reserving the pasta water. It helps achieve a nice creamy sauce.
- For added flavor, consider sautéing some mushrooms or bell peppers along with the onion.
Variation
You can easily customize this dish by adding other vegetables like spinach, peas, or sun-dried tomatoes. For a different protein, try using shredded turkey or diced ham instead of rotisserie chicken.
FAQs
Q: Can I use a different type of pasta?
A: Yes, you can substitute penne with any pasta shape you prefer, like fusilli or farfalle.
Q: Is this dish suitable for meal prep?
A: Absolutely! You can make it ahead of time and store it in the fridge. Just reheat it when you’re ready to eat.
Q: Can I make this dish without heavy cream?
A: You can use half-and-half or a combination of milk and cream, but the texture may be slightly different.
Creamy Rotisserie Chicken Broccoli Pasta
Ingredients
Pasta and Broccoli
- 1 lb penne pasta Any pasta shape can be used.
- 4 cups broccoli florets Fresh or frozen, thawed if frozen.
Chicken and Dairy
- 1 whole rotisserie chicken (3-4 lbs, shredded) Approximately 4 cups of meat.
- 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)
Vegetables and Seasonings
- 3 cloves garlic (minced fine)
- 1 medium yellow onion (diced small)
- 2 tbsp olive oil
- 2 tbsp butter Add a knob before serving for creaminess.
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes (optional) For added heat.
Instructions
Preparation
- 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.
Cooking
- 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.
Combining
- 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.
