Why Make This Recipe
Creamy Rotisserie Chicken Broccoli Pasta is a wonderful dish to prepare for a cozy family dinner or to impress friends at a gathering. It combines tender pasta, shredded rotisserie chicken, and vibrant broccoli in a rich and creamy sauce. Best of all, it comes together quickly, making it perfect for busy weeknights. With a blend of cheeses and seasonings, this recipe is all about comfort and flavor.
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 a boil. Cook the penne pasta according to the package directions until al dente. During the last 3 minutes of cooking, add the broccoli florets directly to the pasta water.
- Before draining, reserve 1 cup of starchy pasta water in a measuring cup. Drain the pasta and broccoli together and set aside.
- In your largest skillet, heat the 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 another 30 seconds until fragrant.
- Pour in the heavy cream and chicken broth, bringing the mixture to a gentle simmer for 2-3 minutes. You should see small bubbles around the edges, not a rolling boil.
- Remove the skillet from the heat completely before adding the cheese. This helps to prevent graininess. Whisk in the Parmesan and mozzarella until completely smooth. Season with Italian seasoning, garlic powder, salt, pepper, and optional red pepper flakes.
- Add the drained pasta and broccoli to the creamy sauce. Toss gently with tongs to coat everything evenly. Fold in the shredded rotisserie chicken last.
- Add the 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 or on plates. You can sprinkle extra Parmesan cheese on top for a nice finishing touch. Pair it with a simple side salad or some garlic bread to complete your meal.
How to Store Creamy Rotisserie Chicken Broccoli Pasta
If you have leftovers, let the pasta cool completely before storing. Keep it in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stove or in the microwave, adding a splash of chicken broth or cream to loosen the sauce if needed.
Tips to Make Creamy Rotisserie Chicken Broccoli Pasta
- Make it a one-pan meal by cooking everything in the same skillet, reducing cleanup time.
- Feel free to add other vegetables like bell peppers or peas for variety.
- Use different types of cheese if you prefer, such as cheddar or gouda, for a different flavor.
Variation
You can swap out the penne pasta for any other pasta of your choice, such as fettuccine or spaghetti. Additionally, try using shrimp or turkey instead of rotisserie chicken for a different protein option.
FAQs
1. Can I use fresh broccoli instead of frozen?
Yes, fresh broccoli works great in this recipe. Just make sure to cut it into small florets.
2. Can I make this dish ahead of time?
Yes, you can prepare the creamy sauce and cook the pasta and broccoli separately. Combine them just before serving to keep everything fresh.
3. Is it okay to use leftover chicken?
Absolutely! Leftover grilled or baked chicken can be used in place of rotisserie chicken for added convenience and flavor.
Creamy Rotisserie Chicken Broccoli Pasta
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: None
Description
A comforting dish combining tender pasta, shredded rotisserie chicken, and broccoli in a rich, creamy sauce, perfect for family dinners or 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 a boil. Cook the penne pasta according to the package directions until al dente. During the last 3 minutes of cooking, add the broccoli florets.
- Before draining, reserve 1 cup of starchy pasta water. Drain the pasta and broccoli together and set aside.
- In a large skillet, heat the olive oil and butter over medium-low heat. Add diced onion and cook for 4-5 minutes until softened. Then add minced garlic and cook for another 30 seconds.
- Pour in heavy cream and chicken broth, bringing the mixture to a gentle simmer for 2-3 minutes.
- Remove the skillet from heat, then whisk in Parmesan and mozzarella until smooth. Season with Italian seasoning, garlic powder, salt, pepper, and optional red pepper flakes.
- Add the drained pasta and broccoli to the sauce and toss to coat. Fold in the shredded rotisserie chicken last.
- Add reserved pasta water, a bit at a time, until reaching a creamy consistency. Stir in a cold knob of butter before serving.
Notes
Serve in bowls or on plates with extra Parmesan cheese on top. Pair with a side salad or garlic bread. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian