Why Make This Recipe
Creamy Rotisserie Chicken Broccoli Pasta is a perfect dish for busy weeknights or casual gatherings. It combines tender pasta, savory chicken, and fresh broccoli in a delicious creamy sauce. Using a rotisserie chicken saves you time while still delivering great flavor. This recipe is not only easy to make but also a family favorite that everyone will enjoy. Plus, it brings together simple ingredients to create a comforting meal that feels special.
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 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 hot, garnished with extra Parmesan cheese or a sprinkle of fresh herbs if you like. It pairs well with a simple green salad or some garlic bread for a complete meal.
How to Store Creamy Rotisserie Chicken Broccoli Pasta
To store leftovers, let the pasta cool completely, then place it in an airtight container. It can be kept in the refrigerator for 3-4 days. To reheat, warm it gently on the stove over low heat, adding a splash of chicken broth or milk to help restore its creamy texture.
Tips to Make Creamy Rotisserie Chicken Broccoli Pasta
- Don’t skip reserving the pasta water; it helps to bind the sauce and pasta together.
- Adjust the amount of red pepper flakes based on your heat preference.
- Stir the cheeses in off the heat to keep them smooth and creamy.
- You can add other vegetables, like bell peppers or spinach, for extra nutrients and flavor.
Variation
You can easily swap the rotisserie chicken for cooked shrimp or sautéed mushrooms for a vegetarian option. Choose whole wheat pasta for a healthier twist or use gluten-free pasta for a gluten-free meal.
FAQs
Can I use fresh broccoli instead of frozen?
Yes, fresh broccoli works great! Just make sure it’s cut into small florets for even cooking.
Can I make this dish ahead of time?
Yes, you can make the pasta and sauce in advance. Just store them separately and combine them when you’re ready to serve.
Can I freeze leftovers?
While it’s best fresh, you can freeze the pasta for up to 2 months. Just thaw and reheat gently, adding a little liquid if it’s too thick.
Creamy Rotisserie Chicken Broccoli Pasta
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Omnivore
Description
A comforting dish that combines tender pasta, savory rotisserie chicken, and fresh broccoli in a creamy sauce, perfect for busy weeknights 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 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
For a variation, you can swap rotisserie chicken for cooked shrimp or sautéed mushrooms. Choose whole wheat pasta for a healthier twist or use gluten-free pasta for a gluten-free meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian