Description
This creamy rotisserie chicken broccoli pasta is a quick and comforting dish perfect for weeknight dinners. Using store-bought rotisserie chicken, fresh or frozen broccoli, and a luscious Parmesan and mozzarella cream sauce, it comes together in just 35 minutes for a hearty, satisfying meal with Italian-American flavors.
Ingredients
Pasta & Vegetables
- 1 lb penne pasta
- 4 cups broccoli florets (fresh or frozen)
Protein
- 1 whole rotisserie chicken (3-4 lbs), shredded (about 4 cups meat)
Sauce & Seasonings
- 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 low-sodium chicken broth
- 1 cup freshly grated Parmesan cheese
- 1/2 cup shredded whole milk mozzarella cheese
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes (optional)
- Salt and black pepper to taste
Instructions
- Cook pasta and broccoli: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. During the last 3 minutes of cooking, add the broccoli florets directly to the boiling water with the pasta.
- Reserve pasta water and drain: Before draining, reserve 1 cup of the starchy pasta water. Then drain the pasta and broccoli together and set aside.
- Sauté aromatics: Heat olive oil and butter in a large skillet over medium-low heat. Add the diced onion and cook for 4-5 minutes until softened and translucent. Add the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
- Make the cream sauce: Pour in the heavy cream and chicken broth, stirring and bringing the mixture to a gentle simmer. Let it simmer for 2-3 minutes until small bubbles form around the edges (avoid boiling).
- Add cheeses and seasonings: Remove the skillet from the heat completely, then whisk in the Parmesan and mozzarella cheeses until smooth. Season with Italian seasoning, garlic powder, salt, black pepper, and optional red pepper flakes.
- Toss pasta and chicken: Add the drained pasta and broccoli to the creamy sauce, gently tossing with tongs to coat everything evenly. Fold in the shredded rotisserie chicken last.
- Adjust sauce consistency and finish: Gradually add the reserved pasta water 2 tablespoons at a time, stirring until the sauce reaches a creamy, glossy consistency. Stir in a cold knob of butter just before serving to enrich the sauce and give it a restaurant-quality finish.
Notes
- Remove sauce from heat before adding cheese to prevent graininess and ensure a smooth sauce.
- Use both white and dark meat from rotisserie chicken for best flavor and texture balance.
- Add reserved pasta water slowly to achieve the desired sauce consistency without making it too watery.
- Freshly grate the Parmesan cheese for optimal flavor and texture.
- This dish can be customized by adding crushed red pepper flakes for extra heat or swapping broccoli for other vegetables like spinach or peas.
