Creamy Rotisserie Chicken Broccoli Pasta
Gather around, friends and family, because this Creamy Rotisserie Chicken Broccoli Pasta is here to make weeknight dinners both delightful and stress-free! Utilizing a comforting blend of tender rotisserie chicken, fresh broccoli, and al dente penne pasta, this dish wraps you in a warm hug of creamy goodness. Perfect for busy evenings or relaxed Saturday nights, it’s both satisfying and quick to prepare, allowing you to spend more time with your loved ones and less time in the kitchen.
What sets this recipe apart is its symphony of flavors and textures. With creamy cheeses melting into a velvety sauce, crunchy broccoli for a burst of freshness, and my favorite: the convenience of rotisserie chicken, you’ll find yourself coming back for seconds. Trust me, once you prepare this dish, it will inevitably find its way into your regular dinner rotation!
This is what the finished dish looks like when perfectly baked.
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)
This is a beautifully organized array of ingredients ready for preparation.
Directions
Bring a large pot of salted water to a boil and cook the penne pasta according to package directions until al dente. During the last 3 minutes of cooking time, 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 olive oil and butter over medium-low heat. Cook the diced onion for 4-5 minutes until softened, then add minced garlic and cook for an additional 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 forming around the edges, but avoid a full rolling boil.
Remove the skillet from heat completely before adding the cheeses to prevent graininess. Whisk in the Parmesan and mozzarella until completely smooth, then season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes.
Add the drained pasta and broccoli to the creamy sauce, using tongs to gently toss everything together until evenly coated. Fold in the shredded rotisserie chicken last.
Add the reserved pasta water 2 tablespoons at a time until you achieve a creamy, glossy consistency. For an extra touch of luxury, stir in a cold knob of butter just before serving for a restaurant-quality finish.
Tips & Variations
- Ingredient Substitutions: For a lighter version, consider using Greek yogurt instead of heavy cream. You can also swap the penne for whole grain or gluten-free pasta.
- Optional Variations: Add some sun-dried tomatoes or spinach for a pop of color and flavor. Craving a bit of spice? Try incorporating diced jalapeños or a splash of hot sauce.
- Storage or Reheating Tips: Store leftover pasta in an airtight container in the fridge for 3-4 days. Reheat in the microwave or on the stovetop with a splash of chicken broth to restore creaminess.
Recipe Information
- Prep time: 15 minutes
- Cook time: 20 minutes
- Total time: 35 minutes
- Servings: 6
- Difficulty level: Easy
