Creamy Rotisserie Chicken Broccoli Pasta
A comforting dish with tender penne pasta, juicy shredded chicken, and vibrant broccoli in a luscious cream sauce, perfect for weeknight dinners or gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Comfort Food
Ingredients
Scale
- 1 lb penne pasta
- 1 whole rotisserie chicken (3-4 lbs, shredded, approximately 4 cups)
- 4 cups broccoli florets (fresh or frozen)
- 2 tbsp olive oil
- 3 cloves garlic (minced)
- 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 whole milk mozzarella cheese (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. Add the penne pasta and cook according to package directions until al dente. Add the broccoli florets during the last 3 minutes of cooking.
- Reserve 1 cup of starchy pasta water, then drain the pasta and broccoli together and set aside.
- In a large skillet, heat olive oil and butter over medium-low heat. Add the diced onion and sauté for 4-5 minutes until softened.
- Stir in minced garlic and cook for 30 seconds until fragrant.
- Pour in heavy cream and chicken broth, bringing the mixture to a gentle simmer for 2-3 minutes.
- Remove from heat and whisk in the Parmesan and mozzarella cheeses until smooth. Season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes if desired.
- Add the drained pasta and broccoli to the sauce, gently tossing to coat. Fold in the shredded rotisserie chicken.
- Adjust the consistency with the reserved pasta water if needed, and stir in a cold knob of butter before serving.
Notes
Feel free to substitute frozen broccoli if fresh isn’t available, or switch up the cheeses for your favorites.