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Creamy Rotisserie Chicken Broccoli Pasta Recipe

Creamy Rotisserie Chicken Broccoli Pasta Recipe
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★★★★★

4.8 from 19 reviews

This Creamy Rotisserie Chicken Broccoli Pasta is a comforting, quick, and delicious weeknight meal featuring tender shredded rotisserie chicken, fresh broccoli, and perfectly cooked penne pasta coated in a rich and velvety Parmesan-mozzarella cream sauce with Italian seasonings. It combines convenience with gourmet flavors for a satisfying dish loved by the whole family.

Ingredients

Scale

Pasta and 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

  • 2 tbsp olive oil
  • 2 tbsp butter
  • 3 cloves garlic, minced fine
  • 1 medium yellow onion, diced small
  • 1 cup heavy cream
  • 1/2 cup low-sodium chicken broth
  • 1 cup Parmesan cheese, freshly grated
  • 1/2 cup whole milk mozzarella cheese, shredded
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • 1/4 tsp red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Cook Pasta and Broccoli: Bring a large pot of salted water to a boil. Cook the penne pasta according to package directions until al dente. During the last 3 minutes of cooking, add the broccoli florets directly to the boiling pasta water. Before draining, reserve 1 cup of starchy pasta water, then drain pasta and broccoli together and set aside.
  2. Sauté Aromatics: In a large skillet, heat olive oil and butter over medium-low heat. Add diced onion and cook for 4-5 minutes until softened and translucent. Add minced garlic and cook for an additional 30 seconds until fragrant, taking care not to burn the garlic.
  3. Make Cream Sauce: Pour in the heavy cream and low-sodium chicken broth, stirring to combine. Bring the mixture to a gentle simmer over medium-low heat, allowing small bubbles to form around the edges, for about 2-3 minutes. Avoid boiling to prevent the sauce from breaking.
  4. Add Cheeses and Seasonings: Remove the skillet from heat completely before adding cheeses to prevent graininess. Whisk in grated Parmesan and shredded mozzarella until the sauce is smooth and creamy. Season with Italian seasoning, garlic powder, salt, black pepper, and red pepper flakes if using.
  5. Combine Pasta and Chicken: Add the drained pasta and broccoli to the creamy sauce. Use tongs or a large spoon to gently toss and coat everything evenly. Fold in the shredded rotisserie chicken carefully to combine all ingredients.
  6. Adjust Consistency and Finish: Add reserved pasta water 2 tablespoons at a time to the skillet, stirring gently, until the sauce reaches a creamy and glossy consistency. Just before serving, stir in a cold knob of butter for a silky, restaurant-quality finish.

Notes

  • Use fresh broccoli for best texture, but frozen broccoli works well too—just thaw and drain before adding.
  • Reserve pasta water carefully to help loosen the sauce without watering down the flavor.
  • If you prefer a spicier dish, increase red pepper flakes to taste.
  • Shred the rotisserie chicken evenly for consistent texture in every bite.
  • For a lighter option, substitute half-and-half for heavy cream, but the sauce will be less rich.
  • This recipe is excellent for meal prepping—store leftovers in airtight containers and reheat gently.

Nutrition

Keywords: creamy pasta recipe, rotisserie chicken pasta, broccoli pasta, easy dinner recipes, weeknight meals, comfort food, Italian pasta dishes

Find it online: https://kitchenbyrita.com/creamy-rotisserie-chicken-broccoli-pasta-recipe/