why make this recipe
Creamy Rotisserie Chicken Broccoli Pasta is a fantastic dish for busy days. It is quick to make, full of flavor, and packed with protein and veggies. Using rotisserie chicken saves time and adds great taste. Plus, the creamy sauce is a delightful way to bring everything together, making it a dish your whole family will enjoy.
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 boil. 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.
- Heat olive oil and butter in your largest skillet over medium-low heat. Cook the 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 the 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 dish hot, garnished with extra Parmesan cheese and a sprinkle of red pepper flakes if you like some heat. It pairs well with a simple green salad or garlic bread for a complete meal.
how to store Creamy Rotisserie Chicken Broccoli Pasta
Leftovers can be stored in an airtight container in the fridge for up to three days. To reheat, warm it gently on the stove or in the microwave, adding a splash of chicken broth or cream to loosen the sauce.
tips to make Creamy Rotisserie Chicken Broccoli Pasta
- Make sure to reserve some pasta water before draining. It helps create a creamy sauce.
- Don’t rush the addition of cheese; removing the skillet from heat first prevents grainy cheese.
- Adjust the red pepper flakes for your desired spice level.
variation
You can add other vegetables like spinach, mushrooms, or bell peppers for extra nutrition and color. If you prefer a lighter version, substitute half-and-half for heavy cream.
FAQs
Can I use dried broccoli?
Yes, you can use dried broccoli or another vegetable if you prefer.
Is it okay to use pre-cooked chicken?
Absolutely! You can use any cooked chicken if you don’t have a rotisserie chicken.
Can I freeze leftovers?
Yes, but the texture might change when reheated. Store in a freezer-safe container and consume within 2-3 months for the best quality.
Creamy Rotisserie Chicken Broccoli Pasta
Ingredients
Pasta and Broccoli
- 1 lb penne pasta
- 4 cups broccoli florets fresh or frozen
Chicken
- 1 whole rotisserie chicken (3-4 lbs, shredded) about 4 cups meat
Sauce and Seasoning
- 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
Cooking Pasta and Broccoli
- Bring a large pot of salted water to boil.
- 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.
Making the Sauce
- Heat olive oil and butter in your largest skillet over medium-low heat.
- Cook the 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.
Combining Ingredients
- Add the 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.