Go Back

Creamy Rotisserie Chicken Broccoli Pasta

A saucy, comforting weeknight meal that combines rotisserie chicken, tender-crisp broccoli, and a silky Parmesan cream sauce, all ready in about 30-40 minutes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Pasta and Chicken
  • 1 lb penne pasta
  • 1 whole rotisserie chicken (3-4 lbs, shredded, about 4 cups meat)
Vegetables
  • 4 cups broccoli florets (fresh or frozen)
  • 1 medium yellow onion (diced small)
  • 3 cloves garlic (minced fine)
Sauce
  • 2 tbsp olive oil
  • 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)
Seasonings
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • 1/4 tsp red pepper flakes (optional)

Method
 

Preparation
  1. Bring a large pot of salted water to boil and cook penne pasta according to package directions until al dente.
  2. During the last 3 minutes of cooking time, add broccoli florets directly to the pasta water.
  3. Before draining, reserve 1 cup of starchy pasta water in a measuring cup.
Cooking
  1. Drain pasta and broccoli together and set aside.
  2. Heat olive oil and butter in your largest skillet over medium-low heat.
  3. Cook diced onion for 4-5 minutes until softened, then add minced garlic for 30 seconds until fragrant.
  4. Pour in heavy cream and chicken broth, bringing mixture to a gentle simmer for 2-3 minutes.
  5. Remove skillet from heat completely before adding cheese to prevent graininess.
  6. Whisk in Parmesan and mozzarella until completely smooth, then season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes.
  7. Add drained pasta and broccoli to the creamy sauce, tossing gently with tongs to coat everything evenly.
  8. Fold in shredded rotisserie chicken last.
  9. Add reserved pasta water 2 tablespoons at a time until you reach a creamy, glossy consistency.
  10. Stir in a cold knob of butter just before serving for a restaurant-quality finish.

Notes

Serve hot, offer extra grated Parmesan at the table, pair with a crisp green salad and crusty bread. Can be stored in the refrigerator for 3-4 days.