why make this recipe

Creamy Rotisserie Chicken Broccoli Pasta is a fantastic dish to whip up when you’re short on time but still want to enjoy a hearty and comforting meal. Using rotisserie chicken cuts down on your prep time, allowing you to focus on bringing flavors together for a delicious pasta dish. The addition of broccoli not only boosts the nutritional value but also adds a vibrant color to your plate. With creamy cheese sauce and perfectly cooked pasta, this recipe is sure to satisfy everyone at the dinner table.

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 a boil. Cook the penne pasta according to the 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 the 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 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, 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

You can serve Creamy Rotisserie Chicken Broccoli Pasta right away while it’s hot and creamy. Consider garnishing with extra grated Parmesan cheese and fresh parsley for added color and flavor. Pair it with a simple green salad or crusty bread for a complete meal.

how to store Creamy Rotisserie Chicken Broccoli Pasta

To store leftovers, place the pasta in an airtight container and refrigerate it for up to 3 days. Reheat on the stovetop or in the microwave, adding a splash of chicken broth or cream if it seems too thick.

tips to make Creamy Rotisserie Chicken Broccoli Pasta

Ensure your pasta is cooked al dente for the best texture.
You can switch the pasta type if preferred; just adjust cooking times accordingly.
Use fresh broccoli for a brighter flavor and crunch, but frozen works just as well in a pinch.
Feel free to add other vegetables like peas or bell peppers for more variety.

variation

You can customize this dish by using different meats like grilled chicken or shrimp. Add spices like paprika for a smokier flavor or even switch the cheese to cheddar for a different taste.

FAQs

Can I use gluten-free pasta?
Yes, gluten-free pasta can be used. Just follow the package cooking instructions for the best results.

How can I make this dish lighter?
You can use half-and-half instead of heavy cream and reduce the cheese amount for a lighter version of this dish.

Is it okay to freeze this pasta dish?
While you can freeze it, the creamy sauce may change texture after thawing. For best results, it’s better enjoyed fresh or refrigerated.

Creamy Rotisserie Chicken Broccoli Pasta

Print Recipe

A hearty and comforting pasta dish made with rotisserie chicken and vibrant broccoli, coated in a creamy cheese sauce.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Italian
Diet: Non-Vegetarian

Instructions

Bring a large pot of salted water to a boil. Cook the penne pasta according to the 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. Drain the pasta and broccoli together and set aside.
Heat olive oil and butter in a 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 the heavy cream and chicken broth; simmer gently for 2-3 minutes.
Remove the skillet from heat and whisk in Parmesan and mozzarella until smooth. Season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes.
Add the drained pasta and broccoli, tossing to coat. Fold in shredded rotisserie chicken last.
Add reserved pasta water gradually until the desired creamy consistency is reached. Stir in a cold knob of butter before serving.

Notes

For serving, garnish with extra grated Parmesan cheese and fresh parsley. Can be paired with a green salad or crusty bread.

Nutrition

Serving Size: 1 serving
Calories: 600
Sugar: 8g
Sodium: 700mg
Fat: 32g
Saturated Fat: 15g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 4g
Protein: 30g
Cholesterol: 85mg

Keywords: pasta, chicken, creamy sauce, quick dinner, broccoli