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Creamy Rotisserie Chicken Broccoli Pasta

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

Ingredients

Scale
  • 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)

Instructions

  1. 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.
  2. Before draining, reserve 1 cup of starchy pasta water. Drain the pasta and broccoli together and set aside.
  3. 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.
  4. Pour in the heavy cream and chicken broth; simmer gently for 2-3 minutes.
  5. 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.
  6. Add the drained pasta and broccoli, tossing to coat. Fold in shredded rotisserie chicken last.
  7. 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

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

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

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