Creamy Rotisserie Chicken Broccoli Pasta

why make this recipe

Creamy Rotisserie Chicken Broccoli Pasta is a fantastic dish that brings comfort and satisfaction to your table. It’s perfect for busy weeknights, using the convenience of rotisserie chicken and fresh broccoli. This pasta dish is creamy, cheesy, and packed with flavor, making it a family favorite. Plus, it’s a great way to use leftover chicken, saving both time and waste.

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 and cook the penne pasta according to package directions until al dente. During the last 3 minutes of cooking time, add 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 it softens. Then, add minced garlic and cook 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; do not let it reach a rolling boil.
Remove the skillet from heat completely before adding cheese to prevent graininess. Whisk in Parmesan and mozzarella until it is 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 the 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 delicious pasta dish warm, garnished with extra grated Parmesan and a sprinkle of red pepper flakes if desired. It pairs well with a simple green salad or garlic bread for a complete meal.

how to store Creamy Rotisserie Chicken Broccoli Pasta

To store leftovers, let the pasta cool to room temperature and then transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. You can reheat it in the microwave or on the stove, adding a splash of chicken broth or water to loosen the sauce as needed.

tips to make Creamy Rotisserie Chicken Broccoli Pasta

Make sure not to overcook the pasta; it should be al dente since it will continue to cook when combined with the sauce.
Use freshly grated cheese for the best flavor and texture.
If you prefer a lighter version, you can substitute heavy cream with half-and-half or a combination of milk and Greek yogurt.

variation

You can easily customize this dish by adding other vegetables such as spinach, peas, or bell peppers. If you want to spice it up, try adding cooked Italian sausage or diced tomatoes.

FAQs

1. Can I use another type of pasta?
Absolutely! Any pasta shape you like will work, such as fusilli, rigatoni, or spaghetti.

2. What if I don’t have rotisserie chicken?
You can cook your own chicken breasts and shred them or use any leftover cooked chicken you have on hand.

3. Is this dish suitable for meal prep?
Yes! This pasta can be made ahead of time, stored in the fridge, and reheated when needed for a quick meal.