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Creamy Rotisserie Chicken Broccoli Pasta

A quick and comforting pasta dish featuring rotisserie chicken and broccoli in a rich, creamy sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Pasta and Broccoli
  • 1 lb penne pasta Any short pasta can be substituted.
  • 4 cups broccoli florets Fresh or frozen.
Chicken and Sauce
  • 1 whole rotisserie chicken (3-4 lbs, shredded) About 4 cups of meat.
  • 2 tbsp olive oil
  • 3 cloves garlic (minced fine)
  • 1 medium yellow onion (diced small)
  • 2 tbsp butter
  • 1 cup heavy cream For a lighter version, use part-skim.
  • 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)

Method
 

Cooking Pasta and Broccoli
  1. Bring a large pot of salted water to a 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. Drain pasta and broccoli together and set aside.
Making the Sauce
  1. Heat olive oil and butter in your largest skillet over medium-low heat.
  2. Cook diced onion for 4-5 minutes until softened, then add minced garlic for 30 seconds until fragrant.
  3. Pour in heavy cream and chicken broth, bringing mixture to a gentle simmer for 2-3 minutes, avoiding a rolling boil.
  4. Remove skillet from heat completely before adding cheese to prevent graininess.
  5. Whisk in Parmesan and mozzarella until completely smooth, then season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes.
Combining and Serving
  1. Add drained pasta and broccoli to the creamy sauce, tossing gently with tongs to coat everything evenly.
  2. Fold in shredded rotisserie chicken last.
  3. Add reserved pasta water 2 tablespoons at a time until you reach a creamy, glossy consistency.
  4. Stir in a cold knob of butter just before serving for a restaurant-quality finish.
  5. Serve hot, topped with extra grated Parmesan and a light sprinkle of black pepper or red pepper flakes.

Notes

Cool leftover pasta to room temperature; store in an airtight container in the fridge for up to 3 days. Add a splash of broth or milk when reheating to restore the sauce's silkiness.