Creamy Rotisserie Chicken Broccoli Pasta

There’s something undeniably comforting about a creamy pasta dish that brings together the flavors of rotisserie chicken and fresh broccoli. This Creamy Rotisserie Chicken Broccoli Pasta not only comes together in a flash thanks to the convenience of a store-bought rotisserie chicken, but it also delivers on taste, texture, and visual appeal. With its rich and velvety sauce, it’s a dish that feels like a warm hug on a plate, making it perfect for cozy weeknight dinners or casual get-togethers with friends and family.

What truly sets this dish apart is its balance of indulgent creaminess with nutritious veggies—broccoli adds a pop of color and a healthy crunch to each bite. Your loved ones will be asking for seconds, and you’ll love how simple and satisfying it is to make!

This is what the finished dish looks like when perfectly baked.

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)

Gather all the fresh ingredients for a delightful, creamy pasta dish.

Directions

1. Bring a large pot of salted water to boil and cook 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.
2. Before draining, reserve 1 cup of starchy pasta water in a measuring cup. Drain pasta and broccoli together and set aside.
3. Heat olive oil and butter in your largest skillet over medium-low heat. 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 the mixture to a gentle simmer for 2-3 minutes. Look for small bubbles around the edges, not a rolling boil.
5. Remove the skillet from heat completely before adding cheese to prevent graininess. Whisk in Parmesan and mozzarella until completely smooth, then season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes.
6. 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.
7. 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 that restaurant-quality finish.

Tips & Variations

• Ingredient Substitutions: You can swap penne with your favorite pasta shape, or use whole grain for a healthier option. For a lighter version, consider substituting half of the heavy cream with Greek yogurt.
• Optional Variations: Mix in other veggies like spinach or bell peppers for additional nutrients and textures. You could also add cooked bacon for a smoky flavor!
• Storage/Reheating Tips: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of chicken broth or cream to loosen the sauce if it thickens too much.

Recipe Information

• Prep time: 10 minutes
• Cook time: 25 minutes
• Total time: 35 minutes
• Servings: 6
• Difficulty level: Easy

An image of creamy, cheesy pasta, ready for a hearty meal.