Discovering Creamy Rotisserie Chicken Broccoli Pasta
Ever craved a dish that wraps you in a warm, creamy hug? Meet your new favorite: Creamy Rotisserie Chicken Broccoli Pasta! This one-pan wonder melds savory rotisserie chicken, tender broccoli, and perfectly cooked penne pasta in a rich, velvety sauce. It’s quick, easy, and best of all, it’ll have you looking like a kitchen superstar with minimal effort!
Why Make This Recipe
You’ll adore this creamy pasta dish for several reasons:
- Easy Peasy Cleanup: It’s all made in one pot, so less time scrubbing and more time enjoying your meal!
- Family Friendly: Even the pickiest eaters can’t resist this creamy goodness. Seriously, who’s going to say no to pasta?
- Quick & Affordable: With rotisserie chicken as your secret weapon, dinner is served in a flash without breaking the bank!
Ingredients
You don’t need fancy stuff — just these basics!
- 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
Let’s get cooking! Follow these simple steps:
- Bring a large pot of salted water to boil and cook penne pasta according to package directions until al dente. About 3 minutes before it’s done, toss in the broccoli florets.
- Before draining, reserve 1 cup of starchy pasta water in a measuring cup. Drain the pasta and broccoli together and set aside.
- In your largest skillet over medium-low heat, heat olive oil and butter. Cook diced onion for 4-5 minutes until softened, adding minced garlic for 30 seconds until fragrant.
- 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.
- Remove skillet from heat before adding cheese to avoid graininess. Whisk in Parmesan and mozzarella until completely smooth. Season with Italian seasoning, garlic powder, salt, pepper, and optional red pepper flakes.
- Add the drained pasta and broccoli to the creamy sauce, using tongs to toss and coat everything evenly. Fold in shredded rotisserie chicken last.
- Add reserved pasta water 2 tablespoons at a time until you achieve a creamy, glossy consistency. For a restaurant-quality finish, stir in a cold knob of butter just before serving.
How to Make Creamy Rotisserie Chicken Broccoli Pasta (Overview)
Making this creamy pasta is all about the flow. You start with cooking the pasta and broccoli together, saving that starchy goodness for later. Meanwhile, create a luscious sauce by sautéing onions and garlic, then infusing with cream and cheese. Trust me, don’t skip toasting the garlic — it makes all the difference! Finally, toss everything together for a dish that looks and tastes impressive.
How to Serve Creamy Rotisserie Chicken Broccoli Pasta
Elevate your dish with a sprinkle of fresh parsley or a drizzle of extra virgin olive oil. Serve it hot and bubbling in a colorful bowl, garnished with a dusting of grated Parmesan. Picture that gorgeous creamy sauce hugging the pasta and broccoli, with the enticing aroma filling your kitchen. Who wouldn’t want a big ol’ serving of this?
How to Store Creamy Rotisserie Chicken Broccoli Pasta
Leftovers? Yes, please! You can keep this delicious pasta in the fridge for about 3-4 days. If you want to get ahead of the game, feel free to prep this dish and freeze it for up to a month. When reheating, add a splash of milk or pasta water to regain that creamy texture.
Tips to Make Creamy Rotisserie Chicken Broccoli Pasta
Wanna nail this recipe? Here are a few tips:
- Timing is Everything: Don’t overcook the broccoli. It should have a slight crunch to enhance the texture.
- Cheese Quality Matters: Go for freshly grated cheese for the best melting results.
- Customize It: Add in your favorite veggies or swap for a different protein like shrimp or tofu for a fun twist!
Variation
Feeling adventurous? Try adding sun-dried tomatoes for a vibrant tang, or skip the chicken for a vegan version using chickpeas and a cashew-based cream. Easy peasy!
FAQs
Q: Can I use pasta other than penne?
A: Absolutely! Any pasta shape you prefer will work just fine — fusilli, rotini, you name it!
Q: How do I make this dish ahead of time?
A: Prepare everything and store it in the fridge. Just reheat and toss with a little extra cream or broth before serving.
Q: Can I freeze this dish?
A: Yes, this pasta freezes beautifully! Just make sure to store it in an airtight container.
Q: How do I make this dish spicy?
A: Add more red pepper flakes or toss in some chopped jalapeños or cayenne pepper while cooking for an extra kick!
📌 Pin this recipe for your next cozy dinner night!
Creamy Rotisserie Chicken Broccoli Pasta
Ingredients
Main 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)
Instructions
Cooking the Pasta and Broccoli
- Bring a large pot of salted water to boil and cook penne pasta according to package directions until al dente. About 3 minutes before it’s done, toss in the broccoli florets.
- Before draining, reserve 1 cup of starchy pasta water in a measuring cup. Drain the pasta and broccoli together and set aside.
Making the Sauce
- In your largest skillet over medium-low heat, heat olive oil and butter.
- Cook diced onion for 4-5 minutes until softened, adding minced garlic for 30 seconds until fragrant.
- 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.
- Remove skillet from heat before adding cheese to avoid graininess. Whisk in Parmesan and mozzarella until completely smooth.
- Season with Italian seasoning, garlic powder, salt, pepper, and optional red pepper flakes.
Combining Everything
- Add the drained pasta and broccoli to the creamy sauce, using tongs to toss and coat everything evenly.
- Fold in shredded rotisserie chicken last.
- Add reserved pasta water 2 tablespoons at a time until you achieve a creamy, glossy consistency.
- For a restaurant-quality finish, stir in a cold knob of butter just before serving.
Notes
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.