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. Quick, easy, and family-friendly, it's a creamy hug in a bowl.
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
Leftovers can be kept in the fridge for about 3-4 days. For freezing, it can last up to a month. When reheating, add a splash of milk or pasta water to regain that creamy texture.