Creamy Rotisserie Chicken Broccoli Pasta

Introduction

When it comes to cozy family meals, few dishes can compete with the warmth of Creamy Rotisserie Chicken Broccoli Pasta. This delightful, hearty recipe brings together tender pasta, juicy shredded rotisserie chicken, and vibrant broccoli, all enveloped in a luscious cream sauce that’s irresistibly comforting. Perfect for busy weeknights or impromptu gatherings, it combines rich flavors with minimal effort — a win-win for home cooks!

Imagine sitting down with your loved ones, sharing laughter and stories, as you dig into a big bowl of this creamy goodness. It’s a dish that not only satisfies hunger but also warms the heart, making it an instant favorite among children and adults alike. Simple yet satisfying, this pasta is sure to find its way into your regular dinner rotation.

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)

Gathering all the fresh ingredients makes preparation a breeze!

Directions

1. Bring a large pot of salted water to boil. Cook the penne pasta according to package directions until al dente. During the last 3 minutes of cooking time, add the broccoli florets directly to the pasta water.
2. Before draining, reserve 1 cup of starchy pasta water in a measuring cup. Drain the pasta and broccoli together and set aside.
3. In your largest skillet, heat olive oil and butter over medium-low heat. Add the diced onion and cook for 4-5 minutes, or until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant.
4. Pour in the heavy cream and chicken broth. Bring the mixture to a gentle simmer for 2-3 minutes, watching for small bubbles around the edges rather than a rolling boil.
5. Remove the skillet from heat completely before adding the cheese to avoid graininess. Whisk in the 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. Gradually stir in reserved pasta water, 2 tablespoons at a time, until you reach a creamy and glossy consistency. Stir in a cold knob of butter just before serving for a restaurant-quality finish.

Tips & Variations

• Ingredient substitutions: Swap penne pasta for your favorite shape like rotini or farfalle. You can also use pre-cooked chicken if you don’t have a rotisserie chicken on hand.
• Optional variations: For added flavor, try incorporating sun-dried tomatoes, spinach, or different cheese varieties.
• Storage or reheating tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth or cream to restore the creaminess.

Recipe Information

• Prep time: 10 minutes
• Cook time: 20 minutes
• Total time: 30 minutes
• Servings: 6-8
• Difficulty level: Easy

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