why make this recipe
Creamy Rotisserie Chicken Broccoli Pasta is a delightful one-pot meal that brings comfort and flavor to your table. It’s quick, easy, and perfect for busy weeknights. Using a rotisserie chicken saves cooking time, while the addition of broccoli adds nutrition and color. The creamy sauce envelops the pasta, making every bite rich and satisfying. Plus, it’s a great way to use leftover chicken.
how to make Creamy Rotisserie Chicken Broccoli Pasta
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)
Directions :
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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. Before draining, reserve 1 cup of starchy pasta water in a measuring cup. Drain pasta and broccoli together and set aside.
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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.
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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.
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Remove 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.
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Add drained pasta and broccoli to the creamy sauce, tossing gently with tongs to coat everything evenly. Fold in shredded rotisserie chicken last.
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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 restaurant-quality finish.
how to serve Creamy Rotisserie Chicken Broccoli Pasta
Serve this creamy pasta dish warm, garnished with extra grated Parmesan cheese and a sprinkle of red pepper flakes for a little kick. It pairs nicely with a side salad or garlic bread to complete the meal.
how to store Creamy Rotisserie Chicken Broccoli Pasta
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth if it seems dry.
tips to make Creamy Rotisserie Chicken Broccoli Pasta
- Make sure not to overcook the pasta to maintain a good texture.
- If you want to make it a bit lighter, you can use half-and-half instead of heavy cream.
- Feel free to add other vegetables like spinach or bell peppers for additional flavor and nutrition.
variation
You can easily swap out the rotisserie chicken for leftover turkey, or make it vegetarian by omitting the chicken and adding more veggies like zucchini or mushrooms.
FAQs
1. Can I use other types of pasta?
Yes, you can use any pasta shape you prefer, such as fusilli or spaghetti.
2. Is this recipe freezer-friendly?
While it can be frozen, the creamy sauce might change texture when reheated. It’s best to store leftovers in the fridge.
3. Can I make this recipe without broccoli?
Absolutely! You can replace broccoli with any vegetable you like, such as peas or asparagus.
Creamy Rotisserie Chicken Broccoli Pasta
- Total Time: 45
- Yield: 4 servings 1x
- Diet: None
Description
A quick and comforting one-pot meal featuring rotisserie chicken, broccoli, and a rich creamy sauce wrapped around penne pasta.
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
- 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. Before draining, reserve 1 cup of starchy pasta water in a measuring cup. Drain pasta and broccoli together and set aside.
- 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.
- Pour in heavy cream and chicken broth, bringing the mixture to a gentle simmer for 2-3 minutes.
- Remove 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.
- Add drained pasta and broccoli to the creamy sauce, tossing gently to coat everything evenly. Fold in shredded rotisserie chicken last.
- 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 a restaurant-quality finish.
Notes
Ensure not to overcook the pasta. This dish can be made lighter using half-and-half instead of heavy cream, or made vegetarian by adding more veggies.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
