Why Make This Recipe
Creamy Rotisserie Chicken Broccoli Pasta is a delightful dish that combines the rich flavors of creamy cheese sauce with tender chicken and vibrant broccoli. It is a perfect meal for busy weeknights as it uses rotisserie chicken, which saves you time on cooking. This pasta dish is not only quick to prepare but also packs a nutritional punch, making it a great choice for the whole family.
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
- 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, add broccoli florets directly to the pasta water. Reserve 1 cup of starchy pasta water before draining. 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. Look for small bubbles around the edges, not a rolling boil.
- Remove the skillet from heat completely before adding cheese to prevent graininess. Whisk in Parmesan and mozzarella until smooth, then season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes.
- 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.
- 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.
How to Serve Creamy Rotisserie Chicken Broccoli Pasta
Serve this creamy pasta dish hot, garnished with extra Parmesan cheese or fresh herbs if desired. It pairs well with a simple salad or garlic bread for a complete meal.
How to Store Creamy Rotisserie Chicken Broccoli Pasta
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in the microwave or on the stove, adding a splash of chicken broth or cream to restore its creamy texture.
Tips to Make Creamy Rotisserie Chicken Broccoli Pasta
- Be sure to reserve the starchy pasta water, as it helps create a creamy sauce.
- For added flavor, consider using a variety of cheeses or even adding some cooked bacon.
- Adjust the level of spice by adding more or less red pepper flakes to suit your taste.
Variation
You can easily swap out the broccoli for other vegetables such as spinach, peas, or bell peppers. Additionally, if you want a lighter version, use whole wheat pasta and substitute half-and-half for the heavy cream.
FAQs
-
Can I use leftover chicken instead of rotisserie chicken?
Yes, any cooked chicken will work great in this recipe. -
Is it possible to make this dish gluten-free?
Absolutely! Simply use gluten-free pasta instead of regular penne. -
Can I make this dish ahead of time?
Yes, you can prepare the sauce and pasta separately and then combine them before serving to keep everything fresh. -
How can I make the dish spicier?
You can increase the amount of red pepper flakes or add a dash of hot sauce to the creamy cheese sauce. -
What can I serve with this pasta dish?
Garlic bread and a fresh green salad complement this dish nicely.
Creamy Rotisserie Chicken Broccoli Pasta
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free (if using gluten-free pasta)
Description
A delightful and creamy pasta dish featuring rotisserie chicken, broccoli, and a rich cheese sauce, perfect for busy weeknights.
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 low-sodium chicken broth
- 1 cup freshly grated Parmesan cheese
- 1/2 cup whole milk mozzarella cheese (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, add broccoli florets directly to the pasta water. Reserve 1 cup of starchy pasta water before draining. Drain pasta and broccoli together and set aside.
- Heat olive oil and butter in a large 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 the skillet from heat before adding cheese. Whisk in Parmesan and mozzarella until smooth, then season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes.
- Add the drained pasta and broccoli to the creamy sauce, tossing gently to coat. Fold in the shredded rotisserie chicken last.
- Add reserved pasta water 2 tablespoons at a time until you reach a creamy consistency. Stir in a cold knob of butter just before serving.
Notes
For a lighter version, use whole wheat pasta and substitute half-and-half for the heavy cream. Consider adding cooked bacon for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4g
- Sodium: 450mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg
