Why Make This Recipe
Creamy Rotisserie Chicken Broccoli Pasta is a delightful dish that brings comfort and flavor together. It’s perfect for busy weeknights when you want something quick but delicious. Using rotisserie chicken saves you time without sacrificing taste. Plus, the addition of broccoli provides a nutritious boost, making this a well-rounded meal that the whole family will enjoy.
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 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. Look for small bubbles around the edges, not a rolling boil.
- 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 with tongs 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.
How to Serve Creamy Rotisserie Chicken Broccoli Pasta
Serve this dish warm, and consider garnishing with extra Parmesan cheese or a sprinkle of parsley for added color and flavor. You can pair it with a simple salad or crusty bread to make a complete meal.
How to Store Creamy Rotisserie Chicken Broccoli Pasta
If you have leftovers, store them in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. To reheat, you can use a microwave or a skillet. Add a splash of chicken broth or cream to maintain the creamy texture.
Tips to Make Creamy Rotisserie Chicken Broccoli Pasta
- Make sure not to overcook the pasta to keep it al dente.
- If you prefer a thicker sauce, add a little less chicken broth.
- For extra flavor, try adding some cooked bacon or sun-dried tomatoes.
Variation
You can easily adjust this recipe by using different pasta shapes or adding vegetables like spinach or peas. If you want to make it vegetarian, just skip the chicken and maybe add some extra veggies or legumes instead.
FAQs
1. Can I use dry broccoli instead of fresh?
Yes, you can use frozen broccoli florets. Just add them to the pasta water as you cook to thaw and heat them through.
2. What if I don’t have heavy cream?
You can substitute with half-and-half or a mixture of milk and cream, but the sauce may not be as rich.
3. Can I prepare this dish ahead of time?
Yes, you can prepare the sauce and cook the pasta ahead of time. Just combine everything just before serving to keep it fresh and creamy.
Creamy Rotisserie Chicken Broccoli Pasta
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A delightful dish that combines creamy sauce, rotisserie chicken, and broccoli for a quick and delicious meal.
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 with tongs 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.
Notes
Serve warm; garnishing with extra Parmesan or parsley is recommended. Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg
