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Creamy Rotisserie Chicken Broccoli Pasta

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A creamy and comforting pasta dish featuring rotisserie chicken and broccoli, perfect for family dinners.

Ingredients

Scale
  • 1 lb penne pasta
  • 1 whole rotisserie chicken (3–4 lbs, shredded; about 4 cups meat)
  • 4 cups broccoli florets (fresh or frozen)
  • 2 tablespoons olive oil
  • 3 cloves garlic (minced fine)
  • 1 medium yellow onion (diced small)
  • 2 tablespoons butter (plus extra for finishing)
  • 1 cup heavy cream
  • 0.5 cup chicken broth (low-sodium)
  • 1 cup Parmesan cheese (freshly grated)
  • 0.5 cup mozzarella cheese (whole milk, shredded)
  • 1 teaspoon Italian seasoning
  • 0.5 teaspoon garlic powder
  • 0.25 teaspoon red pepper flakes (optional)
  • Salt and black pepper (to taste)

Instructions

  1. Boil a large pot of salted water. 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.
  2. Reserve 1 cup of starchy pasta water in a measuring cup before draining.
  3. Drain pasta and broccoli together and set aside.
  4. Sauté diced onion in olive oil and butter over medium-low heat for 4 to 5 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
  5. Create the creamy sauce by pouring in heavy cream and chicken broth, then simmer gently for 2 to 3 minutes.
  6. Add Parmesan and mozzarella cheese off the heat, whisking until smooth. Season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes.
  7. Combine the drained pasta and broccoli with the creamy sauce, tossing gently to coat.
  8. Fold in the shredded rotisserie chicken until warmed through.
  9. Adjust the sauce’s consistency by adding reserved pasta water as needed.
  10. Finish with a cold knob of butter just before serving.

Notes

Feel free to use leftover roasted chicken or experiment with different cheeses and pasta shapes.

Nutrition

Find it online: https://tashirecipez.com/creamy-rotisserie-chicken-broccoli-pasta/

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