Description

This Rotisserie Chicken Broccoli Pasta is an easy, creamy, and flavorful weeknight dinner that combines tender shredded rotisserie chicken, fresh or frozen broccoli, and al dente penne pasta all coated in a luscious Parmesan-mozzarella cream sauce. Ready in under 40 minutes, this comforting dish offers a perfect balance of protein, vegetables, and cheesy goodness that the whole family will love.

Ingredients

Scale

Pasta and Vegetables

1 lb penne pasta
4 cups broccoli florets, fresh or frozen

Chicken

1 whole rotisserie chicken (3–4 lbs), shredded (about 4 cups meat)

Sauce

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 Parmesan cheese, freshly grated
1/2 cup whole milk mozzarella cheese, shredded
1 tsp Italian seasoning
1/2 tsp garlic powder
1/4 tsp red pepper flakes (optional)
Salt and freshly ground black pepper, to taste

Instructions

Cook Pasta and Broccoli: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente. During the last 3 minutes of cooking, add the broccoli florets directly to the boiling pasta water to cook together.
Reserve Pasta Water and Drain: Before draining, reserve 1 cup of the starchy pasta cooking water. Then drain the pasta and broccoli together and set them aside.
Sauté Onion and Garlic: In your largest skillet, heat the olive oil and butter over medium-low heat. Add the diced onion and cook for 4-5 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
Make the Cream Sauce: Pour in the heavy cream and low-sodium chicken broth, bringing the mixture to a gentle simmer for 2-3 minutes until small bubbles form around the edges (not a rolling boil).
Add Cheese Off Heat: Remove the skillet from the heat to prevent the cheese from becoming grainy. Whisk in the freshly grated Parmesan and shredded mozzarella until the sauce is completely smooth. Season with Italian seasoning, garlic powder, salt, pepper, and optional red pepper flakes to taste.
Combine Pasta, Broccoli, and Chicken: Add the drained pasta and broccoli to the creamy sauce. Use tongs or a large spoon to gently toss and coat everything evenly. Fold in the shredded rotisserie chicken last to warm through.
Adjust Sauce Consistency: Gradually add the reserved pasta water 2 tablespoons at a time, stirring gently, until the sauce reaches a creamy, glossy consistency that clings to the pasta.
Finish with Butter and Serve: Stir in a cold knob of butter just before serving for a rich, restaurant-quality finish. Serve immediately.

Notes

Remove the sauce from heat before adding cheese to prevent it from becoming grainy.
Use both white and dark meat from the rotisserie chicken for the best flavor and texture.
Add reserved pasta water gradually to achieve the perfect sauce consistency without thinning it out too much.
You can substitute broccoli with other vegetables like asparagus or peas if desired.
For a spicier kick, increase the amount of red pepper flakes to taste.
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Pasta
Method: Stovetop
Cuisine: American

Keywords: Rotisserie chicken pasta, broccoli pasta, creamy chicken pasta, easy dinner, weeknight meal