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Creamy Rotisserie Chicken Broccoli Pasta

A weeknight dinner that combines creamy pasta with tender rotisserie chicken and vibrant broccoli, making for a comforting and quick meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 1 lb penne pasta
  • 4 cups broccoli florets (fresh or frozen)
Chicken and Sauce
  • 1 whole rotisserie chicken (3–4 lbs, shredded — about 4 cups meat)
  • 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)
Aromatics and Seasoning
  • 2 tbsp olive oil
  • 3 cloves garlic (minced fine)
  • 1 medium yellow onion (diced small)
  • 2 tbsp butter
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • 1/4 tsp red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste

Method
 

Cooking Pasta and Broccoli
  1. Bring a large pot of generously salted water to a boil.
  2. Cook the penne according to package directions until al dente.
  3. During the last 3 minutes of the pasta’s cooking time, add the broccoli florets directly to the pasta water.
  4. Before draining, reserve 1 cup of starchy pasta water in a measuring cup, then drain the pasta and broccoli together and set aside.
Making the Sauce
  1. In your largest skillet, heat the olive oil and 2 tablespoons butter over medium-low heat.
  2. Add the diced onion and cook for 4–5 minutes until softened and translucent.
  3. Add the minced garlic and cook about 30 seconds more, until fragrant.
  4. Pour in the heavy cream and chicken broth, and bring the mixture to a gentle simmer for 2–3 minutes.
  5. Remove the skillet completely from the heat before adding the cheeses to prevent the sauce from becoming grainy.
  6. Whisk in the Parmesan and mozzarella until the sauce is completely smooth.
  7. Season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes if using.
Combining Ingredients
  1. Add the drained pasta and broccoli to the creamy sauce and toss gently with tongs to coat everything evenly.
  2. Fold in the shredded rotisserie chicken last so the pieces stay tender.
  3. Add the reserved pasta water 2 tablespoons at a time until you reach a creamy, glossy consistency that clings to the pasta.
  4. Stir in a cold knob of butter just before serving for a silky finish.

Notes

Serve hot with an extra sprinkle of freshly grated Parmesan and a crack of black pepper. A squeeze of lemon over individual portions brightens the richness. Pair with a crisp green salad or crusty bread to mop up any remaining sauce. Cool to room temperature within two hours, then refrigerate for up to 3–4 days.