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Creamy Rotisserie Chicken Broccoli Pasta

A quick, comforting weeknight pasta that turns a store-bought rotisserie chicken into a creamy, veggie-packed dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 650
Ingredients Method Notes

Ingredients
  

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
  • 1 cup heavy cream
  • 1/2 cup chicken broth (low-sodium)
  • 1 cup Parmesan cheese (freshly grated) Use freshly grated for best results
  • 1/2 cup mozzarella cheese (whole milk, shredded)
  • 1 tbsp butter Add a cold knob for shine
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • 1/4 tsp red pepper flakes Optional for spice
Aromatics
  • 2 tbsp olive oil
  • 3 cloves garlic (minced fine)
  • 1 medium yellow onion (diced small)

Method
 

Cooking Pasta and Broccoli
  1. Bring a large pot of salted water to boil and cook penne pasta according to package directions until al dente.
  2. During the last 3 minutes of cooking time, add broccoli florets directly to the pasta water.
  3. Before draining, reserve 1 cup of starchy pasta water in a measuring cup.
  4. Drain pasta and broccoli together and set aside.
Making the Sauce
  1. Heat olive oil and butter in your largest skillet over medium-low heat.
  2. Cook diced onion for 4-5 minutes until softened, then add minced garlic for 30 seconds until fragrant.
  3. Pour in heavy cream and chicken broth, bringing mixture to a gentle simmer for 2-3 minutes.
  4. Remove skillet from heat completely before adding cheese to prevent graininess.
  5. Whisk in Parmesan and mozzarella until completely smooth, then season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes.
Combining Everything
  1. Add drained pasta and broccoli to the creamy sauce, tossing gently with tongs to coat everything evenly.
  2. Fold in shredded rotisserie chicken last.
  3. Add reserved pasta water 2 tablespoons at a time until you reach a creamy, glossy consistency.
  4. Stir in a cold knob of butter just before serving for restaurant-quality finish.

Notes

Serve hot with an extra dusting of grated Parmesan and a few cracks of black pepper. Garnish options include chopped parsley or basil, a squeeze of lemon for brightness, or a drizzle of good olive oil.