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Creamy Rotisserie Chicken Broccoli Pasta

This creamy rotisserie chicken broccoli pasta is a comforting, easy weeknight dish ready in about 30 minutes, featuring tender penne, bright broccoli, and a cheesy cream sauce.
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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, Italian
Calories: 650
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 1 lb penne pasta Use whole grain for added fiber.
  • 4 cups broccoli florets (fresh or frozen) Fresh is preferable for texture.
Chicken and Dairy
  • 1 whole rotisserie chicken (3-4 lbs, shredded) About 4 cups of meat.
  • 1 cup heavy cream For a rich, creamy sauce.
  • 1/2 cup chicken broth (low-sodium) Use low-sodium to control salt levels.
  • 1 cup Parmesan cheese (freshly grated) For the best texture and flavor.
  • 1/2 cup mozzarella cheese (whole milk, shredded) Adds creaminess.
Aromatics and Seasoning
  • 2 tbsp olive oil For sautéing.
  • 3 cloves garlic (minced fine) Adds flavor.
  • 1 medium yellow onion (diced small) Provides sweetness.
  • 2 tbsp butter For richness in the sauce.
  • 1 tsp Italian seasoning Adds herbal notes.
  • 1/2 tsp garlic powder Enhances garlic flavor.
  • 1/4 tsp red pepper flakes (optional) Adjust to taste for heat.

Method
 

Cooking Pasta and Broccoli
  1. Bring a large pot of salted water to a 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 All Ingredients
  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 a restaurant-quality finish.

Notes

Serve hot, garnished with extra grated Parmesan, a drizzle of olive oil, and a sprinkle of chopped parsley or cracked black pepper. This dish can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for up to 2 months.