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Creamy Rotisserie Chicken Broccoli Pasta

A quick and creamy pasta dish made with rotisserie chicken, broccoli, and a velvety cheese sauce, perfect for weeknight dinners.
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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: 600
Ingredients Method Notes

Ingredients
  

Pasta and Broccoli
  • 1 lb penne pasta
  • 4 cups broccoli florets (fresh or frozen)
Chicken
  • 1 whole rotisserie chicken (3-4 lbs, shredded, about 4 cups meat)
Aromatics and Flavors
  • 3 cloves garlic (minced fine)
  • 1 medium yellow onion (diced small)
  • 2 tbsp olive oil
  • 2 tbsp butter
Sauce Ingredients
  • 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)
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • 1/4 tsp red pepper flakes (optional)

Method
 

Preparation
  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.
Cooking
  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. Whisk in Parmesan and mozzarella until completely smooth.
  5. Season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes.
  6. Add drained pasta and broccoli to the creamy sauce, tossing gently with tongs to coat everything evenly.
  7. Fold in shredded rotisserie chicken last.
  8. Add reserved pasta water 2 tablespoons at a time until you reach a creamy, glossy consistency.
  9. Stir in a cold knob of butter just before serving.

Notes

Use freshly grated Parmesan for the best melting and flavor—pregrated can be grainy. Don’t boil the cream; gentle simmer only to avoid separation. Add cheese off the heat to prevent the sauce from turning gritty.