Creamy Rotisserie Chicken Broccoli Pasta

Why Make This Recipe

Creamy Rotisserie Chicken Broccoli Pasta is a perfect meal for busy weeknights. This dish is not only delicious but also quick to prepare. With the convenience of store-bought rotisserie chicken, you can whip up a comforting meal in no time. It combines pasta, tender chicken, and fresh broccoli in a rich, creamy sauce that the whole family will love. Plus, it’s a great way to use leftover chicken!

How to Make Creamy Rotisserie Chicken Broccoli Pasta

Ingredients:

• 1 lb penne pasta
• 1 whole rotisserie chicken (3-4 lbs, shredded – about 4 cups meat)
• 4 cups broccoli florets (fresh or frozen)
• 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 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)

Directions:

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

How to Serve Creamy Rotisserie Chicken Broccoli Pasta

Serve this pasta hot, garnished with extra Parmesan cheese and a sprinkle of red pepper flakes, if desired. Pair it with a simple green salad or some crusty bread for a complete meal.

How to Store Creamy Rotisserie Chicken Broccoli Pasta

Allow leftovers to cool completely before transferring them to an airtight container. You can store it in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop over low heat, adding a splash of water or chicken broth to loosen the sauce if needed.

Tips to Make Creamy Rotisserie Chicken Broccoli Pasta

• For a lighter version, use half-and-half instead of heavy cream.
• Add more vegetables like bell peppers or spinach for extra nutrition.
• If you don’t have rotisserie chicken, cooked chicken breast or thigh works too.

Variation

You can switch up the pasta type – any short pasta like fusilli or shells works well. For a spicy kick, add more red pepper flakes or diced jalapeños.

FAQs

Can I use frozen broccoli?

Yes, you can use frozen broccoli. Just add it to the pasta water during the last few minutes of cooking, just like fresh broccoli.

Can I make this dish vegetarian?

You can make it vegetarian by omitting the chicken and using vegetable broth instead of chicken broth. You can also add more vegetables like mushrooms or zucchini.

How do I prevent the sauce from getting grainy?

To prevent graininess, make sure to remove the skillet from the heat before adding the cheese, and whisk thoroughly until smooth.