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Creamy Rotisserie Chicken Broccoli Pasta

A quick and delicious pasta dish combining rotisserie chicken, broccoli, and creamy cheeses for a comforting meal that the whole family will love.
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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 You can use any pasta shape you prefer.
  • 4 cups broccoli florets Fresh or frozen broccoli works well.
Chicken
  • 1 whole rotisserie chicken (3-4 lbs, shredded, about 4 cups meat) Any cooked chicken can be used as a substitute.
Sauce Ingredients
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 3 cloves garlic (minced fine) Toasting enhances the flavor.
  • 1 medium yellow onion (diced small)
  • 1 cup heavy cream Substitute with half-and-half for a lighter version.
  • 1/2 cup chicken broth (low-sodium)
  • 1 cup Parmesan cheese (freshly grated) Add extra for serving if desired.
  • 1/2 cup mozzarella cheese (whole milk, shredded)
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • 1/4 tsp red pepper flakes (optional) Add for a bit of heat.

Method
 

Preparation
  1. Bring a large pot of salted water to boil, and cook the penne until al dente. About 3 minutes before it’s done, toss in the broccoli florets.
  2. Reserve 1 cup of pasta water and drain the pasta and broccoli together.
Cooking
  1. In a large skillet, heat olive oil and butter over medium-low heat. Add diced onion and sauté for 4-5 minutes until softened.
  2. Add minced garlic and cook for about 30 seconds until fragrant.
  3. Pour in heavy cream and chicken broth. Let it simmer gently for 2-3 minutes.
  4. Remove from heat and whisk in both cheeses until melted.
  5. Toss in the drained pasta and broccoli, adding shredded rotisserie chicken.
  6. Slowly add reserved pasta water until you achieve a creamy consistency, and stir in a cold knob of butter.

Notes

For storage, refrigerate in an airtight container for 3-4 days or freeze for up to 3 months. Reheat gently with a splash of cream or broth to maintain creaminess.