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Creamy Rotisserie Chicken Broccoli Pasta

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A quick and delicious creamy pasta dish with rotisserie chicken and broccoli, perfect for weeknight dinners.

Ingredients

Scale
  • 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)

Instructions

  1. Bring a large pot of salted water to a boil and cook the penne pasta according to package directions until al dente. Add broccoli florets during the last 3 minutes of cooking.
  2. Reserve 1 cup of the starchy pasta water, drain pasta and broccoli, and set aside.
  3. In a skillet, heat olive oil and butter over medium-low heat. Cook diced onion for 4-5 minutes until softened. Add minced garlic and cook for another 30 seconds.
  4. Pour in heavy cream and chicken broth. Bring to a gentle simmer for 2-3 minutes.
  5. Remove from heat and whisk in Parmesan and mozzarella until smooth.
  6. Season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes if using.
  7. Add drained pasta and broccoli to the sauce, tossing gently. Fold in shredded rotisserie chicken last.
  8. Incorporate reserved pasta water incrementally until you reach a creamy consistency. Stir in a knob of butter just before serving.

Notes

Serve hot, garnished with extra Parmesan cheese or red pepper flakes. Pairs well with garlic bread or a side salad.

Nutrition

Find it online: https://voxrecipes.com/creamy-rotisserie-chicken-broccoli-pasta/