Description
This Rotisserie Chicken Broccoli Pasta is a quick and comforting one-pan meal that combines tender shredded rotisserie chicken, fresh broccoli florets, and al dente penne pasta all coated in a creamy Parmesan and mozzarella sauce, seasoned perfectly with Italian herbs and a hint of garlic.
Ingredients
Scale
Main Ingredients
- 1 lb penne pasta
- 1 whole rotisserie chicken (3–4 lbs), shredded (about 4 cups meat)
- 4 cups broccoli florets (fresh or frozen)
Sauce and Seasoning
- 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)
- Salt and pepper, to taste
Instructions
- Cook the Pasta and Broccoli: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente. During the last 3 minutes of cooking, add the broccoli florets directly into the pasta water to blanch them.
- Drain and Reserve Pasta Water: Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta and broccoli together and set aside.
- Sauté Onion and Garlic: Heat olive oil and butter in a large skillet over medium-low heat. Add the diced onion and cook for 4-5 minutes until softened. Add minced garlic and sauté for 30 seconds until fragrant.
- Simmer Cream and Broth: 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 without reaching a rolling boil.
- Add Cheeses and Seasonings: Remove the skillet from heat completely. Whisk in the Parmesan and mozzarella cheese until the sauce is smooth. Season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes (if using).
- Toss Pasta with Sauce and Chicken: Add the drained pasta and broccoli to the sauce, tossing gently with tongs to coat evenly. Fold in the shredded rotisserie chicken last.
- Adjust Sauce Consistency: Add the reserved pasta water, 2 tablespoons at a time, stirring until the sauce reaches a creamy and glossy consistency.
- Finish and Serve: Stir in a cold knob of butter just before serving for an extra rich and smooth finish. Serve warm and enjoy!
Notes
- Using rotisserie chicken shortens cooking time and adds great flavor.
- Fresh broccoli is preferred for best texture but frozen works well too.
- Reserve pasta water is key to adjusting sauce thickness and binding the sauce to pasta.
- For a spicier kick, increase red pepper flakes to taste.
- Use freshly grated cheeses for the creamiest sauce texture.
- You can substitute penne with other pasta shapes like rigatoni or fusilli.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
Keywords: rotisserie chicken pasta, broccoli pasta, creamy chicken pasta, easy dinner, one-pan pasta
