Creamy Rotisserie Chicken Broccoli Pasta
A cozy comfort meal featuring penne pasta, rotisserie chicken, and fresh broccoli in a creamy cheese sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: None
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
- Bring a large pot of salted water to a boil. Cook the penne pasta according to package directions until al dente. With about 3 minutes left, toss in the fresh or frozen broccoli florets. Reserve 1 cup of pasta water before draining.
- In a large skillet, heat olive oil and butter over medium-low heat. Sauté the diced onion for 4-5 minutes until softened. Add the minced garlic and cook until fragrant, about 30 seconds.
- Pour in the heavy cream and chicken broth, and simmer gently for 2-3 minutes.
- Remove the skillet from heat and stir in the Parmesan and mozzarella until smooth. Season with Italian seasoning, garlic powder, salt, pepper, and add red pepper flakes if desired.
- Add the drained pasta and broccoli to the skillet, tossing well to coat. Gently fold in the shredded rotisserie chicken.
- Add the reserved pasta water, 2 tablespoons at a time, until you reach your desired creaminess. Stir in a bit of cold butter before serving for extra richness.
Notes
Great served with a garnish of extra Parmesan cheese and fresh herbs. Leftovers can be refrigerated for up to 3 days or frozen for 2 months.