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Creamy Rotisserie Chicken Broccoli Pasta

A quick and comforting pasta dish featuring creamy cheese, tender rotisserie chicken, and vibrant broccoli, perfect for busy weeknights.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

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 boil. Cook the penne pasta according to the package directions until it’s al dente. During 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. In the largest skillet you have, heat olive oil and butter over medium-low heat. Add the diced onion and cook for 4-5 minutes until softened. Then, add the minced garlic and cook for another 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; do not let it reach a rolling boil.
  5. Remove the skillet from the heat completely. Whisk in the Parmesan and mozzarella cheeses until smooth, then 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.

Notes

For a lighter version, you can substitute half-and-half for heavy cream. Feel free to add other vegetables like peas or bell peppers for extra color and nutrition.

  • Author: jessica-baker
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop Cooking
  • Cuisine: Italian
  • Diet: Non-Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 600
  • Sugar: 6g
  • Sodium: 750mg
  • Fat: 30g
  • Saturated Fat: 15g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 52g
  • Fiber: 3g
  • Protein: 30g
  • Cholesterol: 90mg

Keywords: creamy pasta, chicken pasta, weeknight dinner, comfort food