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Creamy Rotisserie Chicken Broccoli Pasta

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A comforting meal combining tender penne pasta, fresh broccoli, and juicy rotisserie chicken in a rich and creamy sauce.

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. Cook the pasta in a large pot of salted boiling water according to package directions until al dente. In the last 3 minutes, add the broccoli florets.
  2. Reserve 1 cup of the starchy pasta water before draining the pasta and broccoli together.
  3. In a large skillet, heat olive oil and butter over medium-low heat. Cook the diced onion for 4-5 minutes until softened, then add minced garlic and cook for an additional 30 seconds.
  4. Pour in the heavy cream and chicken broth, simmer for 2-3 minutes.
  5. Remove the skillet from heat and whisk in Parmesan and mozzarella cheeses until smooth. Add Italian seasoning, garlic powder, and optional red pepper flakes.
  6. Toss the drained pasta and broccoli in the creamy sauce, adding shredded chicken last. Adjust sauce thickness using reserved pasta water.

Notes

This dish pairs wonderfully with a side salad or fresh crusty bread. For added flavor, sprinkle extra Parmesan cheese on top.

Nutrition

Keywords: creamy pasta, rotisserie chicken, broccoli, quick dinner, weeknight meal

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