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Creamy rotisserie chicken broccoli pasta served in a bowl

Creamy Rotisserie Chicken Broccoli Pasta

A quick and comforting dish featuring tender rotisserie chicken, bright broccoli, and a creamy Parmesan-mozzarella sauce tossed with penne.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 600
Ingredients Method Nutrition Notes

Ingredients
  

For the pasta and broccoli
  • 1 lb penne pasta Use gluten-free penne if needed.
  • 4 cups broccoli florets Fresh or frozen.
For the sauce
  • 1 cup heavy cream For a lighter sauce, use half-and-half.
  • 1/2 cup low-sodium chicken broth Ensure broth is gluten-free if needed.
  • 1 cup freshly grated Parmesan cheese Freshly grate for better melting.
  • 1/2 cup whole-milk mozzarella, shredded Asiago or gruyère can be used instead.
  • 2 tbsp olive oil For sautéing.
  • 2 tbsp butter Plus one cold knob to finish the sauce.
  • 3 cloves garlic, minced Adds flavor.
  • 1 medium yellow onion, diced Saute until soft.
For seasoning
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • 1/4 tsp red pepper flakes Optional for heat.
For chicken
  • 1 whole rotisserie chicken (3–4 lbs, shredded; about 4 cups meat) Shred into bite-sized pieces.

Method
 

Preparation
  1. Fill a large pot with salted water and bring it to a boil.
  2. Add the penne and cook following package times for al dente.
  3. With three minutes left on the pasta timer, add the broccoli florets directly to the pot.
  4. Before draining, reserve 1 cup of the starchy pasta water, then drain the pasta and broccoli together.
Cooking the Sauce
  1. Heat a large skillet over medium-low heat and add olive oil and 2 tbsp of butter.
  2. Sauté the diced onion for 4–5 minutes until soft and translucent.
  3. Add minced garlic and cook for about 30 seconds until fragrant, without letting it brown.
  4. Pour in the heavy cream and chicken broth. Bring the mixture to a gentle simmer for 2–3 minutes.
  5. Remove the skillet from heat and whisk in the Parmesan and mozzarella until the sauce is smooth.
  6. Season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes if using.
Combining
  1. Add the drained pasta and broccoli to the sauce, using tongs to toss gently and coat.
  2. Fold in the shredded chicken last.
  3. Stir in reserved pasta water until the sauce reaches a creamy, glossy consistency.
  4. Finish by stirring in a cold knob of butter before serving.

Nutrition

Serving: 1Calories: 600kcalCarbohydrates: 75gProtein: 30gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 4gSugar: 2g

Notes

Refrigerate leftovers in an airtight container within two hours of cooking; lasts 3-4 days. For reheating, use a splash of broth or cream to loosen the sauce. Can be frozen for up to 2 months.

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