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Creamy Rotisserie Chicken Broccoli Pasta

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A comforting dish that combines tender penne, rotisserie chicken, and vibrant broccoli in a creamy sauce, perfect for weeknights or impressing guests.

Ingredients

Scale
  • 1 lb penne pasta
  • 1 whole rotisserie chicken (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 (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 a boil. Cook the penne pasta according to package directions until al dente, adding the broccoli florets during the last 3 minutes of cooking.
  2. Reserve 1 cup of starchy pasta water before draining the pasta and broccoli together. Set aside.
  3. In the largest skillet, heat olive oil and butter over medium-low heat. Sauté the diced onion for 4-5 minutes, or until softened. Add the minced garlic and cook for an additional 30 seconds.
  4. Pour in the heavy cream and chicken broth, bringing the mixture to a gentle simmer for 2-3 minutes.
  5. Remove the skillet from heat, whisk in the Parmesan and mozzarella until smooth. Season with Italian seasoning, garlic powder, salt, and pepper. Add red pepper flakes if desired.
  6. Add the drained pasta and broccoli to the creamy sauce. Toss gently to coat, then fold in the shredded rotisserie chicken.
  7. Gradually add the reserved pasta water until achieving the desired creamy consistency.
  8. For a restaurant-quality finish, stir in a cold knob of butter just before serving.

Notes

Leftovers can be stored in an airtight container for up to 3 days. Reheat gently with a splash of water or broth.

Nutrition

Find it online: https://www.tastysavvy.com/creamy-rotisserie-chicken-broccoli-pasta-2/