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Creamy Rotisserie Chicken Broccoli Pasta

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A comforting and quick creamy pasta dish featuring rotisserie chicken and broccoli, perfect for weeknight family dinners.

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 a boil. Add the penne pasta and cook until al dente. In the last 3 minutes of cooking, add the broccoli florets. Reserve a cup of pasta water before draining.
  2. In a skillet over medium-low heat, heat the olive oil and butter until melted. Add the diced onion and sauté for 4-5 minutes until softened, then include the minced garlic, cooking for an additional 30 seconds.
  3. Pour in the heavy cream and chicken broth, allowing it to simmer for 2-3 minutes until it thickens slightly.
  4. Remove from heat and stir in the Parmesan and mozzarella until smooth. Season with Italian seasoning, garlic powder, and optional red pepper flakes.
  5. Toss the drained pasta and broccoli into the sauce, coating well. Gently fold in the shredded rotisserie chicken.
  6. If the sauce is too thick, adjust the consistency using reserved pasta water as needed.
  7. Serve immediately, garnished with Parmesan cheese or red pepper flakes.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet, adding a splash of broth or cream.

Nutrition

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