Creamy Rotisserie Chicken Broccoli Pasta

This Creamy Rotisserie Chicken Broccoli Pasta is the perfect solution for busy weeknights when you need a flavorful and satisfying dinner in just 35 minutes. Made with rotisserie chicken, tender broccoli, and a creamy cheese sauce, this dish is packed with protein and comfort. Best of all, it’s cooked in one pot, making cleanup a breeze!

Why You’ll Love This Recipe:

• Quick & Easy: Ready in under 40 minutes, using rotisserie chicken as a shortcut.
• One-Pot Meal: Minimal cleanup, all ingredients cook in one pan.
• High Protein: 28+ grams of protein per serving.
• Comfort Food: Rich, creamy sauce that will have your family coming back for seconds.

Ingredients:

For the Pasta:

• 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
• 1 medium yellow onion, diced
• 2 tbsp butter

For the Creamy Sauce:

• 1 cup heavy cream
• ½ cup low-sodium chicken broth
• 1 cup freshly grated Parmesan cheese
• ½ cup whole milk mozzarella, shredded
• 1 tsp Italian seasoning
• ½ tsp garlic powder
• ¼ tsp red pepper flakes (optional)
• Salt and black pepper to taste

Instructions:

1. Cook the Pasta & Broccoli:

• Bring a large pot of salted water to a boil. Cook the penne pasta according to package directions until al dente. During the last 3 minutes of cooking, add the broccoli florets to the water to cook with the pasta.
• Before draining, reserve 1 cup of starchy pasta water. Drain the pasta and broccoli together and set aside.

1. Prepare the Sauce:

• In a large skillet, heat olive oil and butter over medium-low heat. Add the diced onion and cook for 4-5 minutes until softened. Add minced garlic and cook for 30 seconds, until fragrant.
• Pour in the heavy cream and chicken broth. Bring the mixture to a simmer for 2-3 minutes.

1. Add the Cheese:

• Remove the skillet from the heat and add the grated Parmesan and mozzarella cheese. Whisk until smooth and creamy. Stir in Italian seasoning, garlic powder, salt, pepper, and red pepper flakes (if using).

1. Combine the Pasta & Chicken:

• Add the drained pasta and broccoli to the skillet with the creamy sauce. Toss gently to coat everything evenly. Fold in the shredded rotisserie chicken last.
• Add reserved pasta water, a few tablespoons at a time, until the sauce reaches your desired creamy consistency.

1. Serve:

• Stir in a knob of cold butter just before serving for a silky finish. Serve immediately and enjoy!

What to Serve with Creamy Rotisserie Chicken Broccoli Pasta:

• Caesar Salad: A crisp salad with tangy dressing provides the perfect contrast to the creamy pasta.
• Garlic Bread: A classic side that’s perfect for soaking up the delicious sauce.
• Roasted Vegetables: Asparagus, Brussels sprouts, or carrots complement the broccoli and add extra nutrients.

Storage & Reheating:

• Store: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheat: Gently reheat on the stovetop, adding a splash of cream or milk to restore the sauce’s consistency. You can also reheat in the microwave, though it may result in a slightly grainier sauce.

Recipe Tips:

• Use Rotisserie Chicken: It’s a great shortcut that adds flavor and saves time.
• Make It Creamy: Be sure to add the cheese off heat to avoid a grainy texture.
• Adjust the Sauce: Use reserved pasta water to reach your desired sauce consistency.

This Creamy Rotisserie Chicken Broccoli Pasta is a family-friendly, protein-packed meal that’s perfect for busy nights. Enjoy this comforting dish in just one pot with minimal effort!

Creamy Rotisserie Chicken Broccoli Pasta

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• Author: carlosramirez
• Total Time: 35 minutes
• Yield: 4 servings
• Diet: None

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Description

A quick and satisfying one-pot meal made with rotisserie chicken, broccoli, and a rich creamy cheese sauce.

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Ingredients

• 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
• 1 medium yellow onion, diced
• 2 tbsp butter
• 1 cup heavy cream
• ½ cup low-sodium chicken broth
• 1 cup freshly grated Parmesan cheese
• ½ cup whole milk mozzarella, shredded
• 1 tsp Italian seasoning
• ½ tsp garlic powder
• ¼ tsp red pepper flakes (optional)
• Salt and black pepper to taste

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Instructions

1. Bring a large pot of salted water to a boil. Cook the penne pasta according to package directions until al dente. During the last 3 minutes of cooking, add the broccoli florets to the water to cook with the pasta.
2. Before draining, reserve 1 cup of starchy pasta water. Drain the pasta and broccoli together and set aside.
3. In a large skillet, heat olive oil and butter over medium-low heat. Add the diced onion and cook for 4-5 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
4. Pour in the heavy cream and chicken broth. Bring the mixture to a simmer for 2-3 minutes.
5. Remove the skillet from the heat and add the grated Parmesan and mozzarella cheese. Whisk until smooth and creamy. Stir in Italian seasoning, garlic powder, salt, pepper, and red pepper flakes (if using).
6. Add the drained pasta and broccoli to the skillet with the creamy sauce. Toss gently to coat everything evenly. Fold in the shredded rotisserie chicken last.
7. Add reserved pasta water, a few tablespoons at a time, until the sauce reaches your desired creamy consistency.
8. Stir in a knob of cold butter just before serving for a silky finish. Serve immediately and enjoy!

Notes

For a silky sauce, add cheese off heat. Store leftovers in an airtight container for up to 4 days.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian