There’s something incredibly comforting about a hearty pasta dish, especially one that combines creamy goodness with tender, shredded rotisserie chicken and vibrant broccoli. This Creamy Rotisserie Chicken Broccoli Pasta is not only perfect for a busy weeknight dinner but also makes an impressive meal for gatherings. Imagine sitting down to a bowl of al dente penne coated in a luscious, cheesy sauce that has just the right touch of garlic and herbs. It’s easy to whip up, budget-friendly, and a definite crowd-pleaser—what’s not to love?
Why make this recipe
Why you’ll love this dish
This recipe is a game-changer for anyone looking to combine flavor, comfort, and convenience. Using rotisserie chicken cuts down on prep time significantly, making it an excellent option for those hectic evenings after a long day. Broccoli adds not only color but also nutrients, balancing the creaminess of the sauce. Perfect for families, it’s a dish that even the pickiest eaters will devour, proving that comfort food can indeed be nutritious.
“This Creamy Rotisserie Chicken Pasta is a staple in our home! Quick to make and always delicious, my kids ask for it every week!” – A Happy Home Cook
How to make Creamy Rotisserie Chicken Broccoli Pasta
Step-by-step overview
The beauty of this dish lies in its simplicity. You’ll be cooking the penne and broccoli simultaneously, then folding everything into a rich, creamy sauce. Each step is straightforward, and soon you’ll have a restaurant-worthy dish right in your kitchen. Ready to go? Here’s how it all comes together!
Ingredients
What you’ll need
Gathering the right ingredients is the first step toward a fantastic pasta dish. Here’s what you’ll need:
- 1 lb penne pasta
- 1 whole rotisserie chicken (3-4 lbs, shredded, approximately 4 cups)
- 4 cups broccoli florets (fresh or frozen)
- 2 tbsp olive oil
- 3 cloves garlic (minced)
- 1 medium yellow onion (diced small)
- 2 tbsp butter
- 1 cup heavy cream
- 1/2 cup low-sodium chicken broth
- 1 cup freshly grated Parmesan cheese
- 1/2 cup whole milk mozzarella cheese (shredded)
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes (optional)
Feel free to substitute with your favorite types of pasta or cheese if desired!
Directions
Step-by-step instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente. During the last 3 minutes of cooking, toss in the broccoli florets directly into the boiling water.
- Reserve Water & Drain: Before draining, reserve 1 cup of starchy pasta water in a measuring cup. Drain the pasta and broccoli together and set aside.
- Sauté Onions and Garlic: In your largest skillet, heat olive oil and butter over medium-low heat. Add the diced onion and cook for about 4-5 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
- Create the Sauce: Pour in the heavy cream and chicken broth, bringing the mixture to a gentle simmer for 2-3 minutes. Look for small bubbles around the edges, not a rolling boil.
- Add Cheese: Remove the skillet from heat. Whisk in the Parmesan and mozzarella cheeses until completely smooth. Then, season the sauce with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes.
- Combine with Pasta and Chicken: Add the drained pasta and broccoli to the creamy sauce and gently toss with tongs. Finally, fold in the shredded rotisserie chicken.
- Adjust Consistency: If needed, stir in reserved pasta water a couple of tablespoons at a time until you achieve a creamy, glossy consistency.
- Finish and Serve: For a final touch of richness, stir in a cold knob of butter just before serving.
How to serve Creamy Rotisserie Chicken Broccoli Pasta
Best ways to enjoy it
This pasta dish is delightful on its own, but you can elevate it with a sprinkle of freshly chopped parsley or additional cheese on top before serving. Pair it with a simple side salad or crusty garlic bread to soak up that delicious sauce. It also serves beautifully in individual bowls, garnished with red pepper flakes for a bit of heat.
How to store
Storage and reheating tips
If you have leftovers (which is rare!), store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it up in a skillet over medium-low heat, adding a splash of chicken broth or cream to restore the sauce’s creamy texture. You can also freeze this dish for up to 3 months. Just make sure to allow it to cool completely before transferring it to a freezer-safe container.
Tips to make
Helpful cooking tips
- Rotisserie Chicken: Use leftover rotisserie chicken to make this dish even quicker. Just shred the meat directly from the fridge!
- Cheese Choice: Freshly grated cheese melts better and gives a smoother sauce. Avoid pre-shredded cheese which often contains anti-caking agents.
- Add Vegetables: Feel free to add other veggies like spinach, peas, or bell peppers for added color and nutrients.
Variations
Creative twists
Want to mix things up? Try swapping the penne for whole wheat or gluten-free pasta, or ditch the cream for a lighter sauce made from Greek yogurt mixed with broth. For an extra burst of flavor, add sun-dried tomatoes or spinach. You can even turn this dish into a baked pasta casserole by layering it in a baking dish and topping it with cheese before popping it under the broiler for a few minutes.
FAQs
Common questions
How long does it take to prepare this dish?
With rotisserie chicken on hand, you can whip this up in about 30-40 minutes.
Can I use frozen broccoli?
Absolutely! Frozen broccoli is a great time-saver and works perfectly in this recipe.
Is this dish suitable for meal prep?
Yes! It stores well and reheats easily, making it perfect for week-ahead meal prep. Just add a little extra cream or broth when reheating to maintain creaminess.
Creamy Rotisserie Chicken Broccoli Pasta
A comforting and creamy pasta dish featuring shredded rotisserie chicken and vibrant broccoli, perfect for busy weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pasta Cooking
- Cuisine: Italian
- Diet: Chicken
Ingredients
- 1 lb penne pasta
- 1 whole rotisserie chicken (3-4 lbs, shredded, approximately 4 cups)
- 4 cups broccoli florets (fresh or frozen)
- 2 tbsp olive oil
- 3 cloves garlic (minced)
- 1 medium yellow onion (diced small)
- 2 tbsp butter
- 1 cup heavy cream
- 1/2 cup low-sodium chicken broth
- 1 cup freshly grated Parmesan cheese
- 1/2 cup whole milk mozzarella cheese (shredded)
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente. During the last 3 minutes, add the broccoli florets.
- Reserve 1 cup of starchy pasta water, then drain the pasta and broccoli.
- In a skillet, heat olive oil and butter over medium-low heat. Add diced onion and cook for 4-5 minutes. Stir in minced garlic and cook for an additional 30 seconds.
- Pour in heavy cream and chicken broth, simmer for 2-3 minutes.
- Remove from heat and whisk in Parmesan and mozzarella cheeses until smooth, then season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes.
- Add drained pasta and broccoli, gently toss them in the creamy sauce. Fold in shredded rotisserie chicken.
- If needed, stir in reserved pasta water until creamy and glossy.
- Stir in a cold knob of butter before serving.
Notes
For an extra touch, garnish with freshly chopped parsley or additional cheese. Can be paired with a side salad or garlic bread.