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Creamy Rotisserie Chicken Broccoli Pasta

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A comforting and creamy pasta dish featuring shredded rotisserie chicken and vibrant broccoli, perfect for busy weeknight dinners.

Ingredients

Scale
  • 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

  1. 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.
  2. Reserve 1 cup of starchy pasta water, then drain the pasta and broccoli.
  3. 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.
  4. Pour in heavy cream and chicken broth, simmer for 2-3 minutes.
  5. 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.
  6. Add drained pasta and broccoli, gently toss them in the creamy sauce. Fold in shredded rotisserie chicken.
  7. If needed, stir in reserved pasta water until creamy and glossy.
  8. 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.

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