Rotisserie Chicken and Broccoli Pasta
A creamy, quick, and comforting pasta dish with shredded rotisserie chicken, broccoli, and a luscious Parmesan-mozzarella cream sauce, ready in about 30 minutes.
Ingredients
Main 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 finely
- 1 medium yellow onion, diced small
- 2 tbsp butter (plus extra optional cold butter to finish)
- 1 cup heavy cream
- 1/2 cup low-sodium chicken broth
- 1 cup freshly grated Parmesan cheese
- 1/2 cup whole-milk mozzarella, shredded
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes (optional)
- to taste Salt and freshly ground black pepper
Instructions
Cooking the Pasta and Broccoli
- Bring a large pot of generously salted water to a boil.
- Add the penne and cook according to package directions until al dente.
- Add the broccoli florets during the last 3 minutes of cooking.
- Before draining, scoop out and reserve 1 cup of the starchy pasta water.
- Drain pasta and broccoli together and set aside.
Making the Sauce
- In a large skillet over medium-low heat, warm olive oil and butter.
- Add the diced onion and sauté for 4–5 minutes until softened and translucent.
- Add the minced garlic and cook for 30 seconds until fragrant — don’t let it brown.
- Pour in the heavy cream and chicken broth, bring just to a gentle simmer, and let it reduce for 2–3 minutes to thicken slightly.
- Remove from the heat.
- Whisk in the grated Parmesan and shredded mozzarella until the sauce is smooth and glossy.
- If the sauce seems too thick, add a splash of the reserved pasta water.
- Season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes to taste.
Combining Ingredients
- Add the drained pasta and broccoli to the skillet and toss with tongs to coat evenly.
- Fold in the shredded rotisserie chicken so it heats through without drying.
- Stir in reserved pasta water gradually until you reach your desired consistency.
- For extra shine and richness, stir in a tablespoon of cold butter right before serving.
Notes
Heavy cream can be swapped for half-and-half for a slightly lighter sauce, but expect a thinner result. Use freshly grated Parmesan for best melting and flavor; pre-grated powders won’t melt as smoothly. If you prefer a different cut of chicken, see an easy chicken breast recipe for simple roasted or pan-seared breasts that work well here.