Creamy Rotisserie Chicken Broccoli Pasta is the comforting meal you’ve been craving on busy weeknights. This dish brings together tender penne pasta, juicy rotisserie chicken, and vibrant broccoli, all enveloped in a luscious, creamy sauce. It’s perfect for when you’re looking to whip up something wholesome without spending hours slaving in the kitchen. Whether you’re cooking for your family, prepping for a potluck, or just treating yourself, this recipe delivers both deliciousness and ease.
Why You’ll Love This Recipe
Making meals at home can be a delightful adventure, especially when they’re quick and satisfying like this Creamy Rotisserie Chicken Broccoli Pasta. This dish checks all the boxes for a cozy family dinner, using simple ingredients and minimal preparation time. Plus, it’s budget-friendly, thanks to the use of rotisserie chicken, which saves not just money but also valuable cooking time. Your kids will love it, and trust me, you’ll too!
"This was a hit with my family! It’s not just easy, but the flavors are amazing. Definitely going into our weeknight rotation!" – Happy Home Cook
How to Make Creamy Rotisserie Chicken Broccoli Pasta
This recipe is straightforward and involves a few key steps: boiling the pasta and broccoli, making the creamy sauce, and then combining everything for a delicious dish. You’ll be enjoying your meal in no time!
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 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)
For substitutions, consider using whole wheat penne for added fiber, or swap fresh broccoli with frozen if that’s what you have on hand.
Directions
- Bring a large pot of salted water to a boil. Cook penne pasta according to package directions until al dente.
- Add broccoli florets directly to the pasta water for the last 3 minutes of cooking.
- Before draining, reserve 1 cup of the starchy pasta water in a measuring cup. Drain the pasta and broccoli together, and set aside.
- In your largest skillet, heat olive oil and butter over medium-low heat. Sauté diced onion for about 4-5 minutes until softened.
- Add minced garlic and cook for an additional 30 seconds until fragrant.
- 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.
- Remove the skillet from heat to prevent the cheese from becoming grainy. Whisk in Parmesan and mozzarella until the mixture is completely smooth. Season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes.
- Toss the drained pasta and broccoli into the creamy sauce using tongs to coat everything evenly. Gently fold in the shredded rotisserie chicken.
- Add the reserved pasta water two tablespoons at a time until the sauce reaches a creamy, glossy consistency. Stir in a cold knob of butter just before serving for a restaurant-quality finish.
Serving Suggestions
This creamy dish is fantastic on its own, but you can elevate your meal by pairing it with a simple garden salad or garlic bread for a comforting dinner. You might also want to sprinkle some extra Parmesan on top or add a side of roasted vegetables for a complete spread. Perfect for casual family dinners or more formal occasions!
Storage & Reheating
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. You can also freeze portions for up to 2 months; just ensure to let them cool first. To reheat, gently warm in a skillet over low heat, adding a splash of chicken broth or water to maintain creaminess. Stir occasionally until heated through.
Pro Tips
- For a lighter version, use half-and-half instead of heavy cream.
- Add more vegetables like bell peppers or spinach for a nutrient boost.
- To keep the dish creamy, be sure to add reserved pasta water gradually until you achieve your desired consistency.
Variations
Feel free to customize this dish to suit your palate! You could swap the penne for other pastas, like fettuccine or shells, or add a bit of heat with jalapeño instead of red pepper flakes. Try experimenting with different types of cheese, such as goat cheese or cheddar, for varying flavors.
FAQs
Can I make this recipe ahead of time?
Yes! You can prep all the ingredients and store them separately in the fridge. Just combine and cook when you’re ready to eat.
Can I use other types of protein?
Absolutely! This recipe is versatile—feel free to use turkey, beef, or even a meat substitute for a vegetarian option.
How do I make it dairy-free?
Substitute with coconut cream for a dairy-free option and use dairy-free cheese alternatives for flavor.
- Quick and easy weeknight dinners
- Comfort food recipes
Creamy Rotisserie Chicken Broccoli Pasta
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Meat
Description
A comforting meal perfect for busy weeknights, combining tender penne pasta, juicy rotisserie chicken, and vibrant broccoli in a creamy sauce.
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 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
- Bring a large pot of salted water to a boil. Cook penne pasta according to package directions until al dente.
- Add broccoli florets to the pasta water for the last 3 minutes of cooking.
- Reserve 1 cup of the starchy pasta water, then drain the pasta and broccoli together and set aside.
- In a large skillet, heat olive oil and butter over medium-low heat. Sauté diced onion for about 4-5 minutes until softened.
- Add minced garlic and cook for an additional 30 seconds until fragrant.
- Pour in heavy cream and chicken broth, bringing to a gentle simmer for 2-3 minutes.
- Remove from heat and whisk in Parmesan and mozzarella until smooth. Season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes.
- Toss the drained pasta and broccoli into the creamy sauce. Gently fold in the shredded rotisserie chicken.
- Add reserved pasta water gradually until the sauce reaches a creamy consistency. Stir in a cold knob of butter just before serving.
Notes
For lighter version, use half-and-half instead of heavy cream. Feel free to add extra vegetables for nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg