Creamy Rotisserie Chicken Broccoli Pasta
A comforting and quick dish featuring tender penne pasta, rotisserie chicken, and vibrant broccoli in a luscious creamy sauce, perfect for busy weeknights.
Ingrédients
Pasta and Chicken
- 1 lb penne pasta
- 1 whole rotisserie chicken, shredded (about 4 cups meat) Use leftover rotisserie chicken
Vegetables
- 4 cups broccoli florets Fresh or frozen
- 1 medium yellow onion, diced small
- 3 cloves garlic, minced fine
Sauce Ingredients
- 2 tbsp olive oil
- 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) Add for spice
Instructions
Preparation
- Start by gathering all your ingredients. Shred the rotisserie chicken into bite-sized pieces, and prepare your broccoli florets.
- Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente (about 8-10 minutes).
- During the last 3 minutes of cooking the pasta, add the broccoli florets to the boiling water.
- Before draining, reserve 1 cup of the starchy pasta water.
Cooking
- Heat olive oil and butter in a large skillet over medium-low heat. Add the diced onion and sauté for about 4-5 minutes until softened.
- Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Pour in the heavy cream and chicken broth, stirring to simmer gently for about 2-3 minutes.
- Remove the skillet from heat before adding the cheeses, whisking in the grated Parmesan and shredded mozzarella until fully melted.
- Season the sauce with Italian seasoning, garlic powder, salt, and pepper (and red pepper flakes if desired).
- Add the drained pasta and broccoli to the sauce, tossing gently to coat.
- Fold in the shredded rotisserie chicken and adjust the sauce's consistency with reserved pasta water as needed.
- Stir in a cold knob of butter just before serving.
Notes
Serve with garlic bread and a side salad for a complete meal. Store leftovers in an airtight container for up to 3-4 days.