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Rotisserie Chicken Broccoli Pasta

Rotisserie Chicken Broccoli Pasta

This Rotisserie Chicken Broccoli Pasta is the ultimate 35-minute weeknight solution for busy families. By using a pre-cooked rotisserie chicken and one pot for the pasta and greens, you can have a high-protein, restaurant-quality meal on the table with minimal cleanup.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian, Italian-American
Calories: 535
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb penne pasta Barilla or similar brand
  • 1 whole rotisserie chicken shredded (approx 3-4 lbs or 4 cups)
  • 4 cups fresh broccoli florets frozen works in a pinch
  • 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 low-sodium chicken broth
  • 1 cup Parmesan cheese freshly grated
  • 1/2 cup whole milk mozzarella shredded
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • Salt and black pepper to taste
  • 1/4 tsp red pepper flakes optional

Equipment

  • Large Pot
  • Large Skillet
  • Whisk
  • Tongs

Method
 

  1. Bring a large pot of salted water to a boil and cook the penne pasta according to the package directions until it reaches an al dente texture. During the final 3 minutes of the pasta's cooking time, add the broccoli florets directly into the boiling water.
    1 lb penne pasta, 4 cups fresh broccoli florets
  2. Before draining the mixture, reserve 1 cup of the starchy pasta water in a measuring cup to help adjust the sauce consistency later. Drain the pasta and broccoli together and set them aside.
  3. Heat the olive oil and butter in your largest skillet over medium-low heat. Add the diced onion and cook for 4-5 minutes until softened and translucent, then stir in the minced garlic for just 30 seconds until fragrant.
    2 tbsp olive oil, 3 cloves garlic, 1 medium yellow onion, 2 tbsp butter
  4. Pour in the heavy cream and chicken broth. Bring the mixture to a gentle simmer for 2-3 minutes, looking for small bubbles around the edges rather than a rolling boil.
    1 cup heavy cream, 1/2 cup low-sodium chicken broth
  5. Remove the skillet from the heat completely before adding the cheese to prevent graininess. Whisk in the Parmesan and mozzarella until the sauce is completely smooth, then stir in the Italian seasoning, garlic powder, salt, pepper, and red pepper flakes.
    1 cup Parmesan cheese, 1/2 cup whole milk mozzarella, 1 tsp Italian seasoning, 1/2 tsp garlic powder, Salt and black pepper, 1/4 tsp red pepper flakes
  6. Add the drained pasta and broccoli back into the skillet with the creamy sauce. Toss gently with tongs to coat everything evenly, then fold in the shredded rotisserie chicken.
    1 whole rotisserie chicken
  7. Add the reserved pasta water 2 tablespoons at a time until the sauce reaches a creamy, glossy consistency. Stir in a small cold knob of butter just before serving for a silky, restaurant-quality finish.

Notes

To ensure the smoothest sauce, always grate your own Parmesan cheese from a block rather than using pre-shredded varieties. Additionally, be sure to remove the skillet from the heat before adding the cheese to prevent the dairy from breaking.