Go Back
Creamy rotisserie chicken broccoli pasta served in a bowl with herbs

Creamy Rotisserie Chicken Broccoli Pasta

A quick and satisfying pasta dish combining tender penne, fresh broccoli, and a smooth cheese sauce, perfect for weeknight meals.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 590
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 8 ounces penne pasta A sturdy tube pasta that holds sauce well.
  • 2 cups broccoli florets Fresh pieces that stay bright and slightly crisp.
Aromatics
  • 2 tablespoons olive oil Used to start the aromatics and add light flavor.
  • 2 tablespoons butter Adds richness and a glossy finish.
  • 1 medium onion, diced Builds a savory base.
  • 3 cloves garlic, minced For quick aromatic flavor.
Sauce Base
  • 1 cup heavy cream Provides the creamy body.
  • 1 cup chicken broth Adds savory depth to the sauce.
Cheese Ingredients
  • 1 cup Parmesan cheese, grated Whisked in off the heat for smoothness.
  • 1 cup mozzarella cheese, shredded Melts into the sauce for creaminess.
Main Ingredient
  • 2 cups rotisserie chicken, shredded Folded in last to keep moist.
Seasonings
  • 1 teaspoon Italian seasoning For balanced flavor.
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes

Method
 

Preparation
  1. Bring a large pot of salted water to a strong boil. Add penne and, during the last few minutes, drop in broccoli so both finish al dente.
  2. Before you drain, scoop out one cup of the cooking water. Drain pasta and broccoli together and set them aside.
  3. Warm olive oil and butter in a large skillet over medium-low heat. Cook diced onion until soft, then stir in garlic briefly until fragrant.
  4. Pour in heavy cream and chicken broth and bring to a gentle simmer for a few minutes, keeping the heat low.
  5. Remove the skillet from heat fully before stirring in Parmesan and mozzarella until the sauce is smooth. Then add seasonings.
  6. Combine the drained pasta and broccoli with the sauce and toss gently. Fold in shredded rotisserie chicken and add reserved pasta water two tablespoons at a time until glossy.

Notes

Follow tips for consistent results: Salt pasta water, use cold cheese, reserve pasta water, shred chicken last, and maintain a gentle simmer.