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Creamy Rotisserie Chicken Broccoli Pasta

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 550
A comforting and flavorful pasta dish featuring tender rotisserie chicken, fresh broccoli, and a creamy Parmesan sauce. Perfect for a quick and satisfying weeknight meal.

Ingredients

Pasta

  • 1 lb penne pasta

Chicken

  • 1 whole rotisserie chicken (3-4 lbs, shredded (about 4 cups meat))

Vegetables

  • 4 cups broccoli florets (fresh or frozen)
  • 2 tbsp olive oil
  • 3 cloves garlic (minced fine)
  • 1 medium yellow onion (diced small)

Sauce

  • 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)

Seasoning

  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • 1/4 tsp red pepper flakes (optional)

Instructions 

  • Cook pasta and broccoli in boiling salted water until al dente, adding broccoli during the last 3 minutes. Reserve 1 cup pasta water before draining.
  • Drain pasta and broccoli; set aside.
  • Heat olive oil and butter in a skillet over medium-low heat. Cook onion until softened (4-5 minutes), then add garlic for 30 seconds until fragrant.
  • Pour in heavy cream and chicken broth; simmer gently for 2-3 minutes.
  • Remove from heat. Whisk in Parmesan and mozzarella until smooth. Season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes.
  • Add pasta and broccoli to the sauce, tossing to coat. Fold in shredded chicken.
  • Add reserved pasta water (2 tbsp at a time) until creamy. Stir in a cold knob of butter before serving.

Notes

For an extra creamy sauce, use full-fat cream cheese in addition to the heavy cream.
Calories: 550kcal
Cost: $18
Course: Main Course
Cuisine: Italian
Keyword: Chicken