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Creamy Rotisserie Chicken Broccoli Pasta

A quick, comforting pasta dish with tender rotisserie chicken and bright broccoli, all enveloped in a rich creamy sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 650
Ingredients Method Notes

Ingredients
  

Pasta and Chicken
  • 1 lb penne pasta
  • 1 whole rotisserie chicken (3–4 lbs), shredded — about 4 cups meat easy shortcut for big flavor
Vegetables
  • 4 cups broccoli florets (fresh or frozen)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced fine fresh garlic gives it that extra flavor boost
Sauce
  • 2 tbsp olive oil
  • 2 tbsp butter use unsalted butter so you can control the salt
  • 1 cup heavy cream
  • 1/2 cup chicken broth (low-sodium)
Cheese
  • 1 cup Parmesan cheese, freshly grated fresh Parmesan melts better and tastes brighter
  • 1/2 cup mozzarella cheese (whole milk), shredded
Seasonings
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • 1/4 tsp red pepper flakes (optional)

Method
 

Preparation
  1. Bring a large pot of salted water to a boil, then add the penne. Cook according to package directions until al dente.
  2. During the last 3 minutes of pasta cooking, add the broccoli florets right into the boiling pasta water.
  3. Before draining, scoop out and reserve 1 cup of the starchy pasta water.
  4. Drain the pasta and broccoli together and set aside.
Cooking the Sauce
  1. In a large skillet, heat the olive oil and butter over medium-low heat.
  2. Add the diced onion and cook for 4-5 minutes until it softens.
  3. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Pour in the heavy cream and chicken broth, bringing to a gentle simmer for 2-3 minutes.
  5. Remove from heat before adding the cheeses, whisk until smooth.
  6. Season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes.
Final Assembly
  1. Add the drained pasta and broccoli to the sauce and toss gently.
  2. Fold in the shredded chicken last.
  3. If the sauce is too thick, add reserved pasta water until the desired consistency is reached.
  4. Stir in a cold knob of butter just before serving.

Notes

Store in an airtight container for 3–4 days in the fridge, or freeze for up to 2 months. Can be reheated on the stove with a splash of broth or cream.