Rotisserie Chicken Broccoli Pasta
A comforting dish that combines tender pasta, juicy rotisserie chicken, and vibrant broccoli in a creamy sauce, perfect for a quick weeknight meal.
Ingredients
Pasta
- 1 lb penne pasta You can substitute with your favorite pasta.
Chicken
- 1 whole rotisserie chicken (3-4 lbs), shredded (about 4 cups meat) Using rotisserie chicken saves cooking time.
Vegetables
- 4 cups broccoli florets (fresh or frozen) Fresh is preferable for texture.
- 3 cloves garlic (minced fine) Fresh garlic adds more flavor.
- 1 medium yellow onion (diced small) Sauté until translucent.
Sauce Ingredients
- 2 tablespoons olive oil For sautéing.
- 2 tablespoons butter (plus extra for finishing) Adds richness to the sauce.
- 1 cup heavy cream Makes the sauce creamy.
- 0.5 cup low-sodium chicken broth Adjust based on sauce thickness preference.
- 1 cup freshly grated Parmesan cheese For a flavorful finish.
- 0.5 cup whole milk mozzarella cheese (shredded) For added creaminess.
- 1 teaspoon Italian seasoning
- 0.5 teaspoon garlic powder
- 0.25 teaspoon red pepper flakes (optional) For heat.
- to taste Salt and black pepper Adjust according to preference.
Instructions
Preparation
- Begin by boiling a large pot of salted water for the penne pasta. Cook until al dente, stirring occasionally.
Cooking
- In a large skillet, heat olive oil over medium heat, add diced onion, and sauté until translucent.
- Add minced garlic to the skillet, cooking just until fragrant.
- Stir in the broccoli florets and cook until bright green and slightly tender.
- Mix in the shredded rotisserie chicken, allowing it to absorb the flavors.
- Incorporate butter, heavy cream, and chicken broth, and let simmer until the sauce thickens slightly.
- Add grated Parmesan, shredded mozzarella, Italian seasoning, garlic powder, and red pepper flakes.
- Season with salt and black pepper to taste.
- Drain the penne pasta and toss it with the creamy mixture in the skillet, adding pasta water if necessary.
Notes
Serve with a green salad or garlic bread for a lovely meal. Store leftovers in the fridge in an airtight container for up to three days.