Rotisserie Chicken Broccoli Pasta
A comforting pasta dish featuring tender penne, juicy rotisserie chicken, and vibrant broccoli, all enveloped in a rich, creamy sauce.
Ingredients
Pasta & Chicken
- 1 lb penne pasta Cook according to package instructions.
- 1 whole rotisserie chicken (3-4 lbs), shredded (about 4 cups meat) Use pre-cooked rotisserie chicken.
Vegetables
- 4 cups broccoli florets (fresh or frozen) If using frozen, cook until heated through.
- 1 medium yellow onion, diced small
- 3 cloves garlic, minced
Sauce and Seasoning
- 2 tbsp olive oil For sautéing.
- 2 tbsp butter
- 1 cup heavy cream Substitute with half-and-half for a lighter option.
- 1/2 cup low-sodium chicken broth
- 1 cup freshly grated Parmesan cheese Can substitute with Pecorino Romano.
- 1/2 cup whole milk mozzarella cheese, shredded
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes (optional) Add for a bit of spice.
Instructions
Preparation
- Begin by cooking the penne pasta according to package instructions until it’s al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, then add the minced garlic and stir until fragrant, being careful not to brown it.
- Add the broccoli florets, mixing well. Cook until fresh broccoli is bright and tender-crisp or frozen broccoli is heated through.
Sauce
- Stir in the butter, heavy cream, and chicken broth until combined. Simmer gently to meld flavors.
- Add the shredded rotisserie chicken, Parmesan, mozzarella, Italian seasoning, garlic powder, and optional red pepper flakes. Stir until the cheeses melt and chicken is coated.
Assembly
- Fold in the cooked penne pasta, ensuring it is evenly coated in the creamy sauce. Let it heat through for a minute.
Notes
Serve with a green salad or crusty bread. Store leftovers in an airtight container for 3-4 days, or freeze for up to three months. Reheat gently on low heat.