Description
This Rotisserie Chicken Broccoli Pasta is a creamy, comforting dinner made fast with store-bought rotisserie chicken. Tender pasta, fresh broccoli, and juicy chicken are tossed in a rich Parmesan cream sauce—perfect for busy weeknights and family dinners.
Ingredients
- 1 lb penne pasta
- 1 whole rotisserie chicken (3–4 lbs), shredded (about 4 cups meat)
- 4 cups broccoli florets (fresh or frozen)
- 2 tbsp olive oil
- 3 cloves garlic, minced fine
- 1 medium yellow onion, diced small
- 2 tbsp butter
- 1 cup heavy cream
- ½ cup chicken broth (low-sodium)
- 1 cup Parmesan cheese, freshly grated
- ½ cup mozzarella cheese, whole milk, shredded
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ¼ tsp red pepper flakes (optional)
Instructions
- Cook penne pasta in salted boiling water according to package instructions. Add broccoli during the last 2–3 minutes of cooking. Drain and set aside.
- In a large skillet, heat olive oil and butter over medium heat. Add diced onion and sauté for 3–4 minutes until soft.
- Add minced garlic and cook for 30 seconds until fragrant.
- Stir in heavy cream, chicken broth, Italian seasoning, garlic powder, and red pepper flakes. Simmer for 3–5 minutes.
- Add shredded rotisserie chicken, Parmesan cheese, and mozzarella. Stir until melted and creamy.
- Add cooked pasta and broccoli to the skillet. Toss until fully coated in sauce.
- Season with salt and black pepper if needed. Serve warm.
Notes
- Use half-and-half instead of heavy cream for a lighter version.
- Add mushrooms or sun-dried tomatoes for extra flavor.
- Leftovers keep well refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American