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Rotisserie Chicken Broccoli Pasta

Delicious Rotisserie Chicken Broccoli Pasta for Busy Nights

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A delicious Rotisserie Chicken Broccoli Pasta that transforms busy weeknights into culinary joy with tender pasta, creamy sauce, vibrant broccoli, and flavorful chicken.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 1 lb penne pasta Base of the dish, providing a hearty structure.
For the Chicken
  • 1 whole rotisserie chicken (3-4 lbs, shredded) Source of protein and flavor.
For the Broccoli
  • 4 cups broccoli florets (fresh or frozen) Adds vibrant color and nutrients.
For the Sauce
  • 2 tbsp olive oil Used for sautéing vegetables.
  • 3 cloves garlic (minced fine) Provides aromatic flavor.
  • 1 medium yellow onion (diced small) Delivers a sweet depth of flavor.
  • 2 tbsp butter Adds richness to the sauce.
  • 1 cup heavy cream Creates a luxuriously creamy texture.
  • 1/2 cup low-sodium chicken broth Enhances flavor and moisture.
  • 1 cup freshly grated Parmesan cheese Infuses a salty, nutty flavor.
  • 1/2 cup whole milk shredded mozzarella cheese Melts beautifully into the dish.
  • 1 tsp Italian seasoning Provides herby character.
  • 1/2 tsp garlic powder Further intensifies garlic flavor.
  • 1/4 tsp red pepper flakes (optional) Adds a hint of heat.

Equipment

  • large pot
  • colander
  • Large skillet
  • whisk

Method
 

Cooking Instructions
  1. Bring a large pot of salted water to a boil. Add 1 pound of penne pasta and cook according to package instructions. In the last 3 minutes, add 4 cups of broccoli florets.
  2. Reserve 1 cup of the pasta water, then drain the pasta and broccoli.
  3. Melt 2 tablespoons of olive oil and 2 tablespoons of butter in a large skillet. Sauté 1 medium diced yellow onion for 4-5 minutes, then add 3 cloves of minced garlic and cook for another 30 seconds.
  4. Stir in 1 cup of heavy cream and 1/2 cup of low-sodium chicken broth, gently simmer for 2-3 minutes until thick.
  5. Remove from heat and whisk in 1 cup of Parmesan and 1/2 cup of mozzarella. Season with 1 teaspoon of Italian seasoning, 1/2 teaspoon of garlic powder, and red pepper flakes if desired.
  6. Fold in the pasta and broccoli into the sauce, then add the shredded chicken, mixing until heated through. Adjust sauce consistency with reserved pasta water if needed.
  7. Add a cold knob of butter just before serving for extra silkiness and richness.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 65gProtein: 28gFat: 25gSaturated Fat: 12gCholesterol: 120mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 700IUVitamin C: 90mgCalcium: 350mgIron: 2.5mg

Notes

Store leftover pasta in an airtight container for up to 4 days. Reheat gently on the stovetop with a splash of cream.

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