Description
This Rotisserie Chicken Broccoli Pasta combines creamy chicken broccoli pasta bake and cheesy broccoli chicken pasta for a fulfilling meal. It makes a great healthy rotisserie chicken recipe perfect for a quick dinner or leftover rotisserie chicken pasta. You’ll enjoy the creamy broccoli cheddar chicken pasta texture and flavors.
Ingredients
Scale
- 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
- 1/2 cup chicken broth low-sodium
- 1 cup Parmesan cheese freshly grated
- 1/2 cup mozzarella cheese whole milk shredded
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes optional
Instructions
- Boil salted water in a large pot and cook penne pasta until just tender. Add broccoli florets in the last 3 minutes.
- Before draining, save 1 cup of pasta water, then drain pasta and broccoli and set aside.
- Warm olive oil and butter in a large skillet on medium-low heat. Sauté diced onion until soft for about 4 to 5 minutes and then add garlic for 30 seconds.
- Stir in heavy cream and chicken broth and let it simmer gently for 2 to 3 minutes until small bubbles form at the edges.
- Remove from heat, then whisk in Parmesan and mozzarella cheese until the sauce becomes smooth. Season with Italian seasoning, garlic powder, salt, pepper, and optional red pepper flakes.
- Combine pasta and broccoli with the sauce using tongs to coat evenly. Fold in shredded rotisserie chicken last.
- Add reserved pasta water gradually by 2 tablespoons until sauce has a creamy glossy look. Finish with a cold bit of butter before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: American, Italian
Nutrition
- Calories: 535