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Creamy rotisserie chicken broccoli pasta dish served on a plate

Creamy Rotisserie Chicken Broccoli Pasta

A quick, creamy pasta dish made with shredded rotisserie chicken and broccoli. This one-pan meal is comfort food at its best, perfect for family dinners.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 480
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 1 lb penne pasta
  • 4 cups broccoli florets fresh or frozen
Chicken
  • 1 whole rotisserie chicken (3–4 lbs, shredded) about 4 cups meat
Sauce Ingredients
  • 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
  • to taste Salt and black pepper

Method
 

Cooking Pasta and Broccoli
  1. Bring a large pot of salted water to a boil.
  2. Add 1 lb penne and cook until al dente.
  3. In the last 3 minutes of cooking, add 4 cups broccoli florets to the same pot.
  4. Before draining, save 1 cup of the starchy pasta water.
  5. Drain the pasta and broccoli together and set aside.
Making the Sauce
  1. In your largest skillet, heat 2 tbsp olive oil and 2 tbsp butter over medium-low heat.
  2. Cook 1 diced medium yellow onion for 4–5 minutes until soft.
  3. Add 3 minced garlic cloves and cook for 30 seconds until fragrant.
  4. Pour in 1 cup heavy cream and 1/2 cup low-sodium chicken broth.
  5. Bring to a gentle simmer for 2–3 minutes (small bubbles at the edges). Do not boil.
  6. Remove the skillet from heat and whisk in 1 cup freshly grated Parmesan and 1/2 cup shredded mozzarella until smooth.
  7. Season with 1 tsp Italian seasoning, 1/2 tsp garlic powder, salt, pepper, and 1/4 tsp red pepper flakes if desired.
Combining Ingredients
  1. Add the drained penne and broccoli to the sauce. Toss gently with tongs to coat.
  2. Fold in shredded meat from 1 whole rotisserie chicken (about 4 cups).
  3. Add reserved pasta water 2 tablespoons at a time until the sauce is creamy and glossy.
  4. Stir in a cold knob of butter just before serving for a silky finish.

Notes

Serve hot straight from the pan, with extra grated Parmesan and a sprinkle of black pepper. A drizzle of olive oil or a few lemon wedges can brighten the dish. Pair with a simple green salad or garlic bread. Store leftovers in an airtight container for up to 3–4 days.