Creamy Rotisserie Chicken Broccoli (Print-Friendly Version)
Delight in creamy chicken and broccoli pasta made with tender rotisserie chicken and fresh broccoli florets.
# Ingredients You’ll Need:
→ Pasta and Vegetables
01 -
1 pound penne pasta
02 -
4 cups broccoli florets, fresh or frozen
→ Protein
03 -
1 whole rotisserie chicken (3–4 pounds), shredded, approximately 4 cups meat
→ Sauce
04 -
2 tablespoons olive oil
05 -
2 tablespoons unsalted butter
06 -
3 cloves garlic, finely minced
07 -
1 medium yellow onion, finely diced
08 -
1 cup heavy cream
09 -
½ cup low-sodium chicken broth
10 -
1 cup Parmesan cheese, freshly grated
11 -
½ cup whole milk mozzarella cheese, shredded
12 -
1 teaspoon Italian seasoning
13 -
½ teaspoon garlic powder
14 -
¼ teaspoon red pepper flakes (optional)
# How to Make It:
01 -
Bring a large pot of salted water to a boil and cook penne pasta according to package instructions until al dente. Add broccoli florets to the boiling water during the last 3 minutes of cooking. Reserve 1 cup of starchy pasta water before draining both pasta and broccoli.
02 -
In a large skillet over medium-low heat, warm olive oil and butter. Sauté diced onion for 4 to 5 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
03 -
Pour in heavy cream and chicken broth, bringing the mixture to a gentle simmer for 2 to 3 minutes until small bubbles appear around the edges, avoiding a full boil.
04 -
Remove skillet from heat to prevent graininess before whisking in Parmesan and mozzarella cheese until smooth. Season with Italian seasoning, garlic powder, salt, black pepper, and optional red pepper flakes.
05 -
Add the drained pasta and broccoli to the sauce, tossing gently with tongs to coat evenly. Fold in shredded rotisserie chicken.
06 -
Add reserved pasta water 2 tablespoons at a time until a creamy, glossy consistency is achieved. Stir in a cold knob of butter before serving for a luxurious finish.
# Extra Tips:
01 -
Remove the sauce from heat before adding cheese to prevent graininess. Use both white and dark meat from the rotisserie chicken for optimal flavor. Gradually add pasta water to control sauce consistency.