Creamy Rotisserie Chicken Broccoli Pasta
A comforting dish that combines rotisserie chicken, tender broccoli, and a rich creamy sauce perfect for busy weeknights or relaxed weekends.
Ingredients
Main Ingredients
- 1 lb penne pasta (firm texture)
- 1 whole rotisserie chicken (3-4 lbs), shredded (about 4 cups meat, moist and tender)
- 4 cups broccoli florets (fresh or frozen, adds color and nutrition)
- 2 tablespoons olive oil (for sautéing)
- 3 cloves garlic (minced fine, aromatic flavor)
- 1 medium yellow onion (diced small, sweetness and depth)
- 2 tablespoons butter (plus extra for finishing, richness and flavor)
- 1 cup heavy cream (creamy texture)
- 0.5 cup chicken broth (low-sodium, liquid base)
- 1 cup Parmesan cheese (freshly grated, sharp flavor)
- 0.5 cup mozzarella cheese (whole milk, shredded, meltiness)
- 1 teaspoon Italian seasoning (herbal notes)
- 0.5 teaspoon garlic powder (additional garlic flavor)
- 0.25 teaspoon red pepper flakes (optional, subtle heat)
- salt and black pepper (to taste, seasoning)
Instructions
Preparation
- Start by bringing a large pot of salted water to a boil. Once boiling, add the penne pasta and cook until al dente, as per the package instructions. Drain the pasta and set it aside.
- Shred the rotisserie chicken into bite-sized pieces, discarding the skin and bones.
- In a large skillet over medium heat, warm the olive oil. Add the minced garlic and diced onion, sauté until the onion becomes translucent and fragrant.
- Add the shredded chicken and broccoli florets to the skillet. Cook for about 5 minutes until the broccoli is bright green and tender yet still crisp.
- Add in the butter and stir until it melts completely into the chicken and broccoli mixture.
- Pour in the heavy cream and chicken broth. Stir gently and allow to simmer for a few minutes.
- Gradually add the Parmesan and mozzarella cheese while stirring. Stir until the cheeses are melted and the sauce is smooth.
- Season the mixture with Italian seasoning, garlic powder, and red pepper flakes. Adjust salt and black pepper to taste.
- Fold in the drained penne pasta, ensuring each piece is well-coated with the creamy sauce.
- Finish with a bit of butter to add extra richness and a glossy sheen before serving.
Notes
For best results, cook pasta al dente, use freshly grated cheese, and don’t skip the seasoning. You can also add veggies like spinach or peas.
Nutrition
Serving: 1gCalories: 600kcalCarbohydrates: 55gProtein: 32gFat: 30gSaturated Fat: 18gSodium: 800mgFiber: 3gSugar: 2g
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