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Creamy rotisserie chicken broccoli pasta in white serving bowl with melted cheese and fresh broccoli

Creamy Rotisserie Chicken Broccoli Pasta

This comforting rotisserie chicken broccoli pasta delivers creamy satisfaction in 35 minutes using store-bought rotisserie chicken and simple pantry staples.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 535
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb penne pasta
  • 1 whole rotisserie chicken 3-4 lbs, shredded, about 4 cups meat
  • 4 cups broccoli florets fresh or frozen
  • 2 tablespoons olive oil
  • 3 cloves garlic minced fine
  • 1 medium yellow onion diced small
  • 2 tablespoons butter plus 1-2 tablespoons extra cold butter for finishing
  • 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 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes optional
  • Salt and pepper to taste

Equipment

  • Large pot
  • Large skillet (12-inch)
  • Colander
  • Cheese grater
  • Whisk
  • Tongs or large spoon
  • Measuring cup

Method
 

  1. Bring a large pot of salted water to boil and cook penne pasta according to package directions until al dente. During the last 3 minutes of cooking time, add broccoli florets directly to the pasta water. Before draining, reserve 1 cup of starchy pasta water in a measuring cup. Drain pasta and broccoli together and set aside.
  2. Heat olive oil and butter in your largest skillet (at least 12 inches) over medium-low heat. Cook diced onion for 4-5 minutes until softened, then add minced garlic for 30 seconds until fragrant.
  3. Pour in heavy cream and chicken broth, bringing mixture to a gentle simmer for 2-3 minutes. Look for small bubbles around the edges, not a rolling boil.
  4. Remove skillet from heat completely before adding cheese to prevent graininess. Whisk in Parmesan and mozzarella until completely smooth, then season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes.
  5. Add drained pasta and broccoli to the creamy sauce, tossing gently with tongs to coat everything evenly. Fold in shredded rotisserie chicken last.
  6. Add reserved pasta water 2 tablespoons at a time until you reach a creamy, glossy consistency. Stir in 1-2 tablespoons cold butter just before serving for restaurant-quality finish.

Notes

Remove sauce from heat when adding cheese to prevent graininess. Use both white and dark meat from rotisserie chicken for best flavor. Add pasta water gradually to achieve perfect sauce consistency. Look for small bubbles around edges when simmering, not a rolling boil. Note: Cream-based pasta dishes can experience slight texture changes when frozen, but gentle reheating with fresh cream will restore consistency.