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Creamy Rotisserie Chicken Broccoli Pasta

A comforting and flavorful pasta dish featuring tender rotisserie chicken, fresh broccoli, and a creamy Parmesan sauce. Perfect for a quick and satisfying weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

Pasta
  • 1 lb penne pasta
Chicken
  • 1 whole rotisserie chicken 3-4 lbs, shredded (about 4 cups meat)
Vegetables
  • 4 cups broccoli florets fresh or frozen
  • 2 tbsp olive oil
  • 3 cloves garlic minced fine
  • 1 medium yellow onion diced small
Sauce
  • 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
Seasoning
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • 1/4 tsp red pepper flakes optional

Method
 

  1. Cook pasta and broccoli in boiling salted water until al dente, adding broccoli during the last 3 minutes. Reserve 1 cup pasta water before draining.
  2. Drain pasta and broccoli; set aside.
  3. Heat olive oil and butter in a skillet over medium-low heat. Cook onion until softened (4-5 minutes), then add garlic for 30 seconds until fragrant.
  4. Pour in heavy cream and chicken broth; simmer gently for 2-3 minutes.
  5. Remove from heat. Whisk in Parmesan and mozzarella until smooth. Season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes.
  6. Add pasta and broccoli to the sauce, tossing to coat. Fold in shredded chicken.
  7. Add reserved pasta water (2 tbsp at a time) until creamy. Stir in a cold knob of butter before serving.

Notes

For an extra creamy sauce, use full-fat cream cheese in addition to the heavy cream.