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Rotisserie Chicken Broccoli Pasta

creamy rotisserie chicken broccoli pasta in white bowl with fork
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Creamy, high-protein comfort food ready in just 30 minutes. Perfect weeknight dinner using store-bought rotisserie chicken.

Ingredients

Scale
  • 1 lb penne pasta
  • 1 whole rotisserie chicken, shredded
  • 4 cups broccoli florets
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 medium onion, diced
  • 2 tablespoons butter
  • 1 cup heavy cream
  • ½ cup chicken broth
  • 1 cup Parmesan cheese, grated
  • ½ cup mozzarella cheese, shredded
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • Salt to taste
  • Black pepper to taste
  • ¼ teaspoon red pepper flakes (optional)

Instructions

  1. Bring a large pot of salted water to boil. Cook penne pasta according to package directions until al dente.
  2. During the last 3 minutes of pasta cooking, add broccoli florets to the same pot.
  3. Reserve 1 cup pasta water, then drain pasta and broccoli together.
  4. Heat olive oil and butter in a large skillet over medium heat. Cook onion for 4-5 minutes until soft, then add garlic for 30 seconds.
  5. Pour in heavy cream and chicken broth, simmer for 2-3 minutes until slightly thickened.
  6. Remove from heat and whisk in Parmesan and mozzarella cheese until smooth.
  7. Add Italian seasoning, garlic powder, salt, pepper, and red pepper flakes.
  8. Add drained pasta and broccoli to sauce, tossing to coat. Fold in shredded rotisserie chicken.
  9. Add reserved pasta water if needed for consistency. Stir in cold butter before serving.

Notes

  • Remove sauce from heat before adding cheese to prevent graininess. Use both white and dark meat for best flavor.
  • Don’t overcook broccoli – it should be tender but vibrant. Reserve pasta water to adjust consistency.

Nutrition

Find it online: https://www.benefitiany.com/rotisserie-chicken-broccoli-pasta/