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A delicious plate of creamy chicken broccoli pasta with tender grilled chicken and fresh broccoli, served with rotini pasta in a creamy sauce.

Creamy Rotisserie Chicken and Broccoli Pasta

This comforting pasta dish combines rotisserie chicken and fresh broccoli in a rich and creamy sauce, ready in just 35 minutes!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6
Course: Dinner, Main Course
Cuisine: Dinner, Main Course
Calories: 535
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb penne pasta Barilla works best for sauce coverage
  • 1 whole rotisserie chicken shredded (about 4 cups of meat, choose both dark and white for flavor)
  • 4 cups fresh broccoli florets or use frozen in a pinch
  • 2 tablespoon olive oil for sautéing
  • 3 cloves garlic minced finely (fresh garlic offers the best flavor)
  • 1 medium yellow onion diced small (adds sweetness to the sauce)
  • 2 tablespoon butter for richness
  • 1 cup heavy cream don’t substitute for a lighter option; the richness is key
  • ½ cup low-sodium chicken broth for depth of flavor
  • 1 cup freshly grated Parmesan cheese for smooth melting
  • ½ cup whole milk mozzarella shredded (adds creaminess)
  • 1 teaspoon Italian seasoning for herbal flavor
  • ½ teaspoon garlic powder boosts garlic flavor
  • ¼ teaspoon red pepper flakes optional, adds a bit of heat
  • Salt and black pepper to taste for seasoning

Equipment

  • 1 Large pot For boiling the pasta and broccoli together.
  • 1 Large skillet A 12-inch skillet works best to toss everything together at the end.
  • 1 Colander To drain the pasta and broccoli.
  • 1 Cheese grater Freshly grated Parmesan makes all the difference.
  • 1 Whisk For stirring the cheese into the sauce smoothly.
  • 1 Tongs or Large Spoon To toss the pasta with the sauce.

Method
 

  1. Bring a large pot of salted water to a boil and cook penne pasta according to package directions until al dente. During the last 3 minutes, add broccoli florets directly to the pasta water.
  2. Before draining, reserve 1 cup of starchy pasta water. Drain pasta and broccoli and set aside.
  3. Heat olive oil and butter in your largest skillet over medium-low heat. Cook diced onion for 4-5 minutes until softened, then add garlic for 30 seconds until fragrant.
  4. Pour in the heavy cream and chicken broth, bringing the mixture to a gentle simmer for 2-3 minutes. Do not allow the mixture to boil.
  5. Remove the skillet from the heat before adding cheese to avoid a grainy texture. Whisk in Parmesan and mozzarella until smooth, then season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes.
  6. Add drained pasta and broccoli to the creamy sauce, tossing gently to coat. Fold in shredded rotisserie chicken last.
  7. Gradually add reserved pasta water, 2 tablespoons at a time, until you reach a creamy, glossy consistency. Stir in a cold knob of butter just before serving for a silky finish.

Nutrition

Serving: 350gCalories: 535kcalCarbohydrates: 55gProtein: 28gFat: 26gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 650mgPotassium: 490mgFiber: 3gSugar: 3gVitamin A: 15IUVitamin C: 40mgCalcium: 30mgIron: 10mg

Notes

A satisfying, creamy dish that comes together in just 35 minutes! This pasta is packed with flavor and a hearty source of protein from rotisserie chicken.

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