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Creamy Rotisserie Chicken Broccoli Pasta

A creamy and comforting all-in-one meal featuring penne pasta, rotisserie chicken, and broccoli, perfect for busy weeknights or cozy weekends.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

Main 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 tbsp olive oil
  • 3 cloves garlic (minced fine)
  • 1 medium yellow onion (diced small)
  • 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)
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • 1/4 tsp red pepper flakes (optional)

Method
 

Preparation
  1. Bring a large pot of salted water to a boil. Cook penne pasta according to package directions until al dente.
  2. During the last 3 minutes of cooking, add broccoli florets directly to the pasta water.
  3. Before draining, reserve 1 cup of starchy pasta water in a measuring cup. Drain pasta and broccoli together and set aside.
Cooking
  1. In your largest skillet, heat olive oil and butter over medium-low heat. Cook diced onion for 4-5 minutes until softened, then add minced garlic for 30 seconds until fragrant.
  2. Pour in heavy cream and chicken broth, bringing the mixture to a gentle simmer for 2-3 minutes. Look for small bubbles around the edges—don’t let it boil!
  3. Remove skillet from heat completely before adding cheese to prevent graininess. Whisk in parmesan and mozzarella until completely smooth.
  4. Add seasoning with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes.
  5. Toss in the drained pasta and broccoli, mixing well 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.
  7. Stir in a cold knob of butter just before serving for that restaurant-quality finish.

Notes

Serve piping hot garnished with extra parmesan or fresh herbs. Leftovers keep well in the fridge for about 3–4 days. Reheat gently on the stove or in the microwave, adding a splash of water or extra cream to revive the creamy texture.