Creamy Rotisserie Chicken Broccoli Pasta

Creamy Rotisserie Chicken Broccoli Pasta

Have you ever craved a dish that combines comfort, flavor, and nutrition all in one? Look no further than this Creamy Rotisserie Chicken Broccoli Pasta! It combines tender pasta, rich cream, and hearty rotisserie chicken, making it the perfect meal for any night of the week. With minimal effort and packed with flavor, this dish brings family and friends together with its delightful aromas and creamy textures.

Why Make This Creamy Rotisserie Chicken Broccoli Pasta

This pasta dish is more than just a quick weeknight dinner; it’s a celebration of flavors and textures. First, the creamy sauce is a comforting blanket that envelops the penne pasta, while the broccoli adds not just a vibrant color but also a nutritious crunch. Using a rotisserie chicken makes this recipe a breeze, saving you time without sacrificing flavor. Plus, it’s an excellent way to use leftovers and minimize food waste.

How to Make Creamy Rotisserie Chicken Broccoli Pasta

Making Creamy Rotisserie Chicken Broccoli Pasta is simple and quick! Here’s a step-by-step guide that ensures every bite you take is filled with creamy goodness and delicious ingredients.

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)

Directions:

1. Bring a large pot of salted water to boil. 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.
2. Before draining, reserve 1 cup of starchy pasta water in a measuring cup. Drain pasta and broccoli together 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 minced garlic for 30 seconds until fragrant.
4. 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, not a rolling boil.
5. Remove the 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.
6. Add drained pasta and broccoli to the creamy sauce, tossing gently with tongs to coat everything evenly. Fold in shredded rotisserie chicken last.
7. 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 restaurant-quality finish.

Nutritional Information

Per serving (1/6 of the recipe):

• Calories: 580
• Total Fat: 28g
• Saturated Fat: 16g
• Cholesterol: 132mg
• Sodium: 520mg
• Total Carbohydrates: 53g
• Dietary Fiber: 3g
• Sugars: 2g
• Protein: 34g

How to Serve Creamy Rotisserie Chicken Broccoli Pasta

This Creamy Rotisserie Chicken Broccoli Pasta is delightful on its own, but it shines even more with a side salad or some crusty bread for mopping up the sauce. For festive gatherings, consider serving it in a large bowl family-style, garnished with extra Parmesan and a sprinkle of fresh parsley for an enticing presentation.

How to Store Creamy Rotisserie Chicken Broccoli Pasta

Leftovers can be stored in an airtight container in the fridge for up to 3 days. When reheating, add a splash of milk or chicken broth to restore some creaminess. You can also freeze the pasta for up to 2 months; just be sure to cool it completely before transferring it into freezer-safe containers.

Expert Tips for Perfect Creamy Rotisserie Chicken Broccoli Pasta

• To enhance flavor, consider roasting the broccoli beforehand for a smoky touch.
• Experiment with different cheeses like cheddar or gouda for a unique taste.
• Adjust the creaminess by playing with the starchy pasta water; add it until you reach your desired consistency.
• Don’t skip the knob of butter at the end; it adds a beautiful sheen and richness!

Delicious Variations

• Swap out the penne for your favorite pasta shape, such as fusilli or farfalle.
• Add extra veggies like spinach, bell peppers, or sun-dried tomatoes for added color and nutrients.
• For a kick of spice, throw in some diced jalapeños or increase the red pepper flakes.

Frequently Asked Questions

1. Can I use uncooked chicken instead of rotisserie chicken?

Yes! You can cook raw chicken breasts or thighs and shred them, but make sure to season them well as they will need more flavor than pre-cooked rotisserie chicken.

2. Is there a dairy-free option for this creamy pasta?

Absolutely! Replace heavy cream with coconut milk and omit cheese, or use vegan cheese alternatives to keep it dairy-free.

3. Can I use whole grain pasta for this recipe?

Certainly! Whole grain pasta is a great option and pairs well with the creamy sauce while adding an extra nutritional boost.

Conclusion

Creamy Rotisserie Chicken Broccoli Pasta is not just any weeknight meal; it’s a warm hug on a plate! Rich flavors, creamy textures, and plenty of nutrition make this dish a family favorite. Give it a try, and you’ll see how easy and satisfying it can be to whip up a comforting meal. Don’t forget to share your experience or any variations you try—you just might inspire someone else to create their version of this delightful recipe! Enjoy!

Creamy Rotisserie Chicken Broccoli Pasta

This creamy pasta dish combines tender penne pasta, rotisserie chicken, and vibrant broccoli, enveloped in a rich and flavorful sauce. It's a comforting meal perfect for any weeknight.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 580

Ingredients Method Notes

Ingredients

  

Pasta and Vegetables

• 1 lb penne pasta
• 4 cups broccoli florets (fresh or frozen)

Chicken and Sauce

• 1 whole rotisserie chicken (3-4 lbs, shredded, about 4 cups meat)
• 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)

Flavoring

• 2 tbsp olive oil
• 3 cloves garlic (minced fine)
• 1 medium yellow onion (diced small)
• 2 tbsp butter
• 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 boil. 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.
2. Before draining, reserve 1 cup of starchy pasta water in a measuring cup. Drain pasta and broccoli together and set aside.

Cooking

1. Heat olive oil and butter in your largest skillet 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.
3. Remove the skillet from heat completely before adding cheese to prevent graininess. Whisk in Parmesan and mozzarella until completely smooth.
4. Add drained pasta and broccoli to the creamy sauce, tossing gently with tongs to coat everything evenly. Fold in shredded rotisserie chicken last.
5. 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 restaurant-quality finish.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk or chicken broth to restore creaminess. Can also be frozen for up to 2 months.