Rotisserie Chicken Broccoli Pasta
This comforting pasta dish brings together shredded rotisserie chicken, tender broccoli, and creamy Parmesan-mozzarella sauce for a cozy and satisfying one-skillet dinner ready in just over 30 minutes.
Equipment
- 1 Large pot
- 1 Large skillet
- 1 Colander
- 1 Cheese grater
- 1 Whisk
- 1 Tongs or large spoon
Ingredients
Main ingredients
- 1 lb penne pasta cooked al dente
- 1 rotisserie chicken 3-4 lbs, shredded (about 4 cups meat)
- 4 cups broccoli florets fresh or frozen
- 2 tablespoon olive oil
- 3 cloves garlic minced fine
- 1 medium yellow onion diced small
- 2 tablespoon butter
- 1 cup heavy cream
- ½ cup chicken broth low-sodium
- 1 cup Parmesan cheese freshly grated
- ½ cup mozzarella cheese whole milk, shredded
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon red pepper flakes optional
Instructions
Instructions
- Cook penne pasta in a large pot of salted boiling water until al dente. Two minutes before it’s done, add broccoli florets and finish cooking. Drain together and set aside.
- Heat olive oil in a large skillet over medium heat. Add onion, cooking until soft and translucent (3-4 minutes). Add minced garlic and cook for 1 more minute.
- Stir in butter to melt, add heavy cream and chicken broth. Simmer for 3-5 minutes until slightly thickened.
- Add shredded chicken to the skillet and allow it to warm through for a few minutes.
- Return drained pasta and broccoli into skillet, sprinkle with Parmesan cheese, and toss everything until well coated in sauce.
- Top with shredded mozzarella and let melt. Serve immediately, garnished with extra Parmesan if desired.
Notes
Remove sauce from heat before adding cheese to prevent graininess. Use both white and dark chicken meat for best flavor. Add pasta water gradually for ideal sauce consistency.