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Creamy Rotisserie Chicken Broccoli Pasta

Tender penne pasta with shredded rotisserie chicken and broccoli in creamy Parmesan sauce, ready in just 35 minutes for an easy weeknight dinner.
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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: 535
Ingredients Equipment Method Notes

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 plus extra for finishing
  • 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
  • salt and pepper to taste

Equipment

  • large pot
  • large skillet
  • colander
  • whisk
  • tongs

Method
 

  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, add broccoli florets to the pasta water.
  2. Before draining, reserve 1 cup of pasta cooking water. 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. Bring to a gentle simmer for 2-3 minutes, looking for small bubbles around the edges rather than a rolling boil.
  5. Remove skillet from heat completely. Whisk in Parmesan and mozzarella until completely smooth. Season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes if using.
  6. Add drained pasta and broccoli to the sauce, tossing with tongs to coat everything evenly. Fold in shredded rotisserie chicken.
  7. Add reserved pasta water 2 tablespoons at a time until sauce reaches a creamy, glossy consistency. Stir in a cold knob of butter just before serving for extra richness.

Notes

Storage: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of cream or broth to restore sauce consistency. Lighter Version: Use half-and-half instead of heavy cream and reduce cheese by half. Pasta water helps maintain creaminess. Protein Swaps: Leftover turkey, cooked shrimp, or Italian sausage work beautifully. Vegetable Additions: Sautéed mushrooms, sun-dried tomatoes, or roasted red peppers complement the base recipe. Always remove pan from heat before adding cheese to prevent graininess. Use freshly grated Parmesan for smoothest sauce.