# Creamy Rotisserie Chicken Broccoli Pasta
## Introduction
Looking for a cozy, comforting meal that comes together in no time? This Creamy Rotisserie Chicken Broccoli Pasta is your go-to dish! The combination of tender pasta, creamy sauce, and succulent rotisserie chicken makes it truly special. Perfect for weeknight dinners, this dish elevates leftover chicken into a delicious feast, and the broccoli adds a fresh, vibrant touch that everyone loves.
Whether you're serving a hungry family or entertaining friends for a casual get-together, this recipe is sure to impress. With its rich flavors and creamy texture, it's a dish that warms your heart and fills your belly. You’ll love how simple it is to whip up when you’re short on time but still crave something delightful!
*This is what the finished dish looks like when perfectly baked.*
## 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)
*Here are the fresh ingredients ready for a delicious meal.*
## Directions
1. Bring a large pot of salted water to a boil. Cook the penne pasta according to package directions until al dente. During the last 3 minutes of cooking, add the broccoli florets directly to the pasta water.
2. Before draining, reserve 1 cup of starchy pasta water in a measuring cup. Then, drain the pasta and broccoli together and set aside.
3. In your largest skillet, heat olive oil and butter over medium-low heat. Sauté the diced onion for 4-5 minutes until softened, then add minced garlic and cook for an additional 30 seconds until fragrant.
4. Pour in the heavy cream and chicken broth, bringing the mixture to a gentle simmer for about 2-3 minutes. Look for small bubbles around the edges, but do not let it reach a rolling boil.
5. Remove the skillet from heat completely before adding the cheese to prevent graininess. Whisk in the Parmesan and mozzarella until the sauce is completely smooth. Season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes.
6. Add the drained pasta and broccoli to the creamy sauce, tossing gently with tongs to coat everything evenly. Fold in the shredded rotisserie chicken last.
7. Stir in the reserved pasta water, 2 tablespoons at a time, until you reach a creamy, glossy consistency. For a restaurant-quality finish, add a cold knob of butter just before serving.
## Tips & Variations
- **Ingredient substitutions:** You can use any short pasta shape you have on hand. For a lighter version, substitute half-and-half for the heavy cream.
- **Optional variations:** Add sun-dried tomatoes for a tangy flavor or swap broccoli with spinach or asparagus for a different twist.
- **Storage or reheating tips:** Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of chicken broth or water to loosen the sauce.
## Recipe Information
- **Prep time:** 15 minutes
- **Cook time:** 20 minutes
- **Total time:** 35 minutes
- **Servings:** 6
- **Difficulty level:** Easy
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