Creamy Rotisserie Chicken Broccoli Pasta
A delightful dish featuring creamy sauce combined with tender rotisserie chicken and vibrant broccoli, perfect for family dinners or casual gatherings.
Ingredients
Pasta and Vegetables
- 1 lb penne pasta
- 4 cups broccoli florets (fresh or frozen)
Chicken
- 1 whole rotisserie chicken (3-4 lbs, shredded or about 4 cups meat)
Sauce Ingredients
- 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) Add for heat if desired.
Instructions
Cooking the Pasta
- Cook the penne pasta according to package directions until al dente. Drain and set aside.
Sautéing the Vegetables
- In a large skillet, heat olive oil over medium heat.
- Add diced onion and minced garlic. Sauté until the onion becomes translucent.
Combining Ingredients
- Add the broccoli florets to the skillet and cook for about 3-4 minutes until tender.
- Add shredded rotisserie chicken and stir, letting it warm through.
- Pour in the heavy cream and chicken broth, mixing well.
- Add in the Parmesan, mozzarella, Italian seasoning, garlic powder, and red pepper flakes.
- Once the cheese has melted and the sauce is combined, stir in the cooked pasta.
Serving
- Serve hot and enjoy!
Notes
Add more vegetables, like spinach or bell peppers, for extra flavor and nutrition. Customize the cheese by mixing in your favorites, such as Gouda or Cheddar.