Creamy Rotisserie Chicken Broccoli Pasta
Indulging in a warm bowl of Creamy Rotisserie Chicken Broccoli Pasta feels like wrapping yourself in a cozy blanket after a long day. This dish, a beautiful blend of tender pasta, delightful chicken, and vibrant broccoli in a rich, creamy sauce, is perfect for a weeknight dinner or a gathering with family and friends. Its luscious texture and irresistible flavors bring comfort and satisfaction to any dinner table. Plus, using a rotisserie chicken cuts down on prep time, making it not only delicious but also incredibly convenient.
Why You’ll Love This Dish
Imagine a menu that includes an easy-to-make pasta dish that bursts with flavor and ensures that everyone at the table leaves happy. Creamy Rotisserie Chicken Broccoli Pasta offers just that! It’s quick, budget-friendly, and perfect for those busy evenings when you want to whip up something special without spending hours in the kitchen. The combination of fresh broccoli, tender chicken, and creamy sauce pairs wonderfully with penne pasta, making it a hit with kids and adults alike.
"I made this dish for a family gathering, and everyone went back for seconds! It’s creamy, flavorful, and so comforting. It’s now a staple in our household!"
Preparing Creamy Rotisserie Chicken Broccoli Pasta
This recipe not only promises a delightful meal but also takes you on a straightforward cooking journey. You’ll start by cooking the penne and broccoli together, creating a vibrant base. Next, you’ll bring together a creamy sauce loaded with flavor, ensuring the perfect coating for your pasta. Finally, it all comes together with the addition of shredded rotisserie chicken, creating a dish that’s not just filling, but a true crowd-pleaser.
Ingredients You’ll Need
To make this delightful creamy concoction, gather the following 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)
Feel free to substitute fresh broccoli for frozen if that’s what you have on hand. You can also use rotisserie chicken leftovers to save even more time.
Step-by-Step Instructions
- Bring a large pot of salted water to boil, and cook the penne according to package directions until al dente. In the last three minutes of cooking, add your broccoli florets to the pot.
- Before draining, reserve 1 cup of starchy pasta water. Drain the pasta and broccoli together, setting them aside.
- In your largest skillet, heat the olive oil and butter over medium-low heat. Add the diced onion and cook for about 4-5 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Pour in the heavy cream and chicken broth, bringing the mixture to a gentle simmer. Look for small bubbles around the edges, but avoid a rolling boil.
- Remove the skillet from heat to prevent graininess, then whisk in the Parmesan and mozzarella cheese until you achieve a completely smooth sauce. Season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes.
- Toss the drained pasta and broccoli into the creamy sauce. Gently fold in the shredded rotisserie chicken.
- Gradually add reserved pasta water two tablespoons at a time until you reach a creamy, glossy consistency. For that restaurant-quality finish, stir in a cold knob of butter just before serving.
Best Ways to Enjoy It
This dish is a wonder on its own but can be enhanced with various sides or garnishes. Serve it with:
- A fresh garden salad drizzled with balsamic vinaigrette to balance the creamy pasta.
- Crusty garlic bread to soak up the delightful saucy goodness.
- A sprinkle of fresh parsley or basil on top before serving for an aromatic touch.
How to Store & Reheat
If you find yourself with leftovers (which is rare, trust me!), they can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it gently in a skillet, adding a splash of chicken broth or water to maintain creaminess. This dish can also be frozen for up to 2 months; just make sure to store it in a tightly sealed container. For best results, thaw overnight in the refrigerator before reheating.
Helpful Cooking Tips
- For an extra layer of flavor, consider adding a bit of lemon zest to the sauce.
- If you prefer a bit more spice, increase the amount of red pepper flakes or add diced jalapeños.
- Using freshly grated cheese is crucial for a creamy sauce; pre-packaged shredded cheese often contains anti-caking agents that can affect the creaminess.
Recipe Variations
Your creativity can take this dish to new heights! Try:
- Swapping penne for whole wheat or gluten-free pasta to cater to dietary preferences.
- Adding other vegetables like spinach, peas, or bell peppers for additional nutrition and color.
- Experimenting with different cheese blends or even adding a splash of white wine to the sauce for an adult twist.
Your Questions Answered
1. How long does this take to prepare?
This recipe takes about 30 minutes, making it perfect for busy weeknights!
2. Can I use store-bought rotisserie chicken?
Absolutely! That’s the beauty of this dish—it simplifies meal prep by using pre-cooked chicken.
3. How do I keep leftovers safe?
Store leftovers in an airtight container in the fridge, and consume them within 3 days. When reheating, ensure the dish reaches an internal temperature of 165°F.
Delighting your family with a bowl of Creamy Rotisserie Chicken Broccoli Pasta is straightforward and incredibly rewarding. This comforting dish combines the yum of creamy pasta with wholesome ingredients, making it one you’ll come back to for years!
Creamy Rotisserie Chicken Broccoli Pasta
Ingredients
Method
- Bring a large pot of salted water to boil, and cook the penne according to package directions until al dente. In the last three minutes of cooking, add your broccoli florets to the pot.
- Before draining, reserve 1 cup of starchy pasta water. Drain the pasta and broccoli together, setting them aside.
- In your largest skillet, heat the olive oil and butter over medium-low heat.
- Add the diced onion and cook for about 4-5 minutes until softened.
- Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Pour in the heavy cream and chicken broth, bringing the mixture to a gentle simmer. Look for small bubbles around the edges, but avoid a rolling boil.
- Remove the skillet from heat to prevent graininess, then whisk in the Parmesan and mozzarella cheese until you achieve a completely smooth sauce.
- Season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes.
- Toss the drained pasta and broccoli into the creamy sauce.
- Gently fold in the shredded rotisserie chicken.
- Gradually add reserved pasta water two tablespoons at a time until you reach a creamy, glossy consistency.
- For that restaurant-quality finish, stir in a cold knob of butter just before serving.
