Rotisserie Chicken Broccoli Pasta
This dish combines penne pasta, shredded rotisserie chicken, and fresh broccoli in a creamy sauce.
Equipment
- large pot
- Skillet
Ingredients
For the Pasta
- 1 lb penne pasta Barilla holds sauce beautifully
- 1 whole rotisserie chicken, shredded 3-4 lbs, about 4 cups meat
- 4 cups fresh broccoli florets frozen works if you’re in a pinch
- 2 tablespoon olive oil
- 3 cloves garlic, minced fresh makes all the difference
- 1 medium yellow onion, diced small
- 2 tablespoon butter
For the Creamy Sauce
- 1 cup heavy cream don’t substitute here – this creates the richness
- ½ cup low-sodium chicken broth
- 1 cup freshly grated Parmesan cheese grate your own for better melting
- ½ cup whole milk mozzarella, shredded
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon red pepper flakes optional but adds nice warmth
Instructions
- Cook the penne pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the minced garlic and diced onion. Sauté until softened.
- Add the broccoli florets and cook until tender, about 5 minutes.
- Stir in the shredded rotisserie chicken and butter, allowing the butter to melt.
- In a separate saucepan, combine heavy cream, chicken broth, Italian seasoning, garlic powder, salt, and pepper. Heat until simmering.
- Add the grated Parmesan and mozzarella cheese to the cream mixture. Stir until melted and smooth.
- Combine the pasta with the chicken and broccoli mixture. Pour the creamy sauce over the pasta and mix well.
- Serve warm, garnished with red pepper flakes if desired.
Notes
This dish is great for leftovers. You can also use different types of pasta or cheeses based on your preference.