Creamy Rotisserie Chicken & Broccoli Pasta in 35 Mins (Print Version)
Quick creamy rotisserie chicken & broccoli pasta. This easy 35-minute meal is perfect for busy weeknights, packed with flavor and protein.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
# Ingredients:
→ The Pasta & Power Veg
01 -
12 oz penne pasta
02 -
4 cups broccoli florets (from 1 large head)
→ Savory Chicken & Creamy Core
03 -
2 cups shredded rotisserie chicken (about 1/2 a medium chicken)
04 -
1 cup heavy cream
05 -
4 oz cream cheese, softened
06 -
1/2 cup chicken broth
07 -
1/2 cup grated Parmesan cheese, plus more for garnish
→ Aromatic Foundation & Flavor Boosters
08 -
1 tbsp olive oil
09 -
3 cloves garlic, minced
10 -
1 large shallot, minced
11 -
1 tsp Italian seasoning
12 -
1/4 tsp red pepper flakes (optional)
13 -
Salt and freshly ground black pepper, to taste
→ Fresh Finish
14 -
1/4 cup fresh parsley, chopped, for garnish
# Instructions:
01 -
Bring a large pot of salted water to a rolling boil. Add 12 oz penne pasta and cook according to package directions. During the last 3 minutes of cooking, add 4 cups broccoli florets to the pot. Drain well, reserving 1/2 cup pasta water for the Creamy Rotisserie Chicken & Broccoli Pasta (35 Min) sauce if needed.
02 -
While pasta cooks, heat 1 tbsp olive oil in a large skillet or Dutch oven over medium heat. Add 1 large shallot, minced, and cook for 2-3 minutes until softened. Stir in 3 cloves garlic, minced, and cook for another minute until fragrant, being careful not to burn.
03 -
Reduce heat to low. Add 4 oz cream cheese, softened, 1 cup heavy cream, 1/2 cup chicken broth, 1 tsp Italian seasoning, and 1/4 tsp red pepper flakes (optional) to the skillet. Whisk continuously until the cream cheese is fully melted and the sauce is smooth and well combined.
04 -
Increase heat to medium-low. Stir in 2 cups shredded rotisserie chicken and 1/2 cup grated Parmesan cheese until well combined and heated through. Season generously with salt and freshly ground black pepper, to taste. This forms the savory heart of your Creamy Rotisserie Chicken & Broccoli Pasta (35 Min).
05 -
Add the drained penne pasta and broccoli florets directly to the creamy sauce in the skillet. Toss gently but thoroughly to coat everything evenly. If the sauce seems too thick, add a splash of the reserved pasta water, a tablespoon at a time, until desired consistency is reached.
06 -
Divide the Creamy Rotisserie Chicken & Broccoli Pasta (35 Min) among four plates. Garnish each serving with 1/4 cup fresh parsley, chopped, and additional grated Parmesan cheese, if desired. Serve immediately and savor this comforting and quick meal!
# Notes:
01 -
No penne? Rotini, farfalle, or even rigatoni work beautifully in this dish. For a vegetarian option, omit the chicken and add sautéed mushrooms or chickpeas.
02 -
A squeeze of fresh lemon juice at the end can brighten the entire dish, cutting through the richness of the cream sauce. A pinch of nutmeg also enhances creamy sauces.
03 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or broth to loosen the sauce.
04 -
Shred your rotisserie chicken and chop your broccoli and aromatics ahead of time to make this a true 25-minute cook time meal.
# Tools You'll Need:
01 -
Large pot
02 -
Large skillet
03 -
Cutting board
04 -
Chef's knife
05 -
Measuring cups
06 -
Measuring spoons
# Nutrition Facts (Per Serving):
Calories: 895 kcal
Total Fat: 48 g
Total Carbohydrate: 73 g
Protein: 41 g