Creamy Rotisserie Chicken Broccoli Pasta
So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. Enter the Creamy Rotisserie Chicken Broccoli Pasta. It’s like a warm hug on a plate, takes less time than your latest Netflix binge, and makes you look like a kitchen superstar without requiring a culinary degree. Let’s dive into why this recipe rocks and how you can whip it up without breaking a sweat.
Why This Recipe is Awesome
First off, it’s idiot-proof, even I didn’t mess it up. Seriously, if you can boil water and open a rotisserie chicken, you are 100 percent qualified to make this dish. The beauty of using a rotisserie chicken is that you’re cutting hours off your cooking time. Plus, who doesn’t love a dish that tastes so good, you’d want to high-five yourself? It’s creamy, cheesy, and packed with veggies, so you can tell yourself you’re being somewhat healthy while you devour it. Like a balanced diet of broccoli and cheese, right?
The only thing you might need to worry about is everyone else at the dinner table fighting over the last bite. But hey, that’s the price of culinary fame. Let’s get your apron on and jump into the good stuff.
Ingredients You’ll Need
- 1 lb penne pasta (or any pasta that feels right)
- 1 whole rotisserie chicken (3-4 lbs, shredded; about 4 cups meat, but who’s counting)
- 4 cups broccoli florets (fresh or frozen; no one’s judging)
- 2 tbsp olive oil (for that fancy touch)
- 3 cloves garlic (minced fine; just keep the vampire away)
- 1 medium yellow onion (diced small; crying optional)
- 2 tbsp butter (because butter makes everything better)
- 1 cup heavy cream (don’t skimp, live a little)
- 1/2 cup chicken broth (low-sodium for your health, or not)
- 1 cup Parmesan cheese (freshly grated; don’t get the powder)
- 1/2 cup mozzarella cheese (whole milk, shredded; because cheese is life)
- 1 tsp Italian seasoning (for that authentic vibe)
- 1/2 tsp garlic powder (just in case more garlic was needed)
- 1/4 tsp red pepper flakes (optional; adds a kick if you’re feeling spicy)
Got all that? Great! Now let’s turn your kitchen into a culinary wonderland.
Step-by-Step Instructions
Boil that Water: Bring a large pot of salted water to a rolling boil. Throw in your penne pasta and cook according to the package directions until al dente. Use your timer—no one likes mushy pasta.
Get Broccoli in the Mix: During the last 3 minutes of cooking time, just toss the broccoli florets directly into the pasta water. Yeah, you heard me right. Less cleanup and all that.
Drain Wisely: Before draining, reserve 1 cup of starchy pasta water in a measuring cup. This magical potion will help create your dreamy sauce later on. Drain the pasta and broccoli together and set aside. Try not to cry over spilled pasta water, okay?
Heat Things Up: In your largest skillet, heat the olive oil and butter over medium-low heat. Let the butter melt and then add your diced onion. Sauté for 4-5 minutes until softened. Now add the minced garlic and cook for about 30 seconds, until your kitchen smells like heaven.
Bring on the Creaminess: Pour in the heavy cream and chicken broth. Gently bring the mixture to a simmer for 2-3 minutes. You’re looking for small bubbles around the edges—not a rolling boil. No one wants sauce explosions.
Cheesy Goodness: Remove the skillet from heat completely. This step is crucial to avoid a grainy disaster. Whisk in the Parmesan and mozzarella until totally smooth. Feel free to take a moment to appreciate your cheesy masterpiece. Add Italian seasoning, garlic powder, salt, pepper, and red pepper flakes.
Toss it All Together: Gently add the drained pasta and broccoli into the creamy sauce, using tongs to coat everything evenly. Then fold in the shredded rotisserie chicken like you’re wrapping a baby burrito, making sure it’s well-mixed.
The Final Touch: Gradually add your reserved pasta water, 2 tablespoons at a time, until you achieve a creamy, glossy consistency. And for that restaurant-quality finish, stir in a cold knob of butter right before serving.
Now, step back and admire your creation. Feel free to shout “I did that!” and accept high fives from anyone nearby.
Common Mistakes to Avoid
Skipping the Reserve Water: Not saving that pasta water? Rookie mistake. It’s key for that creamy texture. Don’t let your future self down.
Burning the Garlic: Leave the garlic unattended for too long, and goodbye flavor. Less sizzle, more stir.
Not Mixing Well: If you don’t toss the pasta and chicken into the sauce enough, some bites will be all sauce, and others will be dry. What’s the point of that?
Using Pre-grated Cheese: If you think pre-grated cheese is an acceptable option, you might want to rethink life choices. Freshly grated cheese melts better and tastes way more fabulous.
Overcooking the Broccoli: Those pretty green trees should be vibrant and tender, not mushy. It’s a food crime.
Alternatives & Substitutions
Pasta: Feel free to swap penne for any pasta shape you’ve got lying around. Fusilli, rotini, or even spaghetti can work.
Chicken: Don’t have a rotisserie chicken? Cook some chicken breasts or thighs in a pinch. Just don’t forget to season them. Chicken without flavor is just sad.
Broccoli: Not a fan of broccoli? Try spinach, peas, or even zucchini. Go wild—it’s your dinner!
Cheese: If you’re not a fan of mozzarella, try gouda or provolone. Mix it up, make it yours.
Cream: Wanna lighten it up? Use half-and-half or a non-dairy alternative. Just know the creamier, the merrier.
FAQ (Frequently Asked Questions)
Can I use margarine instead of butter? Well, technically yes, but why hurt your soul like that? Butter is the flavor bomb we all need.
What if I don’t have heavy cream? You can sub with a combination of milk and a bit of flour to thicken, but don’t expect the same level of decadence.
Can I make this ahead of time? Absolutely, but be ready to microwave and maybe add a splash of milk to bring back that creaminess.
Is this recipe good for meal prep? You bet! Make a big batch, store it in portions, and you’ll be the envy of everyone at work. Caution: expect jealous glares.
What if I’m vegetarian? Ditch the chicken and load up on even more veggies. Maybe add some chickpeas for protein.
Can I freeze this? Sure can! Just know the texture might change a little, but who says you can’t make a casserole-style dish out of it later?
Why is my sauce grainy? Probably because you added cheese while the pot was still on direct heat. Always remove from heat before adding the cheese, unless you want a flavor tragedy.
Final Thoughts
There you have it! A dish that combines ease and excitement for your taste buds. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! Gather those compliments and maybe a few more high fives while you’re at it. Who knew being lazy could taste so good? Happy eating, my culinary friend!
Print
Creamy Rotisserie Chicken Broccoli Pasta
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Boiling and Sautéing
- Cuisine: American
- Diet: Poultry
Description
A quick and delicious creamy pasta dish featuring rotisserie chicken and broccoli, perfect for a cozy dinner without the hassle.
Ingredients
- 1 lb penne pasta
- 1 whole rotisserie chicken (shredded, about 4 cups)
- 4 cups broccoli florets
- 2 tbsp olive oil
- 3 cloves garlic (minced)
- 1 medium yellow onion (diced)
- 2 tbsp butter
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup Parmesan cheese (freshly grated)
- 1/2 cup mozzarella cheese (shredded)
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes (optional)
Instructions
- Bring a large pot of salted water to a rolling boil and cook the penne pasta according to package directions until al dente.
- Add the broccoli florets to the pasta water during the last 3 minutes of cooking.
- Reserve 1 cup of starchy pasta water, then drain the pasta and broccoli.
- In a large skillet, heat olive oil and butter over medium-low heat. Add the diced onion and sauté for 4-5 minutes until softened, then add minced garlic and cook for 30 seconds.
- Pour in heavy cream and chicken broth, and gently bring to a simmer for 2-3 minutes.
- Remove from heat and whisk in Parmesan and mozzarella until smooth. Add Italian seasoning, garlic powder, salt, pepper, and red pepper flakes.
- Gently toss the drained pasta and broccoli into the creamy sauce and fold in the shredded rotisserie chicken.
- Add reserved pasta water gradually until desired creamy consistency is reached. Stir in a cold knob of butter before serving.
Notes
Make sure to use freshly grated cheese for the best melting quality. You can substitute other veggies or cheeses as per your preference.