Description
This high protein rotisserie chicken broccoli pasta features tender pasta, fresh broccoli, and juicy shredded chicken in a rich, creamy cheese sauce. It’s quick, comforting, and packed with flavor—perfect for weeknight dinners or meal prep.
Ingredients
- 1 lb penne pasta
- 4 cups fresh broccoli florets
- 1 whole rotisserie chicken (3–4 lbs), shredded (about 4 cups meat)
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup low-sodium chicken broth
- 1 cup Parmesan cheese, freshly grated
- 1/2 cup whole milk mozzarella cheese, shredded
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes (optional)
- Salt, to taste
- Black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Cook penne according to package instructions. In the last 3 minutes, add broccoli florets. Drain together, reserving 1 cup of pasta water.
- In a large skillet over medium-low heat, heat olive oil and butter. Add diced onion and cook 4–5 minutes until soft. Add garlic and cook 30 seconds until fragrant.
- Pour in heavy cream and chicken broth. Stir and bring to a gentle simmer for 2–3 minutes.
- Remove skillet from heat. Add Parmesan and mozzarella, whisking until smooth. Season with Italian seasoning, garlic powder, salt, black pepper, and red pepper flakes if using.
- Add pasta and broccoli to the sauce and toss to coat. Fold in shredded rotisserie chicken. Add pasta water as needed to reach desired sauce consistency.
- Taste and adjust seasoning. Serve warm with extra Parmesan if desired.
Notes
- Swap penne with rotini or fusilli if preferred.
- Add mushrooms or spinach with onions for extra veggies.
- Replace half the cream with milk for a lighter sauce.
- Freshly grated cheese melts best for a smooth sauce.
- Reheat with a splash of milk or cream to maintain texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/6 recipe
- Calories: 520
- Sugar: 3g
- Sodium: 430mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 110mg
