Rotisserie Chicken Broccoli Pasta

I never thought rotisserie chicken broccoli pasta could solve my weeknight dinner crisis until that chaotic Tuesday when everyone ran late, I had hangry teenagers, and exactly 35 minutes before “I’m hungry!” meltdowns began. Picture this: 6 PM, everyone’s starving, and I’m staring at that golden grocery store rotisserie chicken, wondering how to turn it into something that doesn’t taste like “mom gave up.” What came together was pure comfort food magic – creamy, satisfying pasta with that had my kids fighting over seconds. The whole thing comes together in one pot using ingredients you probably already have, and it tastes like I spent hours in the kitchen when I definitely didn’t. This rotisserie chicken broccoli pasta has become our super busy night tradition, and honestly, it beats any restaurant version I’ve tried.

Ingredients
1 lb. penne pasta, or similar short pasta good for holding sauce
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
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

Instructions:
Bring a large pot of salted water to boil and cook penne pasta according to package directions until al dente. During the last 3 minutes of cooking time, add broccoli florets directly to the pasta water. Before draining, reserve 1 cup of starchy pasta water in a measuring cup. Drain pasta and broccoli together and set aside. Heat olive oil and butter in your largest skillet over medium-low heat. Cook diced onion for 4-5 minutes until softened, then add minced garlic for 30 seconds until fragrant. Pour in heavy cream and chicken broth, bringing mixture to a gentle simmer for 2-3 minutes. Look for small bubbles around the edges, not a rolling boil. Remove skillet from heat completely before adding cheese to prevent graininess. Whisk in Parmesan and mozzarella until completely smooth, then season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes. Add drained pasta and broccoli to the creamy sauce, tossing gently with tongs to coat everything evenly. Fold in shredded rotisserie chicken last. Add reserved pasta water 2 tablespoons at a time until you reach a creamy, glossy consistency. Stir in a cold knob of butter just before serving for restaurant-quality finish.

Notes:
– Remove sauce from heat when adding cheese to prevent graininess.
– Use both white and dark meat from rotisserie chicken for best flavor.
– Add pasta water gradually to achieve perfect sauce consistency.

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