Creamy Rotisserie Chicken Broccoli Pasta

A weeknight winner that feels special without the fuss — creamy, cheesy pasta studded with tender rotisserie chicken and bright broccoli.

introduction

This Creamy Rotisserie Chicken Broccoli Pasta is comfort food made fast by using a store-bought rotisserie chicken and simple pantry ingredients. It’s rich from heavy cream and Parmesan, but brightened by broccoli and a touch of red pepper flakes. If you like quick pasta dinners with big flavor, you’ll appreciate how little hands-on time this takes and how easily it feeds a family. For another hearty pasta idea with a tangy twist, check this Chicken Bacon Ranch Pasta recipe for inspiration.

why make this recipe

• Fast and approachable: rotisserie chicken removes tedious shredding and long cooking times.
• Balanced: creamy sauce and cheese for indulgence; broccoli for nutrition and color.
• Flexible: easy to scale up for guests or tame down for leftovers.
• Minimal cleanup: one skillet sauce plus a pot for pasta.

how to make Creamy Rotisserie Chicken Broccoli Pasta

This recipe relies on timing: cook pasta and broccoli together so they finish at the same time, make a silky cream sauce in a large skillet, then fold everything together and finish with reserved pasta water to get a glossy, clingy sauce. Keep the heat low when adding cheese to avoid graininess, and stir in cold butter at the end for a restaurant-quality sheen.

Ingredients :

• 1 lb penne pasta
• 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 (low-sodium)
• 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)
• Salt and freshly ground black pepper, to taste

Directions :

1. Bring a large pot of generously salted water to a boil. Cook the penne according to package directions until al dente. During the last 3 minutes of the pasta’s cooking time, add the broccoli florets directly to the pasta water so they steam and cook through.
2. Before draining, reserve 1 cup of starchy pasta water in a measuring cup, then drain the pasta and broccoli together and set aside.
3. In your largest skillet, heat the olive oil and 2 tablespoons butter over medium-low heat. Add the diced onion and cook for 4–5 minutes until softened and translucent. Add the minced garlic and cook about 30 seconds more, until fragrant.
4. Pour in the heavy cream and chicken broth, and bring the mixture to a gentle simmer for 2–3 minutes. Look for small bubbles at the edges; do not let it reach a rolling boil.
5. Remove the skillet completely from the heat before adding the cheeses to prevent the sauce from becoming grainy. Whisk in the Parmesan and mozzarella until the sauce is completely smooth. Season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes if using.
6. Add the drained pasta and broccoli to the creamy sauce and toss gently with tongs to coat everything evenly. Fold in the shredded rotisserie chicken last so the pieces stay tender.
7. Add the reserved pasta water 2 tablespoons at a time until you reach a creamy, glossy consistency that clings to the pasta. Stir in a cold knob of butter just before serving for a silky finish.

how to serve Creamy Rotisserie Chicken Broccoli Pasta

Serve hot with an extra sprinkle of freshly grated Parmesan and a crack of black pepper. A squeeze of lemon over individual portions brightens the richness. Pair with a crisp green salad or crusty bread to mop up any remaining sauce.

how to store Creamy Rotisserie Chicken Broccoli Pasta

Cool to room temperature within two hours, then transfer to an airtight container. Refrigerate for up to 3–4 days. Reheat gently on the stovetop over low heat with a splash of chicken broth or cream to revive the sauce, or microwave in short bursts, stirring between intervals.

tips to make Creamy Rotisserie Chicken Broccoli Pasta

• Shred warm rotisserie chicken for the juiciest texture; remove skin if you prefer less fat.
• Use freshly grated Parmesan for the best melting and flavor; pre-grated cheeses can be dusted with anti-caking agents that affect texture.
• Reserve pasta water — its starch is what marries sauce to pasta and gives a silky finish.
• If using frozen broccoli, toss it into the pasta water without thawing; trim into bite-sized pieces first.
• To reduce calories, swap half-and-half for heavy cream and finish with extra Parmesan for flavor.

variation (if any)

• Make it herb-forward: stir in fresh basil or parsley before serving.
• Add vegetables: sautéed mushrooms or sun-dried tomatoes add depth.
• Swap the pasta: use farfalle, rigatoni, or a gluten-free penne to suit dietary needs.
• Spice it up: increase red pepper flakes or add a drizzle of chili oil at the end.

Conclusion

If you want another similar take or extra tips for using leftover rotisserie chicken in a creamy pasta, check out this guide on Creamy leftover rotisserie chicken pasta – Berry&Maple.

Creamy Rotisserie Chicken Broccoli Pasta

A weeknight dinner that combines creamy pasta with tender rotisserie chicken and vibrant broccoli, making for a comforting and quick meal.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 550

Ingredients Method Notes

Ingredients

  

Pasta and Vegetables

• 1 lb penne pasta
• 4 cups broccoli florets (fresh or frozen)

Chicken and Sauce

• 1 whole rotisserie chicken (3–4 lbs, shredded — about 4 cups meat)
• 1 cup heavy cream
• 1/2 cup chicken broth (low-sodium)
• 1 cup Parmesan cheese (freshly grated)
• 1/2 cup mozzarella cheese (whole milk, shredded)

Aromatics and Seasoning

• 2 tbsp olive oil
• 3 cloves garlic (minced fine)
• 1 medium yellow onion (diced small)
• 2 tbsp butter
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• 1/4 tsp red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste

Method

 

Cooking Pasta and Broccoli

1. Bring a large pot of generously salted water to a boil.
2. Cook the penne according to package directions until al dente.
3. During the last 3 minutes of the pasta’s cooking time, add the broccoli florets directly to the pasta water.
4. Before draining, reserve 1 cup of starchy pasta water in a measuring cup, then drain the pasta and broccoli together and set aside.

Making the Sauce

1. In your largest skillet, heat the olive oil and 2 tablespoons butter over medium-low heat.
2. Add the diced onion and cook for 4–5 minutes until softened and translucent.
3. Add the minced garlic and cook about 30 seconds more, until fragrant.
4. Pour in the heavy cream and chicken broth, and bring the mixture to a gentle simmer for 2–3 minutes.
5. Remove the skillet completely from the heat before adding the cheeses to prevent the sauce from becoming grainy.
6. Whisk in the Parmesan and mozzarella until the sauce is completely smooth.
7. Season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes if using.

Combining Ingredients

1. Add the drained pasta and broccoli to the creamy sauce and toss gently with tongs to coat everything evenly.
2. Fold in the shredded rotisserie chicken last so the pieces stay tender.
3. Add the reserved pasta water 2 tablespoons at a time until you reach a creamy, glossy consistency that clings to the pasta.
4. Stir in a cold knob of butter just before serving for a silky finish.

Notes

Serve hot with an extra sprinkle of freshly grated Parmesan and a crack of black pepper. A squeeze of lemon over individual portions brightens the richness. Pair with a crisp green salad or crusty bread to mop up any remaining sauce. Cool to room temperature within two hours, then refrigerate for up to 3–4 days.