introduction
This creamy rotisserie chicken broccoli pasta is an easy, weeknight-friendly dish that transforms store-bought rotisserie chicken into a comforting, restaurant-quality meal. Tender penne and bright broccoli are coated in a luscious, cheesy cream sauce—ready in about 30 minutes and perfect for busy households or casual dinner guests.
why make this recipe
- Speed: Uses a pre-cooked rotisserie chicken to cut hands-on time drastically.
- Comfort: Rich, cheesy sauce with familiar pantry flavors makes it universally appealing.
- Flexible: Works with fresh or frozen broccoli and tolerates ingredient swaps.
- Make-ahead friendly: Reheats well for lunches or quick dinners later in the week.
how to make Creamy Rotisserie Chicken Broccoli Pasta
Follow a few simple steps: cook pasta with broccoli, build a silky cream sauce with aromatics and cheeses, then toss everything together with shredded rotisserie chicken and a touch of reserved pasta water for a glossy finish.
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 :
- 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.
how to serve Creamy Rotisserie Chicken Broccoli Pasta
Serve hot, straight from the pan. Garnish with extra grated Parmesan, a drizzle of olive oil, and a sprinkle of chopped parsley or cracked black pepper. Pair with a simple green salad and crusty bread to round out the meal.
how to store Creamy Rotisserie Chicken Broccoli Pasta
Cool to room temperature, then transfer to an airtight container. Refrigerate for up to 3–4 days. Reheat gently in a skillet over low heat, adding a splash of milk or reserved pasta water to restore creaminess. This dish can also be frozen for up to 2 months—thaw in the fridge overnight and reheat slowly.
tips to make Creamy Rotisserie Chicken Broccoli Pasta
- Use freshly grated Parmesan for the best texture and flavor—pre-grated varieties can be grainy.
- Reserve pasta water: the starchy water helps the sauce cling to the pasta and smooths out the texture.
- Don’t boil the cream: keep the sauce at a gentle simmer and remove from heat before adding cheese to avoid separation.
- If using frozen broccoli, add it directly to the boiling pasta water from frozen—no need to thaw.
- Taste and adjust salt and pepper at the end; rotisserie chicken and Parmesan can be salty, so start light.
variation (if any)
- Lemon & herb: add 1–2 tsp lemon zest and fresh chopped basil or parsley for brightness.
- Lighter version: swap half-and-half or whole milk for the heavy cream and add a tablespoon of flour to the onion step to thicken.
- Veg-forward: stir in peas, roasted red peppers, or spinach for extra vegetables.
- Spicy: increase red pepper flakes or add a dash of hot sauce to the cream for heat.
FAQ
Q: Can I use a different pasta shape?
A: Yes. Farfalle, rigatoni, or fusilli all work well—the key is to cook to al dente so the pasta holds up in the sauce.
Q: How do I prevent the cheese from clumping in the sauce?
A: Remove the pan from heat before adding the cheese and whisk it in slowly. Using freshly grated cheese helps it melt evenly.
Q: Can I make this vegetarian?
A: Omit the chicken and add more vegetables or cooked chickpeas for protein. Use vegetable broth instead of chicken broth.
Q: Is there a dairy-free version?
A: Use a dairy-free cream alternative and a plant-based shredded cheese, though texture and flavor will differ from the original.
Conclusion
If you enjoy quick, comforting meals that come together with minimal effort, this recipe is a winner—it’s a close relative to other creamy rotisserie chicken pastas you might like; see a similar take at Berry & Maple’s creamy leftover rotisserie chicken pasta for another inspiration.
Creamy Rotisserie Chicken Broccoli Pasta
Ingredients
Method
- Bring a large pot of salted water to a 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.
- 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 a restaurant-quality finish.
