why make this recipe
This Creamy Rotisserie Chicken Broccoli Pasta is a weeknight hero: ready in about 30 minutes, uses a store-bought rotisserie chicken to save time, and turns simple pantry ingredients into a comforting, crowd-pleasing meal. It’s creamy without being heavy, packs protein and veggies, and scales easily for leftovers or dinner guests.
introduction
Bright broccoli, tender shredded rotisserie chicken, and a velvety Parmesan-mozzarella sauce coat penne pasta in this one-skillet style supper. The recipe leans on a little reserved pasta water and a finishing knob of cold butter to create a glossy, restaurant-quality sauce. It’s forgiving, flexible, and perfect for using up leftover chicken.
how to make Creamy Rotisserie Chicken Broccoli Pasta
Follow these straightforward steps to build a luscious, satisfying pasta dinner quickly: soften the aromatics, simmer the cream and broth, melt in cheese off the heat to keep the sauce silky, then fold in pasta, broccoli, and shredded chicken. Finish by loosening the sauce with reserved pasta water and a final pat of cold butter.
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)
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 skillet with an extra sprinkle of grated Parmesan, a grind of black pepper, and a few red pepper flakes for heat if you like. A squeeze of lemon at the table brightens the creaminess. Pair with a simple green salad and crusty bread or garlic toast.
how to store Creamy Rotisserie Chicken Broccoli Pasta
Cool completely, then transfer to an airtight container and refrigerate for up to 3–4 days. Reheat gently on the stove over low heat with a splash of milk or chicken broth to restore creaminess, stirring frequently. For longer storage, freeze in a well-sealed container for up to 2 months; thaw overnight in the fridge before reheating.
tips to make Creamy Rotisserie Chicken Broccoli Pasta
- Use freshly grated Parmesan for the best melting and flavor—pregrated can be grainy.
- Don’t boil the cream; gentle simmer only to avoid separation.
- Reserve pasta water—the starch is key to a silky, emulsified sauce.
- Add cheese off the heat to prevent the sauce from turning gritty.
- If using frozen broccoli, add it straight from frozen during the pasta’s last 3 minutes so it doesn’t overcook.
variation (if any)
- Swap penne for fusilli, rigatoni, or farfalle to change the bite.
- Add mushrooms or sun-dried tomatoes during the onion step for extra flavor.
- For a lighter version, use half-and-half instead of heavy cream and increase Parmesan slightly for body.
- Make it spicy by stirring in a spoonful of harissa or sriracha with the cream.
FAQ
Q: Can I make this on the stovetop ahead of time for a dinner party?
A: Yes—prepare through Step 6, cool, and refrigerate. Reheat with a splash of broth and finish with the reserved pasta water and butter before serving.
Q: Can I use rotisserie turkey instead of chicken?
A: Absolutely—shredded rotisserie turkey works the same and adds a slightly richer flavor.
Q: How do I keep the broccoli bright green and not mushy?
A: Add the broccoli only in the last 3 minutes of pasta cooking, then drain immediately. Shock in ice water for a cold-prep option, or toss directly into the sauce for immediate serving.
Conclusion
If you want another take on this comforting weeknight dish, check out this closely related recipe for inspiration: Creamy leftover rotisserie chicken pasta – Berry&Maple
Creamy Rotisserie Chicken Broccoli Pasta
Ingredients
Method
- 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.
- Remove skillet from heat completely before adding cheese to prevent graininess. Whisk in Parmesan and mozzarella until completely smooth.
- 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.
