Variation
Try simple swaps to change the dish. Use shredded rotisserie chicken or try other cooked chicken options like baked boneless chicken thighs for richer flavor. For a quick low-prep option, canned chicken works in a pinch and keeps the sauce smooth.
Creamy Rotisserie Chicken Broccoli Pasta
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A quick, cozy meal featuring penne pasta, rotisserie chicken, and broccoli in a rich creamy sauce.
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
- 1 medium yellow onion, diced
- 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, shredded
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes (optional)
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook penne 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. Drain pasta and broccoli together and set aside.
- Heat olive oil and butter in a large skillet over medium-low heat. Cook diced onion for 4–5 minutes until soft. Add minced garlic and cook for 30 seconds until fragrant.
- Pour in heavy cream and chicken broth. Bring to a gentle simmer for 2–3 minutes.
- Remove skillet from heat and whisk in Parmesan and mozzarella until smooth. Stir in Italian seasoning, garlic powder, salt, pepper, and red pepper flakes if using.
- Add drained pasta and broccoli to the sauce. Toss gently to coat. Fold in shredded rotisserie chicken last.
- Add reserved pasta water 2 tablespoons at a time until sauce is creamy. Stir in a cold knob of butter just before serving.
Notes
Use freshly grated Parmesan for the smoothest sauce. Reserve pasta water for binding the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 80mg
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, shredded (whole milk)
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes (optional)
- Salt and black pepper to taste
Creamy Rotisserie Chicken Broccoli Pasta is a quick, cozy meal that uses store-bought rotisserie chicken. The sauce is rich and smooth and the broccoli adds color and bite. It cooks fast and feeds a family with little work.
Air fryer chicken breast is another fast way to prep chicken if you do not have a rotisserie bird.
Why make this recipe
This recipe is great for busy weeknights and for feeding guests. It uses leftover or store-bought rotisserie chicken to save time. The dish freezes well and warms up without losing creaminess. It also works for potlucks and simple dinners when you want comfort food with veggies.
How to make Creamy Rotisserie Chicken Broccoli Pasta
- Bring a large pot of salted water to a boil. Cook penne 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 2 tbsp olive oil and 2 tbsp butter in your largest skillet over medium-low heat. Cook the diced onion 4–5 minutes until soft. Add minced garlic and cook 30 seconds until fragrant.
- Pour in 1 cup heavy cream and 1/2 cup chicken broth. Bring to a gentle simmer 2–3 minutes. Watch for small bubbles at the edges. Do not boil.
- Remove skillet from heat before adding cheese. Whisk in 1 cup grated Parmesan and 1/2 cup shredded mozzarella until smooth. Stir in 1 tsp Italian seasoning, 1/2 tsp garlic powder, salt, pepper, and 1/4 tsp red pepper flakes if using.
- Add drained pasta and broccoli to the sauce. Toss gently with tongs to coat everything. Fold in shredded rotisserie chicken last.
- Add reserved pasta water 2 tablespoons at a time until sauce is creamy and glossy. Stir in a cold knob of butter just before serving for a restaurant-quality finish.
If you are short on time, you can use canned chicken (drained) instead of shredded rotisserie meat. It changes texture slightly but saves time.
How to serve Creamy Rotisserie Chicken Broccoli Pasta
Serve hot in shallow bowls. Top with extra grated Parmesan and a grind of black pepper. Add a squeeze of lemon or a sprinkle of chopped parsley for brightness. Serve with crusty bread or a side salad for a full meal. Try pairing with simple sides like foil-baked vegetables for an easy tray meal idea from easy chicken foil packets.
Tips to make Creamy Rotisserie Chicken Broccoli Pasta
- Use freshly grated Parmesan for the smoothest sauce.
- Reserve pasta water—it helps bind the sauce and adds silkiness.
- Shred the chicken into bite-sized pieces for even distribution.
- If you want less cream, use half-and-half and reduce simmer time.
- For a hint of sweet-savory glaze, try a small drizzle inspired by recipes like honey chicken on a separate side for contrast.
- Do not boil the cream. Keep heat low to avoid grainy cheese.
How to store Creamy Rotisserie Chicken Broccoli Pasta
Cool the pasta quickly and place it in an airtight container. Refrigerate up to 3–4 days. Reheat gently on low heat with a splash of milk or reserved pasta water to loosen the sauce. You can freeze portions up to 2 months; thaw overnight in the fridge before reheating.
FAQs about Creamy Rotisserie Chicken Broccoli Pasta
Q: Can I use frozen broccoli for Creamy Rotisserie Chicken Broccoli Pasta?
A: Yes. Add frozen florets during the last 3–4 minutes of pasta cooking. Do not thaw first.
Q: How long does Creamy Rotisserie Chicken Broccoli Pasta keep in the fridge?
A: Store in an airtight container for 3–4 days. Reheat gently with a splash of water or milk.
Q: Can I make Creamy Rotisserie Chicken Broccoli Pasta ahead for a crowd?
A: Yes. Cook pasta and sauce separately. Combine and warm before serving. Add extra pasta water if needed.
Q: Is this Creamy Rotisserie Chicken Broccoli Pasta low carb?
A: The pasta makes it not low-carb. Use a low-carb pasta or extra chicken and broccoli to lower carbs.
Q: Can I use a different cheese in Creamy Rotisserie Chicken Broccoli Pasta?
A: You can swap mozzarella for fontina or provolone for a different melt and flavor. Keep Parmesan for salty depth.
