Creamy Rotisserie Chicken Broccoli Pasta Recipe

Introduction

This creamy rotisserie chicken broccoli pasta is a comforting, easy-to-make meal perfect for busy weeknights. Combining tender shredded chicken, fresh broccoli, and a rich cheese sauce, it comes together quickly with pantry staples and rotisserie chicken.

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)

Instructions

1. Step 1: Bring a large pot of salted water to a boil and cook the penne pasta according to package directions until al dente. During the last 3 minutes, add the broccoli florets directly to the pasta water.
2. Step 2: Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta and broccoli together and set aside.
3. Step 3: Heat the olive oil and butter in a large skillet over medium-low heat. Cook the diced onion for 4-5 minutes until softened, then add the minced garlic and cook for 30 seconds until fragrant.
4. Step 4: Pour in the heavy cream and chicken broth, bringing the mixture to a gentle simmer for 2-3 minutes. Look for small bubbles around the edges without boiling.
5. Step 5: Remove the skillet from heat completely before adding the cheeses to avoid graininess. Whisk in the Parmesan and mozzarella until smooth, then season with Italian seasoning, garlic powder, salt, pepper, and optional red pepper flakes.
6. Step 6: Add the drained pasta and broccoli to the creamy sauce, tossing gently to coat evenly. Fold in the shredded rotisserie chicken last.
7. Step 7: Add the reserved pasta water 2 tablespoons at a time until the sauce reaches a creamy, glossy consistency. Stir in a cold knob of butter just before serving for a restaurant-quality finish.

Tips & Variations

• Use freshly grated cheese for the best melting and flavor.
• For extra veggies, add sautéed mushrooms or bell peppers along with the onions.
• Swap penne for other pasta shapes like rigatoni or farfalle for variety.
• Omit the red pepper flakes if you prefer a milder dish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of chicken broth or water to loosen the sauce and keep it creamy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works well and can be added directly to the pasta water during cooking as directed.

What can I substitute if I don’t have heavy cream?

You can use half-and-half combined with a little butter, but the sauce will be less rich. For a lighter option, milk mixed with a tablespoon of flour can help thicken the sauce, though it won’t be as creamy.

Creamy Rotisserie Chicken Broccoli Pasta Recipe

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4.8 from 129 reviews

This Creamy Rotisserie Chicken Broccoli Pasta is a comforting, quick-to-make meal combining tender shredded rotisserie chicken, fresh broccoli, and penne pasta all coated in a rich, cheesy cream sauce. Perfect for a family dinner or meal prep, the dish balances hearty protein with vibrant vegetables for a satisfying and flavorful plate.

• Author: mia
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Pasta
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Pasta and Vegetables

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

Protein

• 1 whole rotisserie chicken (3–4 lbs), shredded (about 4 cups meat)

Sauce

• 2 tbsp olive oil
• 2 tbsp butter
• 3 cloves garlic, minced fine
• 1 medium yellow onion, diced small
• 1 cup heavy cream
• 1/2 cup low-sodium chicken broth
• 1 cup freshly grated Parmesan cheese
• 1/2 cup whole milk mozzarella cheese, shredded
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper, to taste

Instructions

1. Cook Pasta and Broccoli: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente. During the last 3 minutes of cooking, add the broccoli florets directly to the pasta water. Before draining, reserve 1 cup of the starchy pasta water. Drain pasta and broccoli together and set aside.
2. Sauté Aromatics: Heat olive oil and butter in a large skillet over medium-low heat. Add diced onion and cook for 4-5 minutes until softened. Add minced garlic and cook for an additional 30 seconds until fragrant.
3. Prepare the Cream Sauce: Pour in the heavy cream and chicken broth, bringing the mixture to a gentle simmer over the heat for 2-3 minutes, looking for small bubbles around the edges without boiling vigorously.
4. Add Cheeses and Seasonings: Remove the skillet from heat to prevent the cheese from becoming grainy. Whisk in the Parmesan and mozzarella cheese until the sauce is smooth. Season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes if using.
5. Combine Pasta and Chicken: Add the drained pasta and broccoli to the creamy sauce. Toss gently with tongs or a large spoon to coat evenly. Fold in the shredded rotisserie chicken last.
6. Adjust Sauce Consistency and Finish: Gradually add the reserved pasta water, 2 tablespoons at a time, stirring until the sauce reaches a creamy and glossy consistency. Stir in a cold knob of butter just before serving to add a silky finish and extra richness.

Notes

• Using rotisserie chicken saves time and adds a flavorful protein.
• Fresh or frozen broccoli works well; frozen is convenient and just as nutritious.
• Reserve pasta water to thin out the sauce naturally and help it cling to the pasta.
• Do not boil the cream sauce vigorously to avoid curdling.
• Adjust the amount of red pepper flakes to control the heat level or omit if you prefer no spice.
• For a lighter version, substitute half-and-half for heavy cream, but the sauce will be less rich.

Keywords: rotisserie chicken pasta, creamy chicken broccoli pasta, quick chicken pasta recipe, easy weeknight dinner, one-pan creamy pasta