I absolutely love making this Creamy Rotisserie Chicken Broccoli Pasta Recipe whenever I want something comforting, quick, and totally satisfying. It combines tender shredded rotisserie chicken, bright broccoli florets, and a luscious, cheesy cream sauce that clings perfectly to every bite of penne pasta. What I adore most is how simple it is to throw together using store-bought rotisserie chicken and everyday pantry ingredients, yet it tastes like a meal you’d spend hours preparing. This dish has become one of my go-to weeknight dinners because it’s rich, flavorful, and family-friendly all at once.
Why You’ll Love This Creamy Rotisserie Chicken Broccoli Pasta Recipe
When I first tried this recipe, what really caught my attention was the amazing balance of flavors and textures. The tender rotisserie chicken brings a savory depth, while the broccoli adds freshness and a bit of crunch. The creamy sauce is silky and cheesy without being overly heavy, thanks to the perfect blend of heavy cream, Parmesan, and mozzarella. And the subtle Italian seasoning with a pinch of red pepper flakes gives just the right amount of warmth and flavor complexity to keep every bite interesting.
Another reason I’m so enthusiastic about this Creamy Rotisserie Chicken Broccoli Pasta Recipe is how effortlessly it comes together. It’s hard to beat having a delicious meal ready in just about 35 minutes, especially when most of the hard work is made easy with pre-cooked chicken. Whether I’m feeding a hungry family after a busy day or need a crowd-pleasing dish for casual gatherings, this recipe fits the bill perfectly. The straightforward steps and accessible ingredients make it one of those recipes I’m happy to share with friends and keep coming back to myself.
Ingredients You’ll Need
Everything you need for this dish is simple, yet each ingredient plays a crucial role in creating those comforting textures and rich flavors. From the tender broccoli for a pop of color and freshness to the creamy cheeses that make the sauce irresistibly smooth, I always make sure to have these essentials on hand.
- 1 lb penne pasta: I prefer penne because its tube shape holds the creamy sauce beautifully.
- 1 whole rotisserie chicken: Using pre-cooked chicken saves tons of time and adds excellent flavor from the roast.
- 4 cups broccoli florets: Fresh or frozen both work well, adding vibrant green crunch to the dish.
- 2 tbsp olive oil: Adds richness and helps soften the aromatics.
- 3 cloves garlic: Minced finely for that perfect fragrant hit without overpowering.
- 1 medium yellow onion: Diced small, it builds a slightly sweet foundation in the sauce.
- 2 tbsp butter: Used for sautéing and finishing the sauce for extra creaminess.
- 1 cup heavy cream: The star of the creamy sauce, making every bite luscious.
- 1/2 cup low-sodium chicken broth: Adds savory depth and thins the sauce just enough.
- 1 cup freshly grated Parmesan cheese: For sharp, nutty flavor that melts smoothly into the sauce.
- 1/2 cup shredded whole milk mozzarella: Adds stretch and gooey goodness to the creaminess.
- 1 tsp Italian seasoning: A fragrant blend that ties all the flavors together brilliantly.
- 1/2 tsp garlic powder: Reinforces the garlic flavor subtly without overpowering.
- 1/4 tsp red pepper flakes (optional): Just a little heat to brighten the dish if you like.
Directions
Step 1: Bring a large pot of salted water to a rolling boil. Cook the penne pasta according to the package instructions until al dente. About 3 minutes before the pasta is done, add the broccoli florets directly to the pasta water so they cook perfectly alongside.
Step 2: Before draining the pasta and broccoli, scoop out and reserve 1 cup of the starchy pasta water in a measuring cup. Then drain both together and set aside. This starchy water is key for adjusting the sauce consistency later.
Step 3: In your largest skillet, heat the olive oil and butter over medium-low heat. Add the diced onion and cook it gently for about 4 to 5 minutes until it looks translucent and soft. Then stir in the minced garlic, cooking for just 30 seconds until fragrant—you’ll know the aroma will fill your kitchen beautifully.
Step 4: Pour in the heavy cream and chicken broth, stirring to combine. Let the mixture come to a gentle simmer for 2 to 3 minutes—small bubbles should form around the edges, but never a full boil. This gentle heat helps meld the flavors without curdling the cream.
Step 5: Remove the skillet from the heat completely before adding the cheeses. This step is essential to avoid graininess. Whisk in the Parmesan and mozzarella until the sauce is perfectly smooth. Then season it with Italian seasoning, garlic powder, salt, pepper, and, if you like, just a pinch of red pepper flakes for a subtle kick.
Step 6: Add the drained pasta and broccoli directly into the creamy sauce. Using tongs or a large spoon, toss everything gently to make sure each noodle and broccoli floret gets luxuriously coated. Fold in the shredded rotisserie chicken last so it heats through without drying out.
Step 7: Slowly add the reserved pasta water two tablespoons at a time while stirring, until you achieve a creamy, glossy sauce that clings to the pasta without being too thick or too runny. Just before serving, stir in a cold knob of butter—this little secret step brings a restaurant-quality finish and sheen.
Servings and Timing
This Creamy Rotisserie Chicken Broccoli Pasta Recipe makes about 6 generous servings, perfect for family dinners or leftovers. You’ll spend roughly 15 minutes prepping the ingredients and 20 minutes cooking, so the total time from start to finish is around 35 minutes. There’s no resting time necessary, so you can serve it hot and fresh right away for the best texture and flavor.
How to Serve This Creamy Rotisserie Chicken Broccoli Pasta Recipe
I love serving this pasta hot and straight from the pan because the creamy sauce has just the right consistency at this temperature. For a simple yet complete meal, pair it with a crisp green salad dressed lightly with lemon vinaigrette or a side of garlic bread to mop up every last bit of sauce. The vibrant green broccoli against the golden cheesy sauce always makes for an inviting, colorful presentation on the plate.
For a little extra flair, I often sprinkle some additional freshly grated Parmesan on top along with a few fresh basil leaves or chopped parsley. This adds a fresh, herbal touch and lifts the look beautifully without overpowering the rich flavors. It’s a quick way to make this casual dish feel more special if you’re serving guests or celebrating a cozy occasion.
In terms of drinks, I find a chilled glass of crisp white wine such as Pinot Grigio or a light Chardonnay complements the creamy texture brilliantly. For non-alcoholic options, sparkling water with a squeeze of lemon or iced tea works perfectly to refresh the palate. This dish is a fantastic choice for weeknight dinners, weekend family meals, and casual get-togethers when you want cozy comfort food that feels a bit indulgent without the fuss.
Variations
I love experimenting with this Creamy Rotisserie Chicken Broccoli Pasta Recipe to keep it fresh and suit different dietary needs. For example, if you want a gluten-free version, I swap the penne for gluten-free pasta, and the dish still turns out deliciously creamy and satisfying. If you’re dairy-free, I recommend using coconut cream instead of heavy cream and vegan cheese alternatives—just keep in mind the flavor will shift but stay comforting.
For flavor twists, I sometimes add sautéed mushrooms or roasted red peppers to add earthiness and color. A handful of sun-dried tomatoes stirred in right before serving can also add a bright, tangy pop that contrasts beautifully with the rich sauce. I’ve even tried crisp pancetta or bacon bits on top for an extra savory crunch when I’m feeling indulgent.
Another way I switch it up is by using other greens instead of broccoli, like spinach or kale, which wilt beautifully into the sauce. And if I’m short on time, I’ve occasionally used pre-cut frozen veggies to keep prep even quicker without sacrificing texture. The beauty of this recipe is how versatile it is — you can customize it to match what you love or what you have on hand!
Storage and Reheating
Storing Leftovers
When I have leftovers, I transfer the pasta to an airtight container and store it in the refrigerator. Using glass containers with tight-fitting lids works best to keep the flavors fresh. This dish will stay good for about 3 to 4 days, making it super convenient for busy weeknights or quick lunches the next day. I make sure to cool it to room temperature before sealing the container to preserve the creamy texture.
Freezing
While you can freeze this pasta, I find the texture of the broccoli changes slightly after freezing and reheating. If you do decide to freeze it, portion it out into freezer-safe containers and freeze for up to 2 months. For best results, thaw overnight in the refrigerator before reheating gently. Freezing is a good option if you want to meal prep in advance, just be aware the broccoli might lose a bit of its firmness.
Reheating
To reheat, I recommend gently warming the pasta in a skillet over low heat rather than using a microwave, which can sometimes dry it out or make the sauce separate. Add a splash of milk or reserved pasta water when reheating to restore creaminess. Stir frequently and heat until warmed through. Avoid boiling the pasta again, as this can toughen the chicken and overcook the broccoli. Taking these small steps keeps the dish tasting like it just came off the stove.
FAQs
Can I use other types of pasta for this recipe?
Absolutely! While penne is great for holding the creamy sauce, you can use fusilli, rigatoni, farfalle, or even spaghetti if that’s what you have. Just adjust the cooking times according to the package to achieve that perfect al dente texture.
Is it necessary to reserve pasta water?
I highly recommend it! The starchy pasta water is magic when it comes to adjusting the sauce consistency. It helps the sauce cling to the pasta more beautifully and adds a silky texture without thinning it too much.
Can I make this recipe vegetarian?
Yes! To make it vegetarian, simply omit the rotisserie chicken and consider adding extra veggies like mushrooms, zucchini, or sun-dried tomatoes for additional flavor and heartiness. You might also increase the cheese slightly to keep it satisfying.
What if I don’t have rotisserie chicken?
You can cook your own chicken breasts or thighs ahead of time and shred them, or even use leftover cooked chicken. The key is having tender, shredded chicken to mix into the sauce. Rotisserie chicken just adds that convenient flavor boost and time-saver.
Can I prepare this dish ahead of time?
You can prep all ingredients in advance and keep them refrigerated separately. When ready, toss everything together and heat gently on the stove. I don’t recommend assembling too far ahead since the sauce and pasta are best fresh for optimal texture and flavor.
Conclusion
I’m so excited for you to try this Creamy Rotisserie Chicken Broccoli Pasta Recipe because it’s truly one of those dishes that feels like a warm hug on a plate. Quick, simple, and packed with comforting flavors, it has become a staple in my kitchen for good reason. Whether you’re feeding a family, entertaining friends, or just craving a delicious homemade meal, this pasta will not disappoint. Give it a try—you’ll love how effortlessly tasty and satisfying it is!
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Creamy Rotisserie Chicken Broccoli Pasta Recipe
- Total Time: 35 minutes
- Yield: 6 servings
Description
This creamy rotisserie chicken broccoli pasta is a quick and comforting dish perfect for weeknight dinners. Using store-bought rotisserie chicken, fresh or frozen broccoli, and a luscious Parmesan and mozzarella cream sauce, it comes together in just 35 minutes for a hearty, satisfying meal with Italian-American flavors.
Ingredients
Pasta & 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 & Seasonings
- 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 low-sodium chicken broth
- 1 cup freshly grated Parmesan cheese
- 1/2 cup shredded whole milk mozzarella cheese
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes (optional)
- Salt and black pepper to taste
Instructions
- Cook pasta and broccoli: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. During the last 3 minutes of cooking, add the broccoli florets directly to the boiling water with the pasta.
- Reserve pasta water and drain: Before draining, reserve 1 cup of the starchy pasta water. Then drain the pasta and broccoli together and set aside.
- Sauté aromatics: Heat olive oil and butter in a large skillet over medium-low heat. Add the diced onion and cook for 4-5 minutes until softened and translucent. Add the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
- Make the cream sauce: Pour in the heavy cream and chicken broth, stirring and bringing the mixture to a gentle simmer. Let it simmer for 2-3 minutes until small bubbles form around the edges (avoid boiling).
- Add cheeses and seasonings: Remove the skillet from the heat completely, then whisk in the Parmesan and mozzarella cheeses until smooth. Season with Italian seasoning, garlic powder, salt, black pepper, and optional red pepper flakes.
- Toss pasta and chicken: Add the drained pasta and broccoli to the creamy sauce, gently tossing with tongs to coat everything evenly. Fold in the shredded rotisserie chicken last.
- Adjust sauce consistency and finish: Gradually add the reserved pasta water 2 tablespoons at a time, stirring until the sauce reaches a creamy, glossy consistency. Stir in a cold knob of butter just before serving to enrich the sauce and give it a restaurant-quality finish.
Notes
- Remove sauce from heat before adding cheese to prevent graininess and ensure a smooth sauce.
- Use both white and dark meat from rotisserie chicken for best flavor and texture balance.
- Add reserved pasta water slowly to achieve the desired sauce consistency without making it too watery.
- Freshly grate the Parmesan cheese for optimal flavor and texture.
- This dish can be customized by adding crushed red pepper flakes for extra heat or swapping broccoli for other vegetables like spinach or peas.
