Creamy Rotisserie Chicken Broccoli Pasta Recipe

Introduction

This creamy rotisserie chicken broccoli pasta is a delicious and comforting weeknight meal that comes together quickly using store-bought rotisserie chicken. The rich, cheesy sauce combined with tender broccoli and perfectly cooked penne makes it a family favorite that feels indulgent yet easy to prepare.

Ingredients

• 1 lb penne pasta
• 1 whole rotisserie chicken, shredded (3-4 lbs, about 4 cups meat)
• 4 cups fresh broccoli florets (frozen works in a pinch)
• 2 tbsp olive oil
• 3 cloves garlic, minced fine
• 1 medium yellow onion, diced small
• 2 tbsp butter
• 1 cup heavy cream
• ½ cup low-sodium chicken broth
• 1 cup freshly grated Parmesan cheese
• ½ cup whole milk mozzarella, shredded
• 1 tsp Italian seasoning
• ½ tsp garlic powder
• Salt and black pepper to taste
• ¼ 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. Add the broccoli florets to the pasta water during the last 3 minutes of cooking to achieve a tender-crisp texture.
2. Step 2: Before draining, reserve 1 cup of the starchy pasta water. Drain pasta and broccoli together and set aside.
3. Step 3: Heat olive oil and butter in your largest skillet over medium-low heat. Cook the diced onion for 4-5 minutes until softened and translucent. Add minced garlic and cook for 30 seconds until fragrant, taking care not to brown the garlic.
4. Step 4: Pour in the heavy cream and chicken broth, bringing the mixture to a gentle simmer over 2-3 minutes. Avoid boiling to prevent the cream from breaking.
5. Step 5: Remove the skillet from heat completely. Whisk in the Parmesan and mozzarella cheeses until smooth, then season with Italian seasoning, garlic powder, salt, black pepper, and red pepper flakes if using.
6. Step 6: Add the drained pasta and broccoli to the sauce, tossing gently to coat. Fold in the shredded rotisserie chicken last to keep it tender. Add reserved pasta water 2 tablespoons at a time until the sauce reaches a creamy, glossy consistency.
7. Step 7: Stir in a cold knob of butter just before serving to create a silky, restaurant-quality finish.

Tips & Variations

• Always remove the sauce from heat before adding cheese to avoid graininess.
• Use both white and dark meat from the rotisserie chicken for the best flavor and texture.
• Add pasta water gradually to fine-tune the sauce consistency.
• For extra warmth, include the optional red pepper flakes or serve with a dash of crushed red pepper at the table.
• Substitute penne with other sturdy pasta like rigatoni or rotini if desired.
• Frozen broccoli can be used if fresh is unavailable; just thaw and drain well before adding.

Storage

Store leftovers in airtight containers in the refrigerator for up to 4 days. The flavors will deepen overnight, making the dish even better the next day. To reheat, warm gently on the stovetop over low heat with a splash of cream or milk, stirring frequently to maintain the silky sauce. Microwave reheating is possible but may cause the sauce to become grainy. This pasta also makes a great casserole—transfer to a baking dish, top with extra mozzarella, and bake at 375°F for 20-25 minutes until bubbly.

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 in a pinch. Just thaw and drain it before adding to avoid excess moisture in the dish.

What if I don’t have rotisserie chicken?

You can substitute cooked, shredded chicken breast or thighs. Season it well to add flavor similar to the herb-seasoned rotisserie chicken.

Creamy Rotisserie Chicken Broccoli Pasta Recipe

---

★★★★★

4.5 from 50 reviews

• Author: Andria
• Total Time: 35 minutes
• Yield: 6 servings 1x

Pin Recipe

Print Recipe

Description

This comforting Rotisserie Chicken Broccoli Pasta combines tender shredded rotisserie chicken with al dente penne pasta and crisp broccoli florets in a rich, creamy sauce made from heavy cream, Parmesan, and mozzarella cheeses. Ready in just 35 minutes, it’s a perfect weeknight dinner that feels indulgent yet uses convenient store-bought ingredients. The sauce is flawlessly smooth and lightly seasoned with Italian herbs, garlic, and a hint of red pepper flakes for warmth. A knob of butter at the end gives it a silky, restaurant-quality finish that will have your family asking for seconds.

---

Ingredients

Scale 1x2x3x

Protein and Produce

• 1 whole rotisserie chicken (3–4 lbs), shredded (about 4 cups meat)
• 4 cups fresh broccoli florets (frozen can be used in a pinch)
• 3 cloves garlic, minced fine
• 1 medium yellow onion, diced small

Pasta

• 1 lb penne pasta (Barilla recommended for sauce hold)

Fats and Oils

• 2 tbsp olive oil
• 2 tbsp butter

Liquids

• 1 cup heavy cream
• ½ cup low-sodium chicken broth

Cheeses

• 1 cup freshly grated Parmesan cheese
• ½ cup whole milk mozzarella cheese, shredded

Seasonings

• 1 tsp Italian seasoning
• ½ tsp garlic powder
• Salt and black pepper to taste
• ¼ tsp red pepper flakes (optional)

---

Instructions

1. Cook Pasta and Broccoli: Bring a large pot of salted water to a boil. Cook penne pasta according to package directions until al dente. Add broccoli florets to the pasta water during the last 3 minutes of cooking to achieve a tender-crisp texture.
2. Reserve Pasta Water and Drain: Before draining, reserve 1 cup of the starchy pasta water to help adjust the sauce later. Drain pasta and broccoli together and set aside.
3. Sauté Onion and Garlic: In your largest skillet, heat olive oil and butter over medium-low heat. Cook the diced onion for 4-5 minutes until softened and translucent. Add minced garlic and cook for 30 seconds until fragrant. Avoid browning the garlic to prevent bitterness.
4. Simmer Cream and Broth: Pour in heavy cream and chicken broth. Bring the mixture to a gentle simmer over low heat for 2-3 minutes, with small bubbles forming around the edges but not boiling.
5. Add Cheese Off Heat: Remove the skillet from the heat completely before adding cheese to prevent graininess. Whisk in Parmesan and mozzarella cheese until the sauce is smooth. Season with Italian seasoning, garlic powder, salt, black pepper, and optional red pepper flakes.
6. Combine Pasta, Broccoli, and Chicken: Add the drained pasta and broccoli to the creamy sauce, tossing gently with tongs to coat everything evenly. Fold in shredded rotisserie chicken last to keep it tender.
7. Adjust Sauce Consistency: Slowly add reserved pasta water 2 tablespoons at a time, tossing until you reach a creamy, glossy sauce consistency.
8. Finish with Butter: Stir in a cold knob of butter right before serving to create a silky, restaurant-quality finish.

Notes

• Remove the sauce from heat before adding cheese to maintain a smooth texture and avoid graininess.
• Use both white and dark meat from the rotisserie chicken for the best flavor and texture.
• Add reserved pasta water gradually to control the thickness of the sauce and achieve a perfect creamy consistency.
• Store leftovers in airtight containers in the refrigerator for up to 4 days; flavors deepen overnight.
• Reheat gently on the stovetop with a splash of cream or milk to maintain sauce texture; microwave reheating may cause graininess.
• For a casserole version, transfer leftovers to a baking dish, top with extra mozzarella, and bake at 375°F for 20-25 minutes until bubbly.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American, Italian

Keywords: rotisserie chicken, broccoli pasta, creamy pasta, quick dinner, easy weeknight meal, penne pasta, chicken pasta, comfort food