Creamy Rotisserie Chicken Broccoli Pasta

Ever had a creamy pasta dish that felt like a warm hug?

You’re in for a treat with this Creamy Rotisserie Chicken Broccoli Pasta recipe! It’s quick to whip up, loaded with flavor, and you can make it all in one pan. Plus, it’s the kind of dish that transforms leftover rotisserie chicken into something spectacular. Your family will be asking for seconds, and you’ll savor every cheesy bite!

Why make this recipe

• Easy cleanup: With just one pot and one skillet, there’s minimal mess — yay for less time scrubbing dishes!
• Affordable: You’re using that trusty rotisserie chicken, which saves both time and cash. Who doesn’t love a budget-friendly meal that tastes gourmet?
• Family-friendly: Kids and adults alike will devour it. No fighting over dinner tonight!

Ingredients

You don’t need fancy stuff — just these basics!

• 1 lb penne pasta
• 1 whole rotisserie chicken (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)
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• 1/4 tsp red pepper flakes (optional)

Directions

Let’s get cooking! Follow these simple steps:

1. Bring a large pot of salted water to a boil. Cook penne pasta according to package directions until al dente. About 3 minutes before it’s done, toss in the broccoli florets.
2. Before draining, reserve 1 cup of starchy pasta water in a measuring cup. Drain the pasta and broccoli together and set aside.
3. In your largest skillet over medium-low heat, heat olive oil and butter. Cook diced onion for 4-5 minutes until softened, adding minced garlic for the last 30 seconds until fragrant.
4. Pour in heavy cream and chicken broth, bringing the mixture to a gentle simmer for 2-3 minutes.
5. Remove skillet from heat before adding cheese to avoid graininess. Whisk in Parmesan and mozzarella until completely smooth. Season with Italian seasoning, garlic powder, salt, pepper, and optional red pepper flakes.
6. Add the drained pasta and broccoli to the creamy sauce, tossing to coat everything evenly. Fold in shredded rotisserie chicken last.
7. Add reserved pasta water 2 tablespoons at a time until you achieve a creamy, glossy consistency.
8. For a restaurant-quality finish, stir in a cold knob of butter just before serving.

How to make Creamy Rotisserie Chicken Broccoli Pasta (Overview)

Making this dish is as simple as 1-2-3! Start by cooking your pasta and broccoli together. Then, sauté onion and garlic until fragrant (don’t skip this step — it’s like putting on your favorite perfume!). Add the cream and broth, stir in your cheeses, then toss in the pasta and chicken. A little pasta water helps get that creamy consistency, and boom — you’re ready to dig in!

How to serve Creamy Rotisserie Chicken Broccoli Pasta

Serve it up in a big bowl, and watch the colors pop! The blend of broccoli and creamy sauces is not only tasty but also vibrant. Finish with a sprinkle of more cheese or crushed red pepper for a little kick. The aroma? Out of this world! 🤤

How to store Creamy Rotisserie Chicken Broccoli Pasta

Got leftovers? They’ll keep in the fridge for up to 3 days or freeze for about a month. When you’re ready to enjoy again, just reheat it gently on the stove, adding a splash of milk or broth to bring back that creamy magic.

Tips to make Creamy Rotisserie Chicken Broccoli Pasta

• Timing is key: Don’t overcook the broccoli — you want it to still have a bit of crunch!
• Ingredient swaps: Use any pasta you have on hand, or experiment with different cheeses for a unique twist.
• For extra creaminess: Add a bit more cream or reserved pasta water while mixing.

Variation

Want to make it vegan? Swap out the chicken for chickpeas and replace the cream with coconut milk. Or, toss in some sautéed mushrooms for an earthy flavor twist!

FAQs

Can I use leftover chicken?
Absolutely! Any cooked chicken will work in this recipe.

How can I make this dish gluten-free?
Just switch out the pasta for a gluten-free alternative. Easy peasy!

Can I make it ahead of time?
Yes, you can prep the sauce and store it, then add pasta and chicken when you’re ready to eat for a quick weeknight dinner.

📌 Pin this recipe for your next cozy dinner night!

Creamy Rotisserie Chicken Broccoli Pasta

This creamy pasta dish combines rotisserie chicken and broccoli for a quick, flavorful meal that the whole family will love.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Course: Main Course, Pasta

Cuisine: American, Comfort Food

Calories: 600

Ingredients Method Notes

Ingredients

  

Pasta and Vegetables

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

Sauce Ingredients

• 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 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)

Protein

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

Method

 

Cooking Pasta and Broccoli

1. Bring a large pot of salted water to a boil. Cook penne pasta according to package directions until al dente. About 3 minutes before it’s done, toss in the broccoli florets.
2. Before draining, reserve 1 cup of starchy pasta water in a measuring cup. Drain the pasta and broccoli together and set aside.

Making the Sauce

1. In your largest skillet over medium-low heat, heat olive oil and butter.
2. Cook diced onion for 4-5 minutes until softened, adding minced garlic for the last 30 seconds until fragrant.
3. Pour in heavy cream and chicken broth, bringing the mixture to a gentle simmer for 2-3 minutes.
4. Remove skillet from heat before adding cheese to avoid graininess. Whisk in Parmesan and mozzarella until completely smooth.
5. Season with Italian seasoning, garlic powder, salt, pepper, and optional red pepper flakes.

Combining Everything

1. Add the drained pasta and broccoli to the creamy sauce, tossing to coat everything evenly.
2. Fold in shredded rotisserie chicken last.
3. Add reserved pasta water 2 tablespoons at a time until you achieve a creamy, glossy consistency.

Finishing Touch

1. For a restaurant-quality finish, stir in a cold knob of butter just before serving.

Notes

Got leftovers? They’ll keep in the fridge for up to 3 days or freeze for about a month. Reheat gently on the stove, adding a splash of milk or broth to bring back that creamy magic. Timing is key: Don’t overcook the broccoli — you want it to still have a bit of crunch!