INTRODUCTION
Creamy Rotisserie Chicken Broccoli Pasta is a quick, homey meal you can make any night. This dish uses rotisserie chicken to save time and adds broccoli for color and nutrition. The sauce is rich, smooth, and full of cheese. You can serve it for family dinners or bring it to a potluck. For a warm, satisfying dinner in under an hour, try this recipe and enjoy the easy prep and deep flavor. If you like baked pasta dishes, you might also enjoy a classic chicken pot pie pasta which uses similar comforting ingredients.
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe because it is fast and filling. The rotisserie chicken makes the meal easy and adds roasted flavor without extra work. Broccoli gives a bright crunch and a fresh color that balances the creamy sauce. The sauce is rich but simple, made with heavy cream, butter, and Parmesan. This recipe is flexible — you can change the cheese or add spices. It is perfect for busy weeknights, and it reheats well. For another fast, creamy chicken pasta idea, see this slow cooker creamy Cajun chicken pasta that gives a different spice profile.
HOW TO MAKE Creamy Rotisserie Chicken Broccoli Pasta
This section walks you through the whole process in plain steps. The method is simple and uses common kitchen tools. Work in order: cook the pasta and broccoli, make the sauce, then toss everything together with shredded rotisserie chicken. For a lighter touch, use part-skim mozzarella or less heavy cream. If you want a garlic-forward taste, add extra minced garlic when you cook the onion. For another garlic and cheese pasta idea, check this garlic Parmesan chicken pasta that shares a similar flavor base.
EQUIPMENT NEEDED
- Large pot for boiling pasta and broccoli
- Measuring cups and spoons
- Large skillet (the biggest you have)
- Wooden spoon or spatula
- Tongs for tossing pasta
- Grater for fresh Parmesan (recommended)
- Cutting board and knife
- Measuring cup to hold reserved pasta water
Ingredients You’ll Need :
- 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)
STEP-BY-STEP INSTRUCTIONS :
Bring a large pot of salted water to boil and cook penne pasta 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 olive oil and butter in your largest skillet over medium-low heat. Cook diced onion for 4-5 minutes until softened, then add minced garlic for 30 seconds until fragrant.
Pour in heavy cream and chicken broth, bringing mixture to a gentle simmer for 2-3 minutes. Look for small bubbles around the edges, not a rolling boil.
Remove skillet from heat completely before adding cheese to prevent graininess. Whisk in Parmesan and mozzarella until completely smooth, then season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes.
Add drained pasta and broccoli to the creamy sauce, tossing gently with tongs to coat everything evenly. Fold in shredded rotisserie chicken last.
Add reserved pasta water 2 tablespoons at a time until you reach a creamy, glossy consistency. Stir in a cold knob of butter just before serving for restaurant-quality finish.
HOW TO SERVE Creamy Rotisserie Chicken Broccoli Pasta
Serve this pasta hot and fresh from the pan. Plate a generous scoop and top with extra grated Parmesan and a light sprinkle of black pepper or red pepper flakes. A small drizzle of good olive oil adds shine. Offer lemon wedges at the table for guests who like a bright lift. A side of crusty bread or simple garlic bread soaks up any leftover sauce nicely. For family meals, serve this with a green salad to add crunch and a fresh contrast.
STORAGE & FREEZING : Creamy Rotisserie Chicken Broccoli Pasta
To store, cool the pasta to room temperature, then place it in an airtight container. Keep in the fridge for up to 3 days. When you reheat, add a splash of chicken broth or milk and warm gently on the stove to return the sauce to a silky texture. Avoid high heat to keep the cream from breaking. You can freeze this pasta, but cream-based sauces change texture after freezing. Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge, then reheat slowly on the stove with a little broth to help the sauce come back together.
SERVING SUGGESTIONS
- Toss in a handful of fresh spinach at the end for extra greens.
- Top with toasted breadcrumbs for crunch.
- Add a sprinkle of lemon zest to brighten the dish.
- Pair with a simple Caesar salad or mixed greens.
- Offer a light white wine, like Pinot Grigio, for adults.
VARIATIONS
- Use any short pasta you have: rigatoni, fusilli, or farfalle work well.
- Swap broccoli for asparagus tips, peas, or roasted cauliflower.
- Make it lighter by replacing half the heavy cream with whole milk and thickening with a tablespoon of flour cooked with the butter.
- For a cheesy bake, place the mixed pasta into a casserole dish, top with extra mozzarella, and bake at 375°F until bubbly and golden. If you like casserole versions, you might enjoy this creamy baked chicken pasta which offers a baked twist.
- Add sun-dried tomatoes or roasted red peppers for a sweet tang.
- Spice it up with a spoonful of red pepper flakes or a pinch of cayenne.
FAQs
Q: Can I use frozen broccoli?
A: Yes. Use frozen broccoli florets. Add them to the pasta water in the last 3 minutes, just like fresh. Drain and use as directed.
Q: Can I make this without heavy cream?
A: You can use whole milk with a tablespoon of flour or cornstarch to thicken. The sauce will be lighter but still tasty.
Q: How much chicken will I need if I cook chicken myself?
A: You need about 4 cups of shredded cooked chicken. A 3-4 pound cooked chicken usually gives that amount.
Q: Will the sauce separate when I reheat it?
A: If you reheat gently and add a splash of liquid (broth or milk), the sauce should come back together. Avoid very high heat.
Q: Can I use a different cheese?
A: Yes. Pecorino Romano or Asiago work too. Use cheeses that melt smoothly.
Q: Is this dish freezer-friendly?
A: Cream sauces can change texture after freezing. Freeze if needed, but expect a slightly different texture. Reheat slowly with extra liquid.
MAKE-AHEAD TIPS FOR Creamy Rotisserie Chicken Broccoli Pasta
- Shred the rotisserie chicken and store it in the fridge for up to 3 days.
- Chop the onion and mince the garlic ahead of time and keep them in a sealed container.
- Blanch the broccoli and cool it, then store in the fridge to cut cooking time on the day of serving.
- Cook the pasta slightly under al dente if you plan to finish cooking later; this helps it hold texture when reheated.
- Mix the sauce and pasta just before serving for the best texture. If you must mix early, reserve some sauce and reheat the pasta in the sauce on the stove to refresh the texture.
Conclusion
This Creamy Rotisserie Chicken Broccoli Pasta is a simple weeknight winner that feels special. It uses easy ingredients, cooks fast, and gives rich flavor with little fuss. For another take on using leftover rotisserie chicken in a creamy pasta, try a similar idea at Berry&Maple’s creamy leftover rotisserie chicken pasta. If you like a baked version with a crispy top, see the family-friendly bake at Little Broken’s Family Night Broccoli Chicken Pasta Bake. These links show small changes that help you adapt this dish for any night.
Creamy Rotisserie Chicken Broccoli Pasta
Ingredients
Method
- Bring a large pot of salted water to a boil and cook penne pasta 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 olive oil and butter in your largest skillet over medium-low heat.
- Cook diced onion for 4-5 minutes until softened, then add minced garlic for 30 seconds until fragrant.
- Pour in heavy cream and chicken broth, bringing mixture to a gentle simmer for 2-3 minutes, avoiding a rolling boil.
- Remove skillet from heat completely before adding cheese to prevent graininess.
- Whisk in Parmesan and mozzarella until completely smooth, then season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes.
- Add drained pasta and broccoli to the creamy sauce, tossing gently with tongs to coat everything evenly.
- Fold in shredded rotisserie chicken last.
- Add reserved pasta water 2 tablespoons at a time until you reach a creamy, glossy consistency.
- Stir in a cold knob of butter just before serving for a restaurant-quality finish.
- Serve hot, topped with extra grated Parmesan and a light sprinkle of black pepper or red pepper flakes.