Creamy Rotisserie Chicken Broccoli Pasta

Creamy Rotisserie Chicken Broccoli Pasta is a weeknight lifesaver: rich, comforting, and ready in about 30 minutes when you use a store-bought rotisserie chicken. This dish brings together tender shredded chicken, bright broccoli florets, al dente penne, and a silky cheese cream sauce that clings to every bite. It’s easy enough for a busy evening, but satisfying enough to serve to guests.

why make this recipe

This recipe checks a lot of boxes. It’s fast — most of the heavy lifting is done while the pasta cooks. It’s frugal — rotisserie chicken stretches a long way and gives you excellent protein for the cost. It’s family-friendly — mild, cheesy, and easy for kids to enjoy. And it’s flexible — swap cheeses, add vegetables, or make it lighter with simple swaps.

If you need a dependable dinner that feels homemade without hours in the kitchen, this is a reliable go-to. It also reheats well, so leftovers make a great lunch or quick second-night dinner.

How to make Creamy Rotisserie Chicken Broccoli Pasta

Before you begin, gather your ingredients and have a large skillet or sauté pan on hand. The method is straightforward: cook the pasta and broccoli together, make a quick onion-garlic cream base, add cheese off the heat to keep it smooth, and toss everything with shredded chicken. Finish with reserved pasta water for a glossy, restaurant-style sauce.

This section gives a quick walkthrough so you understand the flow before you dive into the detailed Directions below. The real key moments are: adding broccoli to the last minutes of the pasta boil, removing the cream sauce from heat before whisking in the cheeses, and using reserved pasta water to loosen and bind the sauce.

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)
• Salt and black pepper to taste

Ingredient notes and substitutions:

• Rotisserie chicken: Using a store-bought rotisserie chicken speeds things up and adds great flavor. If you prefer, use leftover baked or poached chicken, or shredded cooked turkey for a slightly different flavor.
• Broccoli: Fresh or frozen both work. If using frozen, you can add it straight to the boiling pasta as directed; no need to thaw.
• Heavy cream: For a lighter version, use half-and-half plus 1 tablespoon of butter, or use full-fat milk thickened with 1 tablespoon of flour mixed into the pan (whisk to avoid lumps).
• Cheeses: Freshly grated Parmesan melts and flavors better than pre-grated. Swap mozzarella for fontina or provolone for a different melty profile.
• Chicken broth: Use low-sodium to control salt levels. If you have only regular broth, omit or reduce added salt and taste before seasoning.
• If you need this gluten-free, replace penne with a gluten-free pasta and adjust cooking time according to package directions.

Directions :

1. 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.
2. Before draining, reserve 1 cup of starchy pasta water in a measuring cup. Drain pasta and broccoli together and set aside.
3. 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.
4. 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.
5. 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.
6. Add drained pasta and broccoli to the creamy sauce, tossing gently with tongs to coat everything evenly. Fold in shredded rotisserie chicken last.
7. 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.

Pro Tips for Success Creamy Rotisserie Chicken Broccoli Pasta

• Reserve pasta water: That starchy water is the secret to a silky sauce that clings to pasta. Add it slowly — the sauce can thicken quickly.
• Add cheese off the heat: Bringing cheese into a hot pan can cause separation and grainy texture. Removing the pan from heat before whisking in the cheeses keeps the sauce smooth.
• Shred the chicken into bite-size pieces: If the chicken pieces are too big, the texture of the dish will be uneven. Shred or chop to match the size of pasta bites.
• Don’t overcook the broccoli: Adding it to the pasta for the last few minutes keeps it bright and slightly crisp, which provides a nice contrast to the creamy sauce.
• Keep a cold knob of butter ready: Swirling in a small piece of cold butter at the end adds shine and rounds the flavor.
• Taste and adjust: Rotisserie chickens vary in saltiness; start with less added salt and taste before seasoning more.

Flavor Variations Creamy Rotisserie Chicken Broccoli Pasta

• Lemon-Pepper Twist: Stir in 1 to 2 teaspoons of lemon zest and 1 tablespoon of fresh lemon juice at the end for a bright finish. Add extra black pepper for a lively edge.
• Sun-Dried Tomato and Basil: Fold in 1/3 cup chopped sun-dried tomatoes (in oil), a handful of chopped fresh basil, and swap half the mozzarella for fontina for a slightly tangy, herbaceous profile.
• Mushroom and Spinach Boost: Sauté 8 oz sliced cremini mushrooms in the pan before adding the onion. Stir in 2 cups fresh spinach with the chicken for more vegetable variety.
• Spicy Cajun: Sprinkle in 1–2 teaspoons Cajun seasoning with the Italian seasoning, and swap red pepper flakes for smoked paprika for warmth and depth.
• Lighter Version: Use half-and-half instead of heavy cream, omit the butter, and add extra steamed vegetables (zucchini, bell pepper) to bulk up the plate while reducing calories.

Serving Suggestions Creamy Rotisserie Chicken Broccoli Pasta

• Keep it simple: Serve with a crisp green salad dressed in a lemon vinaigrette to cut through the richness of the pasta.
• Bread pairing: A warm crusty baguette or garlic bread is classic. A drizzle of good olive oil and a sprinkle of flaky sea salt on toasted bread makes a quick side.
• Wine pairings: For adults, a medium-bodied Chardonnay or a light Pinot Noir complements the creamy, cheesy sauce and chicken. (If you avoid alcohol, no need to serve wine.)
• Add texture: Top with toasted breadcrumbs or chopped toasted walnuts for crunch. Freshly chopped parsley or chives adds color and a fresh finish.
• Family-style: Transfer the pasta to a large shallow bowl for a communal meal, letting everyone add extra Parmesan at the table.

Storage and Freezing Instructions Creamy Rotisserie Chicken Broccoli Pasta

• Refrigerating: Store cooled leftovers in an airtight container for up to 3–4 days. The sauce will thicken in the fridge; gently reheat with a splash of milk or chicken broth to loosen.
• Freezing: You can freeze this pasta, but cream-based sauces sometimes separate a bit after freezing. To freeze, cool completely and pack into shallow, airtight containers or heavy-duty freezer bags. Freeze for up to 2 months.
• Thawing and reheating: Thaw in the refrigerator overnight. Reheat on low in a skillet with 2–4 tablespoons of chicken broth or milk, stirring until hot and smooth. Finish with a little fresh butter or a tablespoon of cream to refresh the texture.
• Reheating tips: Avoid microwaving on high straight from frozen — it heats unevenly and can make the sauce grainy. Slow, gentle heat gives the best results.

Nutrition Facts (Per Serving)

Makes about 6 servings. These are approximate values per serving:

• Calories: 760 kcal
• Protein: 47 g
• Carbohydrates: 60 g
• Fat: 38 g
• Fiber: 3.5 g
• Sodium: 950 mg

Nutrition notes:

• These numbers are estimates based on typical ingredient values and a 6-serving yield. Actual values will vary with brands, the exact size of the rotisserie chicken, and whether you keep the skin.
• To lower calories and fat: reduce the heavy cream to 1/2 cup and replace the remainder with low-sodium chicken broth or use half-and-half. Using low-fat cheeses will also help, though texture and richness will change.
• To lower sodium: choose low-sodium chicken broth and rinse or remove skin from the rotisserie chicken, and taste before adding extra salt.

FAQ About Creamy Rotisserie Chicken Broccoli Pasta

How long will this pasta keep in the fridge?

Stored in an airtight container, this pasta will keep well for 3–4 days. Because it contains dairy and cooked chicken, use within that timeframe for safety and best quality. Reheat gently and discard if you notice any off smells or odd textures.

Can I make this ahead of time for a party?

Yes — you can prepare the components ahead. Cook the pasta and broccoli, shred the chicken, and make the cream sauce partially (stop before adding cheese). Cool everything, refrigerate separately, and on the event day reheat the sauce gently, stir in cheese off the heat, then toss with pasta, broccoli, and chicken with a splash of reserved pasta water to finish.

Is it okay to use frozen broccoli?

Absolutely. Add frozen broccoli straight to the boiling pasta for the last few minutes of cooking time as directed. Frozen broccoli softens more than fresh, so be mindful if you prefer it firmer. Drain and proceed with the recipe.

Can I make this vegetarian?

To make a vegetarian version, replace the rotisserie chicken with pan-seared tofu cubes, tempeh, or cooked lentils for protein. Use vegetable broth instead of chicken broth and consider adding extra mushrooms, roasted bell peppers, or artichoke hearts for additional flavor and texture.

My sauce split — how can I fix grainy or curdled sauce?

If your sauce splits, try whisking in a small splash of hot reserved pasta water or a teaspoon of cornstarch dissolved in cold water over low heat to bring it back together. Another trick is to remove the pan from heat and slowly whisk in a little more cream or butter bit by bit until it smooths. Prevent splitting by adding cheese off the heat and avoiding boiling once the dairy is in.

Can I use pre-shredded cheese?

You can, but freshly grated cheese melts more smoothly because pre-shredded cheese often contains anti-caking agents that can prevent a silky melt. If convenience matters, pre-shredded works — just heat gently and whisk off the heat to encourage smoothness.

How do I make this lower in calories without losing flavor?

Reduce heavy cream to 1/2 cup and use 1/2 cup low-sodium chicken broth, or substitute half-and-half. Increase the proportion of vegetables (zucchini, mushrooms, spinach) to bulk up the dish with fiber and nutrients. Use less butter and choose a flavorful Parmesan in a smaller quantity to maintain taste.

Can I reheat this in the microwave?

Yes, but do it gently. Place a serving in a microwavable bowl, cover loosely, heat in 30–45 second intervals stirring between each until warm. Add a splash of milk or broth if it seems dry, and finish with a small pat of butter for shine.

Final Thoughts

Creamy Rotisserie Chicken Broccoli Pasta is one of those recipes that reliably pleases a crowd and makes weeknight cooking feel special. It’s forgiving, adaptable, and showcases how a few smart shortcuts — like a rotisserie chicken and reserved pasta water — can elevate a simple meal. With a creamy sauce that clings to every penne and bright broccoli pieces for contrast, it’s comfort food that also checks the boxes for protein and veggies.

Whether you’re cooking for a family, planning meals for the week, or feeding a few guests, this recipe delivers on flavor and convenience. Experiment with the variations, keep the pro tips in mind, and don’t be afraid to make it your own.

Conclusion

If you enjoy this version and want to explore a similar recipe with a slightly different twist, check out Creamy leftover rotisserie chicken pasta – Berry&Maple for additional ideas and inspiration.

Print