Why Make This Recipe

Creamy Rotisserie Chicken Broccoli Pasta is a delightful dish that combines convenience, flavor, and nutrition. Using a rotisserie chicken cuts down on cooking time, making it perfect for busy weeknights. The creamy sauce blends beautifully with the pasta and tender broccoli, creating a comforting meal that’s sure to please everyone at the table. Plus, it’s a great way to sneak some veggies into your meal!

How to Make Creamy Rotisserie Chicken Broccoli Pasta

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)

Directions:

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 the mixture to a gentle simmer for 2-3 minutes. Look for small bubbles around the edges, not a rolling boil.
Remove the 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.

How to Serve Creamy Rotisserie Chicken Broccoli Pasta

Serve Creamy Rotisserie Chicken Broccoli Pasta hot, straight from the skillet. You can garnish it with extra Parmesan cheese or a sprinkle of fresh parsley if desired. This dish pairs well with a side salad or garlic bread to complete the meal.

How to Store Creamy Rotisserie Chicken Broccoli Pasta

To store any leftovers, place the pasta in an airtight container and refrigerate. It will keep well for 3-4 days. When you’re ready to reheat, warm it on the stove over low heat, adding a splash of chicken broth or water to bring back the creaminess.

Tips to Make Creamy Rotisserie Chicken Broccoli Pasta

Use a good quality rotisserie chicken for the best flavor.
Adjust the amount of garlic and red pepper flakes based on your preference for spice.
Feel free to add other vegetables like spinach or bell peppers for added color and nutrition.
For a lighter version, you can use half-and-half instead of heavy cream.

Variation

You can swap out penne pasta for any pasta shape you like, such as farfalle or fusilli. If you’re looking for a gluten-free option, use gluten-free pasta.

FAQs

Can I use leftover chicken instead of rotisserie chicken?
Yes, any leftover cooked chicken works perfectly in this recipe.
Can I freeze Creamy Rotisserie Chicken Broccoli Pasta?
It’s best to eat this dish fresh, but you can freeze leftovers. However, the creamy sauce may change texture when thawed.
What can I serve with this pasta?
Garlic bread or a simple green salad pairs well with this dish for a complete meal.

Creamy Rotisserie Chicken Broccoli Pasta

A delightful blend of pasta, rotisserie chicken, and broccoli in a creamy sauce, perfect for busy weeknights.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 600

Ingredients Method Notes

Ingredients

Pasta and Vegetables

1 lb penne pasta Use any pasta shape you like.
4 cups broccoli florets Fresh or frozen.

Chicken and Dairy

1 whole rotisserie chicken Should yield about 4 cups of shredded meat.
1 cup heavy cream For a lighter version, you can use half-and-half.
1/2 cup chicken broth Use low-sodium chicken broth.
1 cup Parmesan cheese Freshly grated.
1/2 cup mozzarella cheese Whole milk, shredded.

Vegetable and Seasoning

2 tbsp olive oil
2 tbsp butter
3 cloves garlic Minced fine.
1 medium yellow onion Diced small.
1 tsp Italian seasoning
1/2 tsp garlic powder
1/4 tsp red pepper flakes Optional.

Method

Cooking Pasta and Broccoli

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.

Making the Sauce

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 the mixture to a gentle simmer for 2-3 minutes.
Remove the skillet from heat completely before adding cheese to prevent graininess.
Whisk in Parmesan and mozzarella until completely smooth.
Season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes.

Combining Ingredients

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.