Anastasia Rice January 8, 2026

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Creamy Rotisserie Chicken Broccoli Pasta

Name: Creamy Rotisserie Chicken Broccoli Pasta
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Cuisine: Italian
Ingredients: 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; 1 medium yellow onion, diced; 2 tbsp butter; 1 cup heavy cream; 1/2 cup low-sodium chicken broth; 1 cup freshly grated Parmesan cheese; 1/2 cup shredded whole milk mozzarella cheese; 1 tsp Italian seasoning; 1/2 tsp garlic powder; 1/4 tsp red pepper flakes (optional)

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Walking into a warm kitchen and smelling garlic, butter, and Parmesan folding together is one of those small comforts that feels like home. This creamy rotisserie chicken broccoli pasta sings of weeknight ease and weekend indulgence at the same time, a dish that is quick enough for a busy evening, yet comforting enough to serve friends. The shredded rotisserie chicken brings deep, roasted flavor without extra work, while the bright green broccoli and silky sauce make each forkful satisfying and familiar. If you like creamy chicken pastas, you may also enjoy a different take on cozy chicken and cheese, like this garlic butter chicken bites and creamy Parmesan pasta, which shares the same rich, comforting vibe.

Why This Creamy Rotisserie Chicken Broccoli Pasta Works

What makes this meal so appealing is the balance of textures and flavors, all achieved with pantry-friendly ingredients and minimal hands-on time. The rotisserie chicken lends a roasted, savory backbone, the broccoli gives a fresh pop of color and bite, and the cream and cheeses create a silky coating that clings to every penne tube. Together they form a complete, crowd-pleasing plate that feels special without fuss.

The dish also adapts well to different kitchens and tastes. It comes together quickly, scales easily for company, and invites small tweaks to suit what you have on hand. A few reasons to love this recipe
• Uses ready-cooked rotisserie chicken for speed, with the flavor of homemade roasted poultry
• Fresh or frozen broccoli cooks right with the pasta for one less pot to scrub
• The sauce is smooth and glossy because cheese is whisked in off the heat
• Easily doubled for guests, or portioned for smart leftovers

What You’ll Need

Before you start, note how each ingredient plays its role, and feel free to swap similar items. The cream and cheeses build the sauce structure, the chicken brings savory depth, and the starchy pasta water helps thin the sauce to a silky sheen.

1 lb penne pasta
1 whole rotisserie chicken, 3 to 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

Optional notes, use low-sodium broth if you plan to salt generously, and grate the Parmesan fresh for the best melting and flavor.

How to Cook Creamy Rotisserie Chicken Broccoli Pasta

Bring a large pot of salted water to a boil, then add the penne and cook according to package directions until al dente. During the last 3 minutes of cooking, add the broccoli florets directly to the pasta water so they steam and become tender crisp, bright green, and slightly sweet.
Before you drain, scoop out and reserve 1 cup of the starchy pasta water into a measuring cup, the water will help bind the sauce and give it a glossy finish. Drain the pasta and broccoli together, letting them steam briefly in the colander so they do not go mushy.
Warm a wide skillet over medium-low heat and add the olive oil and butter, when the butter melts and starts to foam you will smell the rich dairy aroma. Add the diced onion and cook for 4 to 5 minutes until translucent and soft, stirring occasionally so it sweats and sweetens.
Stir in the minced garlic and cook for 30 seconds until fragrant, the kitchen will fill with that warm garlic note but do not let it brown. If you smell a nutty toastiness, lower the heat to prevent bitter bits.
Pour in the heavy cream and the chicken broth, gently stirring to combine, bring the mixture to a gentle simmer for 2 to 3 minutes. Look for small bubbles around the edge and the cream to thicken slightly, avoid a rolling boil which can separate the dairy.
Remove the skillet completely from the heat before adding the cheeses, this prevents grainy curds and ensures a silky emulsion. Whisk in the Parmesan and mozzarella until the sauce is smooth, then season with Italian seasoning, garlic powder, salt, pepper, and the red pepper flakes if using, taste and adjust seasoning.
Add the drained pasta and broccoli to the creamy sauce, tossing gently with tongs so each penne tube is laced in cheese, the sauce should cling and coat. Fold in the shredded rotisserie chicken last, letting the residual heat warm the pieces without drying them.
If the sauce seems thick, add the reserved pasta water 2 tablespoons at a time until you reach a creamy, glossy consistency, the right texture should be saucy enough to coat but not runny. Stir in a cold knob of butter just before serving for a restaurant-quality sheen and a touch more richness.
Plate immediately, garnish with extra Parmesan, a grind of black pepper, or a scattering of fresh parsley for color, and watch the sauce stretch and shine on the fork. Serve while warm for the best creaminess and texture.

Prep ~ 15 minutes, Cook ~ 18 to 22 minutes, Total ~ 35 to 40 minutes, Servings ~ 6, Kcal ~ 620 per serving, estimate based on ingredients and portions.

Make-Ahead and Prep Tips

If you want to shave time on the night you serve, there are a few easy prep moves that keep everything fresh and fast. Shred the rotisserie chicken as soon as you bring it home and store it in an airtight container in the fridge, this saves 10 minutes when you start cooking. You can also pre-measure the spices and grate the Parmesan ahead, which reduces last-minute prep and helps you focus on timing.

The broccoli can be trimmed and separated into florets up to two days ahead, or use frozen florets kept in the freezer until needed. If you want to prepare the sauce base earlier, cook the onions and garlic and refrigerate them in a covered container, then rewarm and add cream and broth when you are ready to finish. For company, cook the pasta just shy of al dente and toss with a little olive oil to keep it from sticking, then rewarm briefly with the sauce to finish and serve.

Storing and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days, the cream and cheese will mellow but the dish remains comforting. For longer storage, portion into freezer-safe containers and freeze for up to 2 months, though texture is best when used within a month.

To reheat from the fridge, warm gently in a skillet over low heat with a splash of chicken broth or milk, stirring frequently until the sauce loosens and the pasta is hot. If reheating from frozen, thaw overnight in the fridge, or gently warm in a covered dish in a 325 F oven until hot, then finish on the stovetop to restore creaminess. A fresh splash of reserved or fresh liquid and a small knob of cold butter will revive a glossy sauce, a clear freshness cue is the sauce returning to a smooth sheen and the cheese melting back into the cream.

Perfect Pairings

For a rounded meal, choose light, bright sides that cut through the richness, or comforting additions that match the homey tone of the pasta.
• A crisp green salad with lemon vinaigrette and shaved Parmesan
• Garlic bread or crusty baguette to mop up any remaining sauce
• Roasted cherry tomatoes with olive oil and thyme for a sweet burst
• Quick sautéed green beans with almonds for crunch and color
• A simple arugula salad with lemon and pear for peppery contrast

You can also lean into cheesy comfort with an extra chicken-focused pasta, like the rich and simple cheesy chicken pasta, if you want a second hearty main for a gathering.

Make It Your Own

This recipe invites small changes that personalize the final plate without losing the essence of creamy rotisserie chicken broccoli pasta.
• Swap the pasta shape, using fusilli, rigatoni, or shells to hold more sauce and chicken bits.
• Add a squeeze of lemon and a tablespoon of chopped fresh basil at the end for bright herbaceousness.
• Stir in a handful of peas or sautéed mushrooms for extra vegetable variety and texture.
• Use whole milk instead of heavy cream for a lighter sauce, although it will be a touch thinner.
• For a smoky note, crisp strips of turkey bacon and fold them in just before serving, swap in turkey bacon for a lighter, leaner touch.
• Fold in 2 tablespoons of cream cheese for extra silkiness and a touch tang.
• Add a pinch of nutmeg to the cream when simmering for warmth and depth.
• Toss in baby spinach at the end until just wilted for an effortless greens boost.

Always check seasoning after swaps, since softer cheeses or lower fat dairy may need a bit more salt to bring out flavors.

Pro Tips for Best Results

• Use freshly grated Parmesan, not pre-grated, for the cleanest melt and best flavor.
• Keep the heat moderate, simmer the cream gently so it thickens without breaking.
• Reserve pasta water, the starchy liquid is the secret to a glossy, clingy sauce.
• Add cheese off the heat, whisking it into the warm cream to avoid graininess.
• Fold the chicken in at the end to prevent it from drying, letting residual heat warm it through.
• Taste and adjust salt and pepper at the end, cheeses vary in salt level.

Frequently Asked Questions

• Can I make this without rotisserie chicken?
Yes, you can use cooked shredded chicken breast or thighs you prepare at home, poached or roasted. Poaching in seasoned broth keeps the meat moist, and using thighs adds a bit more richness compared with breast meat.

• What if I only have frozen broccoli?
Frozen broccoli works well, add it to the pasta water during the last 3 minutes as the recipe directs, it will steam and maintain color and texture. Just avoid overcooking, frozen florets can go soft quickly.

• How do I keep the sauce from becoming grainy when I add cheese?
The key is to remove the pan from direct heat before stirring in the cheese, and to use freshly grated cheeses which melt more smoothly. Whisk steadily and add a little reserved pasta water if the mixture tightens or seizes.

• Is it okay to use a different pasta shape?
Absolutely, shapes like rigatoni, cavatappi, or shells all catch sauce and bits of chicken nicely, choose what you and your family enjoy most. Adjust cooking time for al dente based on the package directions.

• Can I make this gluten-free?
Yes, use a gluten-free penne and check that your chicken broth and any seasonings are gluten-free. Cook the gluten-free pasta according to package directions and watch it carefully, as cooking times vary.

• How can I add more vegetables to the dish?
Fold in quick-cooking vegetables like baby spinach at the end, or sauté sliced mushrooms with the onions to add earthy depth. Roasted peppers or zucchini tossed in with the final pasta also bloom with flavor.

• What is the best way to reheat without drying out the chicken?
Rewarm gently on low heat with a splash of chicken broth or milk to loosen the sauce, stirring frequently so the chicken heats through without getting chewy. Finish with a knob of butter or a spoonful of cream to refresh the sauce.

Final Thoughts

Comforting, quick to assemble, and endlessly adaptable, this creamy rotisserie chicken broccoli pasta is the kind of recipe you will return to when you want something that feels both effortless and special. The combination of ready-cooked chicken, tender broccoli, and a silky cheese sauce creates a reliable weeknight winner, and the simple techniques here will help you reproduce a glossy, restaurant-style sauce every time. Gather your ingredients, warm the kitchen with garlic and onions, and let this dish become a favorite in your dinner rotation soon, whether for a cozy family meal or an easy dinner with friends.