Here is a simple, creamy pasta with rotisserie chicken and broccoli that you can make on a weeknight.
introduction
This Creamy Rotisserie Chicken Broccoli Pasta mixes tender rotisserie chicken, bright broccoli, and a smooth cheese sauce. It cooks fast and fills the house with a warm, comforting smell. The dish feels a bit like restaurant pasta but uses easy store-bought chicken to save time.
why make this recipe
- It is quick to make and uses one cooked chicken.
- It feeds a family and makes good leftovers.
- The sauce is rich but simple, and broccoli adds color and nutrition.
- You can change cheeses and spices to match what you have.
how to make Creamy Rotisserie Chicken Broccoli Pasta
Follow the steps below in order. Use a large pan so you can toss pasta and sauce easily.
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 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. 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 hot right from the pan. Add extra grated Parmesan and a sprinkle of black pepper or red pepper flakes. A green salad or garlic bread pairs well.
how to store Creamy Rotisserie Chicken Broccoli Pasta
Cool to room temperature, then put in an airtight container. Store in the fridge for up to 3 days. To reheat, warm gently on the stove with a splash of milk or water to bring back the sauce texture.
tips to make Creamy Rotisserie Chicken Broccoli Pasta
- Use warm sauce and cold butter at the end for a glossy finish.
- Reserve pasta water to loosen the sauce; it binds to the pasta.
- Shred the chicken into bite-size pieces so it warms quickly.
- If sauce gets too thick after cooling, add small amounts of milk or broth when reheating.
variation (if any)
- Swap penne for fusilli or rotini to hold more sauce.
- Add peas or sun-dried tomatoes for color and flavor.
- Use half-and-half instead of heavy cream for a lighter sauce, but it will be less rich.
- Mix in fresh herbs like basil or parsley at the end for brightness.
FAQs
Q: Can I use frozen broccoli?
A: Yes. Add frozen broccoli in the last 3 minutes of pasta cooking as written. No need to thaw first.
Q: Can I make this without a rotisserie chicken?
A: Yes. Use cooked, shredded chicken breasts or thighs. You can roast or poach them first.
Q: How can I make the sauce thinner or thicker?
A: For thinner sauce, add reserved pasta water or a splash of milk. For thicker sauce, simmer a little longer before adding cheese or use a touch more cheese.
Q: Is this dish freezer friendly?
A: The cream sauce may change texture when frozen. You can freeze, but expect some separation. Thaw and reheat slowly with added liquid.
Conclusion
If you want another take on creamy rotisserie chicken pasta, see Creamy leftover rotisserie chicken pasta – Berry&Maple for ideas. For a baked version with a crunchy top, check the recipe at Chicken and Broccoli Pasta Bake · Chef Not Required. For a protein-packed variation and timing tips, read High Protein Rotisserie Chicken Broccoli Pasta (35-Minute Recipe).
Creamy Rotisserie Chicken Broccoli Pasta
Ingredients
Pasta and Broccoli
- 1 lb penne pasta
- 4 cups broccoli florets can be fresh or frozen
Chicken and Sauce
- 1 whole rotisserie chicken (3-4 lbs, shredded) about 4 cups meat
- 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)
Instructions
Preparation
- 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.
Cooking
- 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.
- 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.
