Dinner

Creamy Rotisserie Chicken Broccoli Pasta Recipe

Name: Creamy Rotisserie Chicken Broccoli Pasta Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 lb penne pasta (Barilla recommended for sauce holding); 1 whole rotisserie chicken, shredded (3-4 lbs, about 4 cups meat); 4 cups fresh broccoli florets (frozen acceptable in a pinch); 2 tbsp olive oil; 3 cloves garlic, minced finely (fresh preferred); 1 medium yellow onion, diced small; 2 tbsp butter; 1 cup heavy cream (do not substitute for richness); ½ cup low-sodium chicken broth; 1 cup freshly grated Parmesan cheese; ½ cup whole milk mozzarella, shredded; 1 tsp Italian seasoning; ½ tsp garlic powder; Salt and black pepper to taste; ¼ tsp red pepper flakes (optional for warmth)

ByLily Cross January 11, 2026January 11, 2026

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Introduction

This rotisserie chicken broccoli pasta is a comforting weeknight meal that comes together in just 35 minutes. Using store-bought rotisserie chicken and a rich, creamy sauce, it delivers restaurant-quality flavors with minimal effort. It’s a delicious way to enjoy a protein-packed pasta dinner with fresh broccoli and cheesy goodness.

A pan filled with a dish of three layers: the first layer is yellow spiral pasta, the second layer is green broccoli florets placed evenly among the pasta, and the third layer is shredded light brown chicken spread throughout. The textures show the pasta as soft and slightly glossy, the broccoli looks fresh and tender, and the chicken appears moist and fibrous. The pan has a metal body with a wooden handle, and the dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb penne pasta
1 whole rotisserie chicken, shredded (3-4 lbs, about 4 cups meat)
4 cups fresh broccoli florets (frozen works if needed)
2 tbsp olive oil
3 cloves garlic, minced fine
1 medium yellow onion, diced small
2 tbsp butter
1 cup heavy cream
½ cup low-sodium chicken broth
1 cup freshly grated Parmesan cheese
½ cup whole milk mozzarella, shredded
1 tsp Italian seasoning
½ tsp garlic powder
Salt and black pepper to taste
¼ tsp red pepper flakes (optional)

Instructions

Step 1: Bring a large pot of salted water to a boil. Cook the penne pasta according to package directions until al dente. In the last 3 minutes of cooking, add the broccoli florets directly to the pasta water to achieve a tender-crisp texture.
Step 2: Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta and broccoli together and set aside.
Step 3: In your largest skillet, heat olive oil and butter over medium-low heat. Cook the diced onion for 4-5 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to brown it.
Step 4: Pour in the heavy cream and chicken broth. Bring the mixture to a gentle simmer for 2-3 minutes, watching for small bubbles around the edges without boiling.
Step 5: Remove the skillet from heat completely before adding cheese. Whisk in Parmesan and mozzarella until smooth. Season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes if using.
Step 6: Add the drained pasta and broccoli to the creamy sauce and toss gently to coat. Fold in the shredded rotisserie chicken last to keep it tender. Add reserved pasta water 2 tablespoons at a time to reach a creamy, glossy consistency.
Step 7: Stir in a cold knob of butter just before serving to create a silky, restaurant-quality finish.

Tips & Variations

Use both white and dark meat from the rotisserie chicken for better flavor and moisture.
Make sure to remove the sauce from heat before adding cheese to prevent it from becoming grainy.
Add pasta water gradually until you reach your preferred sauce consistency for the perfect creamy texture.
Frozen broccoli works well in a pinch—just adjust cooking time as needed to avoid overcooking.
For extra flavor, try topping the finished dish with fresh chopped parsley or a squeeze of lemon juice.

Storage

Store leftovers in airtight containers in the refrigerator for up to 4 days. The flavors often deepen overnight, making the dish taste even better the next day. When reheating, warm gently on the stovetop over low heat with a splash of cream or milk to maintain the creamy texture. Microwave reheating is possible but may cause the sauce to become grainy.

How to Serve

A large frying pan filled with a mixed dish of three main layers: the bottom layer is rotini pasta with a light golden color, the middle layer consists of bright green broccoli florets placed evenly throughout, and the top layer features shredded chicken in light beige tones scattered all over. The dish is lightly coated with herbs and small green flecks evenly spread, sitting on a white marbled surface. The handle of the pan is wooden and attached at the right side, visible in the frame. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works well if fresh isn’t available. Just add it to the boiling pasta water and be careful not to overcook, as frozen broccoli tends to cook faster.

What if I don’t have heavy cream?

Heavy cream is essential for the rich, silky sauce in this recipe and is not recommended to substitute. Using lighter creams or milk will result in a thinner sauce that may not hold together as well.