Creamy Rotisserie Chicken Broccoli Pasta Recipe

Introduction

This rotisserie chicken broccoli pasta is a creamy, comforting dish that comes together in just 35 minutes. Using store-bought rotisserie chicken and fresh broccoli, it’s a perfect weeknight meal packed with flavor and protein.

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

1. Step 1: Bring a large pot of salted water to a boil. Cook the penne pasta according to package directions until al dente. Add broccoli florets to the pasta water during the last 3 minutes of cooking.
2. Step 2: Before draining, reserve 1 cup of the pasta water. Drain the pasta and broccoli together and set aside.
3. Step 3: In a large skillet over medium-low heat, heat olive oil and butter. Cook diced onion for 4-5 minutes until softened and translucent. Add minced garlic and cook for 30 seconds until fragrant, being careful not to brown it.
4. Step 4: Pour in heavy cream and chicken broth. Bring to a gentle simmer for 2-3 minutes, watching for small bubbles around the edges but not a rolling boil.
5. Step 5: Remove skillet from heat completely. Whisk in Parmesan and mozzarella cheese until smooth. Season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes.
6. Step 6: Add the drained pasta and broccoli to the sauce, tossing gently to coat evenly. Fold in shredded rotisserie chicken last to keep it tender. Add reserved pasta water 2 tablespoons at a time until the sauce reaches a creamy, glossy consistency.
7. 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 the best flavor and texture.
• Grate your own Parmesan cheese fresh for better melting and flavor.
• Add reserved pasta water gradually to control the sauce consistency and prevent it from becoming too thin.
• Swap penne for another pasta shape like rotini or rigatoni if desired.
• Optional red pepper flakes add a nice warm kick but can be omitted for a milder sauce.

Storage

Store leftovers in airtight containers in the refrigerator for up to 4 days. Flavors develop beautifully overnight. Reheat gently on the stovetop with a splash of cream or milk to maintain the sauce’s silky texture. Microwaving is possible but may cause the sauce to become grainy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works fine in this recipe. Add it to the pasta water during the last few minutes of cooking just like fresh broccoli.

What if I don’t have rotisserie chicken?

You can substitute cooked chicken breast or thighs, shredded or chopped. Just make sure the meat is fully cooked before adding it to the sauce.

Creamy Rotisserie Chicken Broccoli Pasta Recipe

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★★★★★

4.5 from 78 reviews

• Author: Lily
• Total Time: 35 minutes
• Yield: 6 servings 1x

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Description

This creamy rotisserie chicken broccoli pasta is a quick and flavorful weeknight meal combining tender shredded rotisserie chicken, fresh broccoli, and penne pasta in a rich, cheesy cream sauce seasoned with Italian herbs and a hint of spice. Ready in just 35 minutes, it offers a comforting, protein-packed dinner with the depth of flavor that rivals restaurant dishes.

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Ingredients

Scale 1x2x3x

Pasta and Vegetables

• 1 lb penne pasta (Barilla recommended)
• 4 cups fresh broccoli florets (frozen can be used if needed)

Chicken

• 1 whole rotisserie chicken, shredded (3–4 lbs, about 4 cups meat)

Sauté Base

• 2 tbsp olive oil
• 2 tbsp butter
• 1 medium yellow onion, diced small
• 3 cloves garlic, minced fine

Creamy Sauce

• 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)

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Instructions

1. Cook Pasta and Broccoli: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente. During the last 3 minutes of cooking, add the broccoli florets directly to the pot with the pasta to achieve a tender-crisp texture.
2. Reserve Pasta Water and Drain: Before draining, reserve 1 cup of starchy pasta water to help adjust sauce consistency later. Drain the pasta and broccoli together and set aside.
3. Sauté Onion and Garlic: Heat olive oil and butter in your largest skillet 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 let it brown.
4. Simmer Cream and Broth: Pour in the heavy cream and chicken broth, bringing the mixture to a gentle simmer for 2-3 minutes. Look for small bubbles around the edges but avoid a rolling boil to prevent the cream from breaking.
5. Add Cheese Off Heat: Remove the skillet from heat completely before adding the cheeses. Whisk in the Parmesan and mozzarella until the sauce is completely smooth. Season with Italian seasoning, garlic powder, salt, black pepper, and optional red pepper flakes.
6. Toss Pasta, Broccoli, and Chicken: Add the drained pasta and broccoli to the creamy sauce, tossing gently with tongs to coat everything evenly. Fold in the shredded rotisserie chicken last to keep the meat tender.
7. Adjust Sauce Consistency and Finish: Gradually add reserved pasta water, 2 tablespoons at a time, tossing until the sauce reaches a creamy, glossy consistency. Just before serving, stir in a cold knob of butter for a silky, restaurant-quality finish.

Notes

• Remove the sauce from heat before adding cheese to prevent graininess in the sauce.
• Use both white and dark meat from the rotisserie chicken for best flavor and texture.
• Add reserved pasta water gradually to achieve the perfect consistency—creamy and glossy without being too thick or thin.
• Leftovers can be stored in airtight containers in the refrigerator for up to 4 days; flavors improve after sitting overnight.
• For reheating, warm gently on the stovetop with a splash of cream or milk to maintain sauce texture; microwave may cause graininess.
• This dish can be transformed into a casserole by transferring to a baking dish, topping with extra mozzarella, and baking at 375°F (190°C) for 20-25 minutes until bubbly.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American, Italian

Keywords: rotisserie chicken pasta, creamy chicken pasta, broccoli pasta, quick weeknight dinner, creamy rotisserie chicken, penne pasta recipe, easy pasta dinner, chicken and broccoli pasta