Creamy Rotisserie Chicken Broccoli Pasta

Creamy Rotisserie Chicken Broccoli Pasta is the kind of weeknight dinner that makes everyone at the table smile. This dish combines tender shredded rotisserie chicken, bright broccoli florets, and pillowy penne in a silky cheese sauce—comforting, quick, and perfect for using up leftovers while still feeling special.

why make this recipe

There are a few reasons this Creamy Rotisserie Chicken Broccoli Pasta should earn a regular spot in your dinner rotation. First, it’s fast: using a store-bought rotisserie chicken shaves off hours of cooking time while delivering rich flavor. Second, it’s flexible—swap in other vegetables, use gluten-free pasta, or change the cheeses to suit what you have. Third, it’s family-friendly: the creamy cheesy sauce and tender pasta appeal to kids and adults alike, yet you’re still getting protein and veggies in every bite. Finally, it’s a great recipe for feeding a crowd or turning into attractive leftovers for lunches.

how to make Creamy Rotisserie Chicken Broccoli Pasta

This version of Creamy Rotisserie Chicken Broccoli Pasta is built around straightforward stovetop techniques so you get a glossy, restaurant-style sauce every time. The key moments to notice are reserving pasta water to adjust sauce consistency, adding cheese off the heat to avoid graininess, and folding shredded chicken in last so it stays moist.

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)
• Salt and freshly ground black pepper, to taste

Ingredient notes and substitutions:

• Rotisserie chicken: buy a pre-cooked rotisserie chicken for speed, or use leftover roasted chicken. If you prefer lower sodium, rinse lightly and remove the skin before shredding.
• Pasta: any short pasta (rigatoni, ziti, penne) works; for gluten-free diets use a certified gluten-free pasta and cook according to package instructions.
• Broccoli: frozen florets are convenient—just add straight to the pasta cooking water during the last 3 minutes. You can replace broccoli with peas, asparagus tips, or sautéed spinach.
• Dairy: to make this lighter, substitute half-and-half for heavy cream, though the sauce will be thinner. For dairy-free, use a high-fat plant-based cream alternative and swap Parmesan for a plant-based hard cheese; texture and flavor will change.
• Cheese: freshly grated Parmesan melts smoothly; pre-grated can be drier and sometimes includes anti-caking agents that affect texture. Whole milk mozzarella gives creaminess—low-moisture mozzarella or provolone also work.

Directions

1. 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.
2. Before draining, reserve 1 cup of starchy pasta water in a measuring cup. Drain pasta and broccoli together and set aside.
3. 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.
4. 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.
5. 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.
6. Add drained pasta and broccoli to the creamy sauce, tossing gently with tongs to coat everything evenly. Fold in shredded rotisserie chicken last.
7. 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.

Pro Tips for Success Creamy Rotisserie Chicken Broccoli Pasta

• Save the pasta water: That starchy liquid is your best tool for adjusting sauce thickness without diluting flavor. Add a little at a time until the sauce clings to the pasta but isn’t heavy.
• Cheese off the heat: Always remove the skillet from direct heat before whisking in grated cheese. High heat can make dairy separate or become grainy.
• Shred to bite-size pieces: Pull the rotisserie chicken into medium-shred sizes so each bite has both chicken and pasta. Remove large chunks of skin or excess fat so the sauce remains silky.
• Use freshly grated Parmesan: It melts more smoothly and tastes brighter than pre-grated blends. A microplane gives the best texture.
• Mind the heat: Keep the sauce at a gentle simmer, not a boil, once dairy is added. Boiling can cause separation.
• Finish with cold butter: A cold knob of butter beaten in right before serving adds sheen and rounds out flavors, yielding a glossy, restaurant-style finish.

Flavor Variations Creamy Rotisserie Chicken Broccoli Pasta

• Lemon-Basil Brightness: Add 1 tablespoon fresh lemon juice and 2 teaspoons lemon zest to the finished sauce and toss in a handful of chopped fresh basil. This lifts the richness and adds a summery profile.
• Sun-Dried Tomato and Spinach: Stir in 1/3 cup chopped sun-dried tomatoes (oil-packed drained or rehydrated) and a couple of big handfuls of baby spinach until wilted. The tomatoes add a sweet-tangy counterpoint.
• Mushroom and Herb: Sauté 8 ounces sliced cremini or baby bella mushrooms in the skillet after the onions until browned. Proceed with the sauce and add extra thyme or rosemary for earthy depth.
• Smoky Cheddar Twist: Substitute half the mozzarella with sharp smoked cheddar and add a touch of smoked paprika for a smoky, cozy version that’s great with roasted vegetables.
• Spicy Sausage Upgrade: For a heartier meal, brown crumbled turkey or chicken sausage, drain excess fat, and fold in with the shredded rotisserie chicken. Adjust red pepper flakes to taste.

Serving Suggestions Creamy Rotisserie Chicken Broccoli Pasta

This pasta is satisfying on its own but also pairs beautifully with light sides and simple garnishes. A crisp green salad dressed with lemon vinaigrette balances the creaminess. Serve with toasted garlic bread or a warm baguette to scoop up any leftover sauce. For a more grown-up meal, add a glass of chilled white wine substitute such as sparkling water with lemon. Garnish each plate with extra grated Parmesan, a sprinkle of chopped parsley, and a few twists of freshly ground black pepper for visual appeal and a flavor lift.

Storage and Freezing Instructions Creamy Rotisserie Chicken Broccoli Pasta

• Refrigeration: Store cooled leftovers in an airtight container for up to 3–4 days. The sauce will thicken in the fridge; reheat gently on the stove with a splash of milk or reserved pasta water to loosen it up.
• Freezing: Creamy pasta with dairy can change texture when frozen, but it’s still doable. Portion into freezer-safe containers, covering the surface with plastic wrap to reduce ice crystals. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat slowly on the stovetop over low heat with a bit of chicken broth or cream to revive the sauce.
• Reheating tip: Reheat over low heat, stirring frequently. Add 1–3 tablespoons of broth, cream, or milk per serving to bring back a silky texture. Finish with a cold knob of butter for shine.

Nutrition Facts (Per Serving) — Approximate

Serving size: recipe makes about 6 generous servings

• Calories: ~830 kcal
• Protein: ~50–55 g
• Carbohydrates: ~65–70 g
• Fat: ~40–45 g
• Fiber: ~4–5 g
• Sodium: ~800–900 mg

Nutrition note: These values are rough estimates based on the ingredients listed and typical product nutrition profiles. Using lower-fat dairy, reduced-sodium broth, or smaller portions of cheese will lower calories, fat, and sodium per serving. Serving this pasta with a big salad and smaller pasta portions can create a more balanced meal for calorie-conscious diners.

FAQ About Creamy Rotisserie Chicken Broccoli Pasta

Can I make this recipe ahead of time for a dinner party?

Yes—this recipe is very friendly to make-ahead planning. Prepare the full dish up to the point of adding the reserved pasta water and butter, then cool and store in the refrigerator for up to 24 hours. When guests arrive, gently reheat the pasta in a skillet over low heat, add a splash of cream or broth and the reserved pasta water to re-suspend the sauce, then finish with a knob of cold butter and a quick toss. If you need to hold it longer, consider reheating and serving in smaller batches to preserve texture and creaminess.

My sauce looks grainy—what went wrong?

A grainy or separated sauce often means the cheese was added while the sauce was too hot or boiling, which causes the dairy solids to clump. To prevent this, remove the pan from heat before adding Parmesan and mozzarella and whisk until smooth. Using freshly grated cheese also helps because pre-shredded varieties contain anti-caking agents that can interfere with melting. Finally, avoid boiling the cream once cheese is in the pan; keep it at a gentle simmer.

Can I use low-fat milk instead of heavy cream?

You can substitute low-fat milk, but expect a thinner sauce with less richness. To mimic the body of heavy cream when using milk, whisk in a tablespoon of butter or a slurry of 1 tablespoon cornstarch mixed with 1–2 tablespoons cold water (add during the simmer) to thicken. Another option is to use half-and-half as a middle ground for reduced richness while preserving more of the creamy texture.

How do I prevent the broccoli from getting mushy?

Add the broccoli to the pasta water for the final 2–3 minutes of cooking so it becomes tender-crisp. If you prefer even firmer florets, add them for the last minute or two only, or steam them separately until just tender. Avoid overcooking in the sauce after mixing: toss the pasta and broccoli just long enough to coat them and heat through, then serve to retain texture and color.

Can I turn this into a lighter, lower-calorie dish?

Absolutely. Try these swaps: use whole-grain or legume-based pasta for more fiber and protein, substitute half-and-half or low-fat milk for heavy cream (thickened slightly with cornstarch if needed), reduce the Parmesan amount by a quarter and use strong-flavored hard cheeses sparingly, and use just 1 tablespoon of olive oil in place of butter for sautéing. Add extra vegetables—sliced mushrooms, bell peppers, or zucchini—to boost volume without adding many calories.

Is this dish kid-friendly and freezer-safe for school lunches?

This dish is generally kid-friendly thanks to mild, creamy flavors. For school lunches, pack smaller portions and include a side of raw veggies or fruit to balance the meal. For freezing, portion into individual containers and freeze; when reheating for kids’ lunches, thaw overnight and reheat slowly on the stove or in the microwave with a splash of milk to restore creaminess. Be aware that texture will change slightly after freezing, but flavor remains enjoyable.

Final Thoughts

Creamy Rotisserie Chicken Broccoli Pasta delivers comfort and convenience in equal measure. It’s a forgiving recipe that rewards small techniques—like reserving pasta water and adding cheese off the heat—with a big payoff: a luscious, cohesive sauce that clings to pasta and chicken. Whether you’re feeding a busy family, entertaining friends, or cooking for meal-prep, this dish is adaptable, satisfying, and quick enough to become a weeknight favorite. Keep a rotisserie chicken in the fridge, fresh or frozen broccoli on hand, and you’ll be a few steps away from a delicious dinner any night of the week.

Conclusion

For another take on a creamy, comforting rotisserie-chicken pasta that inspired this approach, consider this version at Creamy leftover rotisserie chicken pasta – Berry&Maple, which offers additional ideas for assembly and variations.

Creamy Rotisserie Chicken Broccoli Pasta

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• Total Time: 45 minutes
• Yield: 6 servings
• Diet: Pescatarian

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Description

A comforting weeknight dinner featuring rotisserie chicken, broccoli, and penne in a creamy cheese sauce.

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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)
• Salt and freshly ground black pepper, to taste

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Instructions

1. 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.
2. Before draining, reserve 1 cup of starchy pasta water in a measuring cup. Drain pasta and broccoli together and set aside.
3. 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.
4. Pour in heavy cream and chicken broth, bringing mixture to a gentle simmer for 2–3 minutes.
5. 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.
6. Add drained pasta and broccoli to the creamy sauce, tossing gently with tongs to coat everything evenly. Fold in shredded rotisserie chicken last.
7. 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.

Notes

For variations, try incorporating lemon juice and basil for freshness, or mushrooms for an earthy twist. This dish pairs well with a green salad or toasted garlic bread.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian