Creamy Rotisserie Chicken Broccoli Pasta — Easy Dinner Recipe
I fell in love with Creamy Rotisserie Chicken Broccoli Pasta on a rainy weeknight when I had a tired fridge, a warm store-bought rotisserie chicken, and a bag of broccoli in the freezer. It came together in under 30 minutes and tasted like something I’d linger over — rich, comforting, and just a little decadent. Growing up, pasta dishes like this were weekend staples in many households because they stretch a little protein and a little veg into something everyone will happily eat; this recipe is a modern, shortcut-friendly take on the classic creamy chicken-and-pasta comfort food. If you like quick weeknight meals that feel special, this one will become a regular.
Who is this recipe for?
- Busy parents, weeknight cooks, and anyone who wants a fast, satisfying dinner with minimal fuss.
Core ingredient overview:
- This dish combines penne pasta, shredded rotisserie chicken, tender broccoli, garlic, a creamy cheese sauce (Parmesan + mozzarella), and a touch of seasoning for a quick, crowd-pleasing dinner.
Note: If you like variations on creamy chicken pasta dishes, you might also enjoy this garlic butter chicken bites recipe: Garlic Butter Chicken Bites with Creamy Parmesan Pasta.
Tools & Ingredients
Tools
- Large pot for boiling pasta
- Large colander
- Large skillet (10–12 inch or largest you have)
- Tongs
- Measuring cups and spoons
- Sharp knife
- Cutting board
- Whisk
- Wooden spoon or silicone spatula
- Measuring cup to reserve pasta water
Ingredients (with quick benefits)
- 1 lb penne pasta — hearty shape that holds sauce well
- 1 whole rotisserie chicken (3–4 lbs, shredded — about 4 cups meat) — already-cooked protein saves time and adds flavor
- 4 cups broccoli florets (fresh or frozen) — bright color, vitamins, and a pleasant crunch
- 2 tbsp olive oil — healthy fat for sautéing and flavor
- 3 cloves garlic (minced fine) — boosts flavor and supports immunity
- 1 medium yellow onion (diced small) — sweet base note and depth of flavor
- 2 tbsp butter — adds richness and glossy finish
- 1 cup heavy cream — creates a silky, indulgent sauce
- 1/2 cup chicken broth (low-sodium) — adds savory depth without overpowering
- 1 cup Parmesan cheese (freshly grated) — umami, saltiness, and creaminess
- 1/2 cup mozzarella cheese (whole milk, shredded) — melty stretch and mild creaminess
- 1 tsp Italian seasoning — balanced herb blend for Italian flavor profile
- 1/2 tsp garlic powder — amplifies garlic flavor evenly
- 1/4 tsp red pepper flakes (optional) — adds a gentle heat contrast
For a similar twist using tortellini and broccoli, try this easy recipe: Easy Garlic Parmesan Chicken Tortellini and Broccoli.
Instructions
- Bring a large pot of salted water to a boil and cook 1 lb penne pasta according to package directions until al dente. During the last 3 minutes of cooking time, add 4 cups 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 2 tbsp olive oil and 2 tbsp butter in your largest skillet over medium-low heat. Add 1 medium diced yellow onion and cook for 4–5 minutes until softened, stirring occasionally.
- Add 3 cloves minced garlic and cook 30 seconds until fragrant, stirring so the garlic does not brown.
- Pour in 1 cup heavy cream and 1/2 cup low-sodium chicken broth, bringing the mixture to a gentle simmer for 2–3 minutes. Look for small bubbles around the edges — do not boil vigorously.
- Remove the skillet from the heat completely before adding cheeses to prevent graininess. Whisk in 1 cup freshly grated Parmesan and 1/2 cup shredded mozzarella until the sauce is completely smooth.
- Season the sauce with 1 tsp Italian seasoning, 1/2 tsp garlic powder, salt and pepper to taste, and 1/4 tsp red pepper flakes if using.
- Add the drained pasta and broccoli to the creamy sauce, tossing gently with tongs to coat everything evenly. Fold in shredded rotisserie chicken last to keep the meat tender.
- Add reserved pasta water 2 tablespoons at a time until you reach a creamy, glossy consistency that clings to the pasta.
- Stir in a cold knob of butter just before serving for a restaurant-quality finish. Taste and adjust seasoning as needed, then serve immediately.
FAQ
Q: Can I freeze this recipe?
A: You can freeze portions, but cream-based sauces can change texture after thawing. To freeze, cool completely, portion into airtight containers, and freeze up to 2 months. Thaw in the fridge overnight and reheat gently on the stove with a splash of broth to revive the sauce.
Q: What can I use instead of rotisserie chicken?
A: Leftover roasted chicken, cooked diced chicken breast or thighs, or even canned chicken in a pinch will work. For a vegetarian option, swap the chicken for extra mushrooms or chickpeas.
Q: Can I make this lighter or lower-calorie?
A: Use half-and-half or whole milk blended with a tablespoon of cornstarch instead of heavy cream, and reduce the mozzarella to cut calories. Be mindful the sauce will be less rich.
Q: Can I use a different pasta shape?
A: Yes — rigatoni, farfalle, or fusilli work well because they hold sauce and bits of chicken and broccoli.
Tips & Tricks
- Don’t overcook the broccoli: adding it to the pasta water for the last 3 minutes ensures it’s tender-crisp and keeps its bright color.
- Reserve pasta water: the starchy water is the secret to a silky, glossy sauce that clings to the pasta — add it a little at a time.
- Add the cheese off the heat: removing the skillet from the burner before adding Parmesan and mozzarella prevents graininess and keeps the sauce smooth.
- Use freshly grated Parmesan: pre-grated cheese contains anti-caking agents that can prevent smooth melting and change the sauce texture — freshly grated is worth the extra minute. For another creamy crowd-pleaser with similar techniques, see this variation: Garlic Parmesan Chicken Tortellini and Broccoli.
Enjoy this cozy, weeknight-friendly pasta and share it with friends or family — it’s one of those meals that brings everyone to the table.
Conclusion
If you want another take on leftover rotisserie chicken in a creamy pasta, check this spin on Creamy leftover rotisserie chicken pasta – Berry&Maple for inspiration. For a baked version you can prepare ahead and pop in the oven, here’s a helpful casserole-style example: Chicken and Broccoli Pasta Bake · Chef Not Required. And if you’d like a quick, simple dinner variant with similar ingredients, try this straightforward recipe: Chicken and Broccoli Pasta – Quick and Easy Dinner Recipe!
Creamy Rotisserie Chicken Broccoli Pasta
Ingredients
- 1 lb penne pasta hearty shape that holds sauce well
- 4 cups broccoli florets fresh or frozen, bright color, vitamins, and a pleasant crunch
- 1 whole rotisserie chicken (3–4 lbs, shredded) already-cooked protein saves time and adds flavor
- 2 tbsp olive oil healthy fat for sautéing and flavor
- 1 medium yellow onion, diced sweet base note and depth of flavor
- 3 cloves garlic, minced boosts flavor and supports immunity
- 2 tbsp butter adds richness and glossy finish
- 1 cup heavy cream creates a silky, indulgent sauce
- 1/2 cup chicken broth (low-sodium) adds savory depth without overpowering
- 1 cup Parmesan cheese, freshly grated umami, saltiness, and creaminess
- 1/2 cup mozzarella cheese, shredded melty stretch and mild creaminess
- 1 tsp Italian seasoning balanced herb blend for Italian flavor profile
- 1/2 tsp garlic powder amplifies garlic flavor evenly
- 1/4 tsp red pepper flakes (optional) adds a gentle heat contrast
Method
- Bring a large pot of salted water to a boil and cook 1 lb penne pasta according to package directions until al dente. During the last 3 minutes of cooking time, add 4 cups 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 2 tbsp olive oil and 2 tbsp butter in your largest skillet over medium-low heat. Add 1 medium diced yellow onion and cook for 4–5 minutes until softened, stirring occasionally.
- Add 3 cloves minced garlic and cook 30 seconds until fragrant, stirring to avoid browning.
- Pour in 1 cup heavy cream and 1/2 cup low-sodium chicken broth, bringing the mixture to a gentle simmer for 2–3 minutes.
- Remove from heat completely before adding cheeses. Whisk in 1 cup freshly grated Parmesan and 1/2 cup shredded mozzarella until the sauce is smooth.
- Season the sauce with 1 tsp Italian seasoning, 1/2 tsp garlic powder, salt and pepper to taste, and 1/4 tsp red pepper flakes if using.
- Add the drained pasta and broccoli to the creamy sauce, tossing gently with tongs to coat. Fold in shredded rotisserie chicken last to keep the meat tender.
- Add reserved pasta water 2 tablespoons at a time until achieving a creamy, glossy consistency.
- Stir in a cold knob of butter just before serving for a restaurant-quality finish. Adjust seasoning as needed, then serve immediately.