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

1. 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.
2. Before draining, reserve 1 cup of starchy pasta water in a measuring cup. Drain pasta and broccoli together and set aside.
3. 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.
4. Add 3 cloves minced garlic and cook 30 seconds until fragrant, stirring so the garlic does not brown.
5. 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.
6. 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.
7. 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.
8. 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.
9. Add reserved pasta water 2 tablespoons at a time until you reach a creamy, glossy consistency that clings to the pasta.
10. 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!