Creamy Rotisserie Chicken Broccoli Pasta

Short, Catchy Intro:

So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This creamy rotisserie chicken broccoli pasta is the kind of meal that walks into your life like it already knows you love comfort food and hates cleanup. It takes one ready-made rotisserie chicken, some pantry staples, and a handful of techniques that make the sauce feel fancy without any drama.

If you want the full online recipe breakdown and a printable version to save for weeknight rescues, check out this full creamy rotisserie chicken broccoli pasta recipe and then come back to brag about how little effort it took.

Why This Recipe is Awesome

• It cooks fast. Like "still in your pajamas" fast on a weekend morning if that is your vibe.
• It uses rotisserie chicken which means big flavor with almost no work. You get that roasted chicken goodness without the fuss.
• The sauce feels indulgent and restaurant quality, but you do not need a culinary degree. It is idiot proof. Even I did not mess it up.
• Broccoli sneaks in some green and makes you feel slightly virtuous. Win win.
• It feeds a crowd or gives you delicious leftovers that improve overnight. Seriously, the next day is often better.

Ingredients You’ll Need

• 1 lb penne pasta
• 1 whole rotisserie chicken 3 to 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

Yes this is basically comfort food disguised as a semi-healthy dinner. You can totally brag about the broccoli.

Step-by-Step 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 to 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 to 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 restaurant-quality finish.

Common Mistakes to Avoid

• Overcooking the pasta. Nobody likes mushy penne. Keep it al dente and let the sauce finish the job.
• Adding cheese while the pan is too hot. That gives you grainy greasy sad sauce. Always pull from heat first.
• Skipping the reserved pasta water. That starchy water is magic glue for silky sauce. Use it.
• Neglecting to taste and season. Salt and pepper are your friends. Taste as you go.
• Forgetting to fold the chicken in gently. Rough folding turns the chicken into sad shreds. Treat it like a delicate guest.

Alternatives & Substitutions

Swap the penne for rigatoni or fusilli if you want more sauce clinging action. Try gnocchi for fun texture drama.

No heavy cream? Use half and half plus a tablespoon of flour whisked in to thicken, although IMO the sauce will be slightly lighter. Want less dairy? Use plain Greek yogurt stirred in off heat at the end for tang and creaminess. It will change the vibe but it still tastes great.

Broccoli feeling boring? Replace with spinach, peas, asparagus, or roasted cherry tomatoes. Frozen broccoli works just fine if you are living your best lazy life.

If you want to cut calories, use less cheese and swap whole milk mozzarella for a lower fat option, but do not be surprised if the sauce chills out on the indulgence. For a smoky twist, toss in a pinch of smoked paprika or swap rotisserie for leftover grilled chicken.

Also, if you are curious about other ways to make this dish or want the alternate recipe notes, check out this helpful alternate version and notes for ideas and tweaks.

FAQ (Frequently Asked Questions)

Q How long does this take to make from start to finish?
A About 25 to 35 minutes depending on how fast you shred the chicken. If you cheat and buy the chicken pre shredded you win extra time.

Q Can I use margarine instead of butter?
A Well technically yes but why hurt your soul like that? Use butter for flavor and mouthfeel.

Q Can I make this ahead of time and reheat?
A Totally. Store in an airtight container and reheat gently on the stove with a splash of water or milk to loosen the sauce. The texture improves after a night so leftovers are your friend.

Q What if I only have rotisserie chicken breast or thigh pieces?
A Use whatever you have. Dark meat adds more flavor and white meat keeps it lean. Both work great.

Q Is this freezer friendly?
A You can freeze it but dairy sauces change texture when frozen. Freeze in portions and reheat slowly, adding liquid to bring back creaminess.

Q Can I skip the red pepper flakes?
A Yes. They are only there if you want a tiny kick. No shame in skipping the heat.

Q How do I make it vegetarian?
A Swap chicken broth for vegetable broth and use pan roasted mushrooms or chickpeas instead of chicken. The cheese sauce still carries it.

Final Thoughts

You made it this far which means you are either hungry or a copy editor. Either way you deserve dinner. This creamy rotisserie chicken broccoli pasta hits the comfort sweet spot without requiring a life overhaul. It is quick, forgiving, and perfect for those nights when ambition takes a nap.

Now go impress someone or yourself with your new culinary skills. You earned it, and yes you can wear sweatpants while serving.

Bold tip to remember before you go back to the stove: reserve that pasta water and keep your cheese off direct heat. Those two small moves level up the whole dish.

Creamy Rotisserie Chicken Broccoli Pasta

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• Author: admin
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Non-Vegetarian

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Description

A quick and delicious creamy pasta dish featuring rotisserie chicken and broccoli, perfect for lazy weeknight dinners.

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Ingredients

Scale 1x2x3x

• 1 lb penne pasta
• 1 whole rotisserie chicken (3 to 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 low sodium chicken broth
• 1 cup freshly grated Parmesan cheese
• 1/2 cup whole milk mozzarella cheese, shredded
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• 1/4 tsp red pepper flakes (optional)

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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, 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 to 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 to 3 minutes until small bubbles appear around the edges.
5. Remove skillet from heat and whisk in Parmesan and mozzarella until completely smooth. Season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes.
6. Add drained pasta and broccoli to the creamy sauce, tossing gently. Fold in shredded rotisserie chicken last.
7. Stir in reserved pasta water 2 tablespoons at a time until you reach a creamy consistency. Add a cold knob of butter just before serving for a restaurant-quality finish.

Notes

For a healthier option, use less cheese or opt for lower-fat alternatives. Leftovers taste even better the next day!

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

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 6g
• Sodium: 500mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 4g
• Protein: 25g
• Cholesterol: 70mg

Keywords: pasta, rotisserie chicken, creamy, broccoli, quick dinner, comfort food