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 dinner that makes you look like you care way more than you actually do. It uses a store bought rotisserie chicken to skip the fuss and still delivers big flavor and comfort.

If you want something even more garlic forward try my take on Creamy Garlic Parmesan Chicken Pasta for more inspiration. Trust me this one and that one play well together if you like easy weeknight wins.

Why This Recipe is Awesome

This recipe hits the sweet spot between lazy and gourmet. You get creamy sauce drama without babysitting a roux for an hour. It uses a rotisserie chicken so dinner practically puts itself together.

It is idiot proof even I did not mess it up the first time. Broccoli sneaks in some green virtue points and the reserved pasta water makes the sauce silky like a pro. Bonus points for being freezer friendly if you want to eat it twice this week.

Ingredients You’ll Need

• 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)

Yep that is it You can get everything at one trip to the store or order delivery and still call it a win. Use fresh Parmesan if you want to be fancy or the pre grated stuff if you want speed.

Step-by-Step Instructions

1. Bring a large pot of salted water to a 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 and broccoli. They get soggy fast and then the whole vibe is sad. Cook to al dente and stop the heat.
• Adding cheese while the sauce is roaring hot. That makes cheese go grainy instead of silky. Remove the pan from heat before stirring in cheese.
• Skipping the reserved pasta water. That starchy magic is what ties sauce to pasta. No water no glossy sauce.
• Using low fat dairy to save calories. Sure you can but the sauce will taste thin and sad. If you must cut fat add a splash of cream at the end instead of swapping everything out.
• Forgetting to taste and adjust salt and pepper. This is not a place for blind faith. Taste as you go.

Alternatives & Substitutions

• No rotisserie chicken You can poach chicken breasts or use leftover baked chicken. Or go vegan with chickpeas instead of chicken for texture. IMO chickpeas are underrated in creamy dishes.
• No heavy cream Use half and half plus a tablespoon of flour whisked in to thicken if needed. It will be lighter but still pretty good.
• Swap penne for fusilli or rigatoni. Anything that holds sauce works fine.
• Broccoli out of season Use frozen florets they steam right in the pasta water and save you chopping time.
• Parmesan swap If needed use Pecorino Romano but cut the amount a bit since it is saltier.

Feel free to improvise The core idea is creamy sauce pasta greens and shredded chicken The rest is seasoning and personal preference

FAQ (Frequently Asked Questions)

Q What if I do not have a rotisserie chicken Can I use leftover chicken Yes absolutely Leftover roasted or baked chicken works great You can also use canned chicken in a pinch but texture will differ

Q Can I make this ahead of time and reheat Later for sure Just keep sauce slightly loose on day one It thickens with time Add a splash of milk or reserved pasta water when reheating to revive creaminess

Q Is this freezer friendly Can I freeze it Yes you can freeze it but do not add the mozzarella until after reheating It melts differently after freezing and reheating

Q Can I use margarine instead of butter Well technically yes but why hurt your soul like that Swap is possible but flavor and mouthfeel will change

Q How spicy is it Do I need red pepper flakes Only if you like a little kick It is optional and you can easily leave them out for a kid friendly version

Q What about making it lighter Can I use milk instead of heavy cream You can but the sauce will be thinner Add a teaspoon of cornstarch or a light roux if you want more body

Q Can I add other veggies Sure add mushrooms sun dried tomatoes or peas Just toss them in during the sauce step or with the pasta

Final Thoughts

This recipe is basically comfort food on autopilot. It looks and tastes like you spent way longer than you did so it is perfect for showing off without sweating. Reserve that pasta water and keep sessions short and confident in the kitchen. FYI using a rotisserie chicken is one of life modern conveniences that chefs should thank.

Now go impress someone or yourself with your new culinary skills You have earned it

Conclusion

If you want another version with similar vibes check out this Berry Maple creamy rotisserie chicken pasta for a slightly different twist.
For a baked take on the concept try the handy guide at Chef Not Required chicken and broccoli pasta bake which adds a crispy topping element.
If you crave a quick and easy reference with straightforward steps peek at Smart Schoolhouse chicken and broccoli pasta for more ideas.

Creamy Rotisserie Chicken Broccoli Pasta

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• Author: admin
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Chicken, Comfort Food

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Description

A quick and easy creamy pasta dish using rotisserie chicken and broccoli for a comforting weeknight meal.

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Ingredients

Scale 1x2x3x

• 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)

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Instructions

1. Bring a large pot of salted water to a 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 the mixture to a gentle simmer for 2 to 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 for a restaurant-quality finish.

Notes

Use fresh Parmesan if you want to be fancy, or the pre-grated stuff for speed. Adjust salt and pepper to taste.

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

Nutrition

• Serving Size: 1 serving
• Calories: 550
• Sugar: 4g
• Sodium: 600mg
• Fat: 28g
• Saturated Fat: 15g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 35g
• Cholesterol: 90mg

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