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 like comfort food that still remembers to be responsible. You get tender shredded rotisserie chicken, bright broccoli, and a silky cheese sauce that hugs every penne piece. Bonus point: the rotisserie chicken does the heavy lifting for you.
If you want a deeper look at a similar version, check my rotisserie chicken broccoli pasta guide. It has extra tips if you like tinkering.
Why This Recipe is Awesome
- It cooks fast. Like "sit down for a minute and then eat" fast.
- It uses a whole rotisserie chicken so you skip shredding raw poultry drama. Spoiler: that means less clean up.
- The sauce tastes rich but uses only a few pantry staples, so you look like a chef without actually doing chef things.
- It is forgiving. Overcook the broccoli a little and no one judges. Under-salt the sauce and you can fix it at the end. It is idiot proof. Even I did not mess it up the first time.
- Want to switch vibes? You can make this garlic-forward, extra cheesy, or add a squeeze of lemon for brightness. For more broccoli-based creamy ideas see this creamy pasta with broccoli entry. FYI this dish plays well with improvisation.
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
Yes these amounts are polite suggestions. Feel free to be bold.
Step-by-Step Instructions
- 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.
- Before draining reserve 1 cup of starchy pasta water in a measuring cup. Drain pasta and broccoli together and set aside. Reserve that water it is liquid gold for saucy rescue.
- 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. Keep the garlic moving so it does not burn.
- 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. Simmer gently to avoid curdling.
- 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. Removing from heat is a small step that makes a big difference.
- Add drained pasta and broccoli to the creamy sauce tossing gently with tongs to coat everything evenly. Fold in shredded rotisserie chicken last so it warms but does not dry out.
- 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.
Common Mistakes to Avoid
- Skipping the pasta water. Big no. That starchy water makes the sauce cling to pasta like it is sworn to protect it.
- Adding cheese to a hot pan. You will end up with a grainy mess. Remove the pan from heat first. Trust me.
- Overcooking the broccoli to stringy sadness. Aim for tender crisp. If you nuked it too long toss it in cold water for a minute to stop the cooking.
- Using pre-shredded Parmesan. That stuff hides in plastic and tastes sad. Freshly grated saves the day.
- Trying to rush the simmer. Heat the cream gently so it does not separate. Patience pays off in silky sauce.
- Not tasting as you go. Salt is your friend. Add it slowly and taste.
Alternatives & Substitutions
- No heavy cream. Use half and half plus an extra tablespoon of butter for richness. It will be slightly lighter but still cozy.
- No rotisserie chicken. Use cooked shredded turkey or even canned chicken in a pinch. I prefer rotisserie for flavor and drama.
- Swap penne for rigatoni or ziti if that is what you have. Any tube pasta will hold the sauce nicely.
- Broccoli haters? Use spinach or peas instead. Peas give a pop of sweetness.
- Parmesan out of the fridge? Try Pecorino Romano if you like salt punch. Beware it is stronger so use less.
- Want more garlic action? Check out this creamy garlic parmesan chicken pasta for ideas on ramping up the garlicky vibe. IMO garlic makes everything feel more dramatic.
- Make it spicy by adding more red pepper flakes or a drizzle of hot honey right before serving. Bold move but delicious.
FAQ
Q Why add pasta water at the end
A Why not Use the reserved water 2 tablespoons at a time to loosen the sauce and make it glossy. It helps the sauce stick to each noodle.
Q Can I use frozen broccoli
A Absolutely Toss frozen florets into the pasta water during the last 3 minutes like the recipe says. No thawing needed. It is convenient and tasty.
Q Can I use margarine instead of butter
A Well technically yes but why hurt your soul like that The butter adds real richness so do yourself a favor and use it if you can.
Q How long does this keep in the fridge
A Store in an airtight container for 3 to 4 days. Reheat gently on the stove with a splash of chicken broth or reserved pasta water to revive the creaminess.
Q Can I freeze this
A You can but cream sauces sometimes change texture when frozen. Freeze portions without cheese if you plan to store them long term then add fresh cheese when reheating.
Q Is this kid friendly
A Yes most kids will love the cheesy pasta and familiar chicken. Keep the red pepper flakes separate and add to adult plates.
Q Can I make this ahead for a dinner party
A Make components ahead Shred the chicken and cook the pasta and broccoli. Reheat the sauce gently and toss everything together right before guests arrive. You will look like you planned for hours.
Final Thoughts
This dish feels fancy but it is mostly common sense and good shortcuts. Use that rotisserie chicken like the culinary cheat code it is. Keep the sauce gentle and smooth and you will look like you have a secret technique. Serve with a simple salad and maybe a glass of something cold and you are golden. Now go impress someone or yourself with this cozy pasta. You earned it.
Conclusion
If you want another take on this exact flavor profile and a slightly different method to compare against your results check out Creamy leftover rotisserie chicken pasta – Berry&Maple.
Print
Creamy Rotisserie Chicken Broccoli Pasta
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A quick and comforting pasta dish featuring tender rotisserie chicken, bright broccoli, and a rich cheese sauce that coats every piece of penne.
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 low-sodium chicken broth
- 1 cup freshly grated Parmesan cheese
- 1/2 cup whole milk shredded mozzarella cheese
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes (optional)
Instructions
- 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.
- Before draining, reserve 1 cup of starchy pasta water in a measuring cup. Drain pasta and broccoli together and set aside.
- 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.
- Pour in heavy cream and chicken broth, bringing mixture to a gentle simmer for 2-3 minutes.
- Remove skillet from heat completely before adding cheese. Whisk in Parmesan and mozzarella until smooth, then season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes.
- Add the drained pasta and broccoli to the creamy sauce, tossing gently to coat evenly. Fold in the shredded rotisserie chicken and mix.
- Add reserved pasta water 2 tablespoons at a time until you reach a creamy consistency. Stir in a cold knob of butter just before serving.
Notes
For a richer flavor, feel free to add more cheese or a squeeze of lemon for brightness. This dish is versatile and can adapt to your taste preferences.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
Keywords: creamy pasta, rotisserie chicken, broccoli pasta, quick dinner, comfort food
