Creamy Rotisserie Chicken Broccoli Pasta

Creamy Rotisserie Chicken Broccoli Pasta

Introduction

Imagine a warm bowl that greets you with a cloud of buttery garlic aroma, the tangy kiss of Parmigiano, and the tender, comforting bite of shredded rotisserie chicken woven through al dente penne and bright green broccoli. The sauce clings like satin to each noodle—silky, glossy, and studded with flecks of red pepper and herb—while the first forkful delivers a satisfying contrast: creamy richness, salty cheese, and the gentle snap of broccoli. It’s the sort of dish that slows conversation and invites second helpings.

This recipe is perfect for weeknight dinners when you want something that tastes like comfort food but comes together in under an hour; it’s equally at home on a potluck table or for cozy weekend lunches. If you love one-pan convenience and crave a dish that feels a little indulgent yet approachable, this is for you. For another creamy, crowd-pleasing chicken pasta that leans on similar flavors with a slow-cooker twist, you might also enjoy this related recipe: creamy crockpot garlic parmesan chicken pasta.

At a Glance

• Prep time: 15 minutes
• Cook time: 15 minutes
• Total time: 30 minutes
• Servings: 6
• Difficulty level: Easy

Nutrition Highlights

Nutrition estimates per serving (approximate). Values were calculated using standard ingredient profiles (USDA FoodData Central) and rounded to sensible figures for home cooks. These are estimates — use a nutrition program or label reading for precise medical needs.

• Calories: ~840 kcal
• Protein: ~46 g
• Carbohydrates: ~65 g
• Fat: ~44 g
• Fiber: ~5 g
• Sodium: variable (depends on rotisserie chicken and added salt)

Notes on accuracy and health context:

• Calculations were based on typical supermarket ingredients (1 lb dry penne, ~4 cups shredded rotisserie chicken, 1 cup heavy cream, cheeses, oils). USDA FoodData Central is the primary source for the ingredient nutrient values; recommendations from trusted health sites (e.g., Mayo Clinic, CDC) informed portion and sodium notes.
• To reduce calories, fat, and saturated fat, swap heavy cream for half-and-half or a lower-fat milk-thickened with a light roux, use skinless chicken breast, and reduce the amount of cheese (see variations).

Why You’ll Love It

This recipe blends three things most of us crave: effortless speed, crowd-pleasing comfort, and flexible ingredients. The rotisserie chicken gives deep, roasted flavor without the hands-on cooking; the heavy cream and cheeses make a truly luscious sauce that feels indulgent; and the broccoli adds color, texture, and a healthy dose of vitamins. It’s ideal when you want to create a weeknight “wow” with minimal fuss—family-friendly, freezer-friendly (if you opt to freeze components), and built to pair beautifully with simple salads or garlic bread.

How to Make Creamy Rotisserie Chicken Broccoli Pasta

Ingredients

• 1 lb (454 g) 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 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)
• Salt and freshly ground black pepper, to taste

Optional ingredients and substitutions

• Swap heavy cream for half-and-half + 1 tsp cornstarch (whisked) to lighten.
• Use gluten-free pasta to make the dish gluten-free.
• Replace mozzarella with fontina or provolone for a different melt and flavor.
• For a lighter dish, use 2 cups shredded skinless chicken breast instead of a whole rotisserie chicken.
• Add lemon zest or 1 tbsp lemon juice at the end for brightness.

Method & Process

1. Bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente. During the last 3 minutes of cooking, add the broccoli florets directly to the pasta water to blanch them.
2. Before draining, reserve 1 cup of the starchy pasta water into a measuring cup. Drain the pasta and broccoli together and set aside.
3. In your largest skillet, heat the olive oil and butter over medium-low heat. Add the diced onion and cook for 4–5 minutes until softened and translucent.
4. Stir in the minced garlic and cook for 30 seconds, just until fragrant—do not let it brown.
5. Pour in the heavy cream and chicken broth. Bring the mixture to a gentle simmer for 2–3 minutes; look for small bubbles at the edges, not a full boil.
6. Remove the skillet from the heat completely before adding cheese to prevent graininess. Whisk in the Parmesan and mozzarella until smooth and glossy. Season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes if using.
7. Add the drained pasta and broccoli to the skillet, tossing gently with tongs to coat everything evenly. Fold in the shredded rotisserie chicken last so it warms through without drying out.
8. If the sauce seems too thick, add the reserved pasta water 2 tablespoons at a time until you reach a creamy, glossy consistency. Stir in a cold knob of butter (about 1 tbsp) just before serving for a restaurant-quality finish.
9. Taste and adjust seasoning; serve immediately.

Practical tips

• Avoid overmixing once the cheese is added—too much agitation or high heat can make the sauce separate.
• Use freshly grated Parmesan for the best melt and flavor; pre-grated powders contain anti-caking agents that affect texture.
• If using frozen broccoli, do not thaw—add it straight to the boiling pasta water as directed.

(For a slightly different creamy approach that highlights similar flavors, see this related baked-style recipe: creamy garlic parmesan chicken pasta recipe.)

Best Pairings

• Crisp green salad with a lemon vinaigrette to cut the richness.
• Garlic bread or crusty ciabatta to sop up the sauce.
• Light sautéed greens (spinach or Swiss chard) with a squeeze of lemon.
• For drink pairings, a chilled Pinot Grigio or a soft Merlot complements the cream and chicken without overpowering it.

How to Store

• Room temperature: Do not leave pasta with cream-based sauce at room temperature for more than 2 hours (food safety risk).
• Refrigeration: Store in an airtight container for up to 3–4 days. Reheat gently on the stove with a splash of milk or broth to restore creaminess.
• Freezer: Cream-based pasta sauces can separate after freezing and thawing. If you must freeze, store pasta and sauce separately if possible. Properly sealed, frozen pasta (sauce separate) will keep 1–2 months; expect some texture change. Thaw overnight in the fridge and reheat gently.

Pro Tips & Tricks

• Cheese technique: Always remove the sauce from hot heat before adding cheeses to prevent the fats from separating and the cheese from becoming grainy.
• Sauce consistency: Reserve that pasta water—its starch is the secret to a silky, clingy sauce. Add it slowly until you get the desired texture.
• Chicken texture: Fold in shredded chicken at the very end so it heats through without drying out. Rotisserie chicken skin adds flavor but remove large pieces if you prefer lower fat.
• Season in layers: Salt the pasta water and the sauce lightly, taste at the end, and adjust. Cheeses add a lot of salt, so be conservative early on.

Delicious Variations

• Lighter Lemon-Parsley Version: Use half-and-half (thickened by a tablespoon of cornstarch) instead of heavy cream, omit mozzarella, and add 1 tbsp lemon juice and 2 tbsp chopped parsley for brightness.
• Gluten-Free & Veg-Forward: Use a gluten-free penne and increase broccoli to 6 cups; add roasted cherry tomatoes and finish with basil for a fresher take.
• Vegan Twist: Replace chicken with seasoned and pan-seared tofu or chickpeas, use vegan butter and unsweetened oat milk + 1 tsp cornstarch to thicken, and swap Parmesan for nutritional yeast + a vegan parmesan alternative.
• One-Pan Baked Casserole: Combine cooked pasta, chicken, broccoli, and sauce in a baking dish, top with extra mozzarella and breadcrumbs, and bake at 375°F (190°C) for 15–20 minutes until bubbly and golden.

Frequently Asked Questions

Q: Can I use raw chicken instead of rotisserie?
A: Yes—dice boneless chicken and sauté until fully cooked (internal temp 165°F/74°C), then proceed. Rotisserie chicken simply speeds the process and adds flavor.

Q: My sauce separated—what went wrong?
A: Most often you added cheese while the pan was too hot or boiled the cream. Remove from heat before adding cheese and whisk gently. If it separates, a small whisked cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) warmed in can help bring it back.

Q: How can I make this lighter or lower in saturated fat?
A: Use half-and-half or 2% milk thickened with a small roux/cornstarch, use skinless chicken breast, and reduce the Parmesan to 1/2 cup. Increasing vegetables also stretches the dish more healthfully.

Q: Can I prepare this ahead?
A: You can cook the pasta and broccoli and prepare the sauce separately; combine and reheat shortly before serving. Avoid assembling long before serving to prevent soggy pasta.

Q: How do I reheat leftovers so they’re not dry?
A: Reheat gently on the stovetop over low heat with a splash of milk or broth, stirring frequently until warmed through. Microwaving short bursts with added liquid also works.

Conclusion

If you’re after a weeknight dinner that feels like a warm hug, this Creamy Rotisserie Chicken Broccoli Pasta delivers—fast, flexible, and utterly satisfying. If you’d like an alternate inspiration for a stovetop casserole version of chicken and broccoli pasta, check this cozy take: Chicken Broccoli Pasta – a quick stovetop casserole! For a slightly different creamy broccoli-and-chicken approach with useful make-ahead notes, see this helpful recipe collection: Creamy Broccoli Chicken Pasta – Simply Delicious.

Give it a try, then come back and tell me how you dressed it up—extra heat, extra lemon, or a crunchy breadcrumb finish? Share photos and tips so other readers can try your twist.