I still make this pasta when I need dinner to feel like a hug — fast, cheesy, and built from rotisserie shortcuts. It combines shredded rotisserie chicken, tender broccoli, and a silky Parmesan-mozzarella sauce tossed with al dente penne. If you want the original page with photos and notes while you cook, check the Creamy Rotisserie Chicken Broccoli Pasta recipe for reference.
Why you’ll love this dish
This is comfort without the fuss. It’s mostly pantry and fridge staples, uses pre-cooked chicken to save time, and finishes in about 25–30 minutes. Families like it because picky eaters accept the familiar flavors, while cooks love the texture lift from reserved starchy pasta water.
“A weeknight winner: quick, creamy, and the whole pan disappears.” — a regular at my dinner table
If you want a slightly different base for the same comfort-food vibe, try the creamy rotisserie chicken pasta for a version that focuses more on herbs than broccoli.
How this recipe comes together
Start by boiling penne and blanching broccoli in the same water. While pasta cooks, sweat onion and garlic in oil and butter. Add cream and chicken broth, simmer gently, then remove from heat and whisk in cheeses to avoid graininess. Toss pasta and broccoli into the sauce, fold in shredded rotisserie chicken, and loosen the sauce with reserved pasta water until glossy. Finish with a cold knob of butter for shine.
For a one-skillet weeknight shortcut that still hits the same creamy notes, you can compare methods with this one-pot chicken pasta to pick the workflow that suits your kitchen.
What you’ll need
- 1 lb penne pasta (sub for rigatoni or farfalle if you like)
- 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 recommended)
- 1 cup Parmesan cheese, freshly grated (do not use pre-grated for best melt)
- 1/2 cup mozzarella, whole milk, shredded
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes (optional)
- Salt and black pepper to taste
Notes: For a lighter dish, swap half-and-half for heavy cream but expect a thinner sauce. For a low-carb twist, consider the approach in this creamy low-carb chicken casserole with broccoli and bacon to skip pasta and keep similar flavors.
Directions to follow
- Fill a large pot with water and salt it well. Bring to a rolling boil.
- Cook penne until just shy of al dente per package directions. Three minutes before the end of cooking, add broccoli florets to the same pot so they blanch with the pasta.
- Before draining, reserve 1 cup of the starchy pasta water and set it aside. Drain pasta and broccoli together and leave briefly in the colander.
- Meanwhile, heat olive oil and butter in your largest skillet over medium-low heat. Add the diced onion and cook 4–5 minutes until soft and translucent. Stir in minced garlic and cook 30 seconds until fragrant.
- Pour in the heavy cream and chicken broth. Increase heat slightly to bring the mixture to a gentle simmer for 2–3 minutes — small bubbles around the edges are good; do not boil.
- Remove the skillet from the heat entirely. Add the Parmesan and mozzarella and whisk until the sauce is smooth. Season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes if using. Removing from heat prevents the cheese from becoming grainy.
- Add the drained pasta and broccoli to the skillet. Toss gently with tongs to coat everything in the sauce. Fold in the shredded rotisserie chicken last so it stays juicy.
- Add reserved pasta water two tablespoons at a time until the sauce reaches a glossy, silky consistency. Stop when the sauce clings to the pasta without pooling.
- Stir in a cold knob of butter off the heat for an extra-smooth finish. Taste and adjust seasoning. Serve immediately.
Best ways to enjoy it
Serve this pasta hot, straight from the skillet. For texture and brightness, sprinkle extra grated Parmesan and a squeeze of lemon over individual plates. A crisp green salad or roasted cherry tomatoes add freshness. If you want to spice things up at the table, pair the meal with a glass of chilled Pinot Grigio or a light lager and consider the flavor profile of a creamy Cajun chicken pasta if your guests like heat.
Plating tip: twist 1 to 1½ cups of pasta onto warm plates with tongs, top with extra chicken, and scatter microgreens or chopped parsley for color.
How to store & freeze
Cool leftovers quickly. Transfer to an airtight container and refrigerate within two hours of cooking. Consume within 3–4 days. To reheat, add a splash of milk or reserved pasta water and warm gently in a skillet over medium-low until steaming; microwaving works too but add liquid to keep the sauce silky.
To freeze: place cooled pasta in a freezer-safe container, press plastic wrap directly onto the surface to minimize ice crystals, and seal. Freeze up to 2 months. Thaw overnight in the fridge and reheat on the stove with a little broth or cream.
Food safety note: always reheat leftovers to 165°F (74°C) before serving.
Pro chef tips
- Freshly grate cheese from a block for the smoothest, least gritty sauce.
- Don’t skip reserving pasta water — the starch is what binds and brightens the sauce.
- Remove the pan from heat before adding cheese to avoid separation and graininess.
- Shred the rotisserie chicken by hand for better texture than slicing.
- If your sauce is pasty, a tablespoon of lemon juice can lift the flavor and cut richness.
Recipe variations
- Lighter: substitute half-and-half for heavy cream and increase Parmesan to maintain body.
- Veg-forward: add peas or sautéed mushrooms with the onion.
- Low-carb: replace pasta with roasted cauliflower florets or use the casserole approach in the low-carb link above.
- Spicy: stir in Cajun seasoning or top with hot honey for a sweet-heat finish.
- Baked: transfer to a baking dish, top with extra mozzarella, and broil until golden for a bubbly casserole.
Helpful answers
Q: Can I use frozen broccoli?
A: Yes. Add frozen florets during the last 3–4 minutes of the pasta’s cooking time as you would fresh. Do not thaw first; they’ll blanch in the boiling water.
Q: How long does this take to make?
A: Active time is about 25–30 minutes if your chicken is pre-shredded. Prep time drops significantly when using a store-bought rotisserie.
Q: Can I make this ahead?
A: You can prepare the sauce and shred the chicken a day ahead. Reheat gently and finish with reserved pasta water and butter after tossing with freshly cooked pasta.
Q: Is there a dairy-free option?
A: Use a high-fat dairy-free cream (like full-fat coconut cream if you don’t mind coconut notes) and a dairy-free shredded mozzarella; texture and flavor will differ from the original. Adjust seasoning to taste.
Q: What if my sauce is too thin or too thick?
A: Too thin — simmer briefly to reduce, or stir in more Parmesan (off heat). Too thick — add warm pasta water 1–2 tablespoons at a time until desired consistency.
Enjoy the comfort and speed of this creamy rotisserie chicken and broccoli pasta. It’s a weeknight star that scales well and welcomes improvisation.
Print
Creamy Rotisserie Chicken Broccoli Pasta
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Paleo
Description
This creamy pasta combines shredded rotisserie chicken and tender broccoli in a silky Parmesan-mozzarella sauce, perfect for a quick weeknight dinner.
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 chicken broth (low-sodium recommended)
- 1 cup Parmesan cheese, freshly grated
- 1/2 cup mozzarella, whole milk, shredded
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes (optional)
- Salt and black pepper to taste
Instructions
- Fill a large pot with water and salt it well. Bring to a rolling boil.
- Cook penne until just shy of al dente per package directions. Three minutes before the end of cooking, add broccoli florets to the same pot so they blanch with the pasta.
- Before draining, reserve 1 cup of the starchy pasta water and set it aside. Drain pasta and broccoli together and leave briefly in the colander.
- Meanwhile, heat olive oil and butter in your largest skillet over medium-low heat. Add the diced onion and cook 4–5 minutes until soft and translucent. Stir in minced garlic and cook 30 seconds until fragrant.
- Pour in the heavy cream and chicken broth. Increase heat slightly to bring the mixture to a gentle simmer for 2–3 minutes.
- Remove the skillet from the heat entirely. Add the Parmesan and mozzarella and whisk until the sauce is smooth. Season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes if using.
- Add the drained pasta and broccoli to the skillet. Toss gently with tongs to coat everything in the sauce. Fold in the shredded rotisserie chicken last so it stays juicy.
- Add reserved pasta water two tablespoons at a time until the sauce reaches a glossy, silky consistency. Stop when the sauce clings to the pasta without pooling.
- Stir in a cold knob of butter off the heat for an extra-smooth finish. Taste and adjust seasoning. Serve immediately.
Notes
For a lighter dish, swap half-and-half for heavy cream but expect a thinner sauce. For a low-carb twist, consider replacing pasta with roasted cauliflower.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 450mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg
Keywords: pasta, chicken, creamy, broccoli, quick dinner, comfort food