Name: Creamy Rotisserie Chicken Broccoli Pasta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
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); 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)

I love weeknights that feel cozy without much fuss. This pasta is one of those meals. It uses a store-bought rotisserie chicken so you save time. It pairs tender chicken with bright broccoli and a silky cheese sauce. I promise it tastes like you spent hours on it, even when you didn’t. If you want the full recipe on the site, I keep everything simple for home cooks with my own take on Creamy Rotisserie Chicken Broccoli Pasta.

why make this recipe

You can make it on a busy night. It uses pantry staples and one rotisserie chicken. Kids love the cheesy sauce. You get protein and a green veg in one pan. And the sauce stays creamy if you follow a couple of easy tricks.

how to make Creamy Rotisserie Chicken Broccoli Pasta

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), 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)

Directions:

Bring a large pot of salted water to a boil. Add the penne and cook according to package directions until al dente.
During the last 3 minutes of cooking, add the broccoli florets straight to the pasta water. This saves time and keeps the broccoli bright.
Before you drain, scoop out 1 cup of the starchy pasta water and set it aside. Drain the pasta and broccoli together.
Heat the olive oil and butter in your largest skillet over medium-low. Add the diced onion. Cook 4–5 minutes until softened. Stir in the minced garlic and cook 30 seconds until fragrant.
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 rolling boil.
Remove the skillet from the heat completely before adding the cheeses. Whisk the Parmesan and mozzarella in until smooth. Add Italian seasoning, garlic powder, salt, pepper, and red pepper flakes if you like heat.
Add the drained pasta and broccoli to the sauce. Toss gently with tongs to coat. Fold in the shredded rotisserie chicken last so it stays tender.
Add the reserved pasta water 2 tablespoons at a time until the sauce reaches a creamy, glossy consistency. Stir in a cold knob of butter just before serving for a restaurant-quality finish.

If you want a refresher on building a silky sauce, I also show the same technique in my creamy pasta recipe with extra tips for rescue with pasta water.

how to serve Creamy Rotisserie Chicken Broccoli Pasta

Serve it hot and simple. Plate right from the skillet. Add a fresh grind of black pepper. Sprinkle extra Parmesan for people who want more cheese. I like a squeeze of lemon on the side for brightness.

how to store Creamy Rotisserie Chicken Broccoli Pasta

Cool to room temperature within two hours. Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat. Add a splash of milk or a tablespoon of the reserved pasta water to loosen the sauce as it warms. Do not freeze the assembled dish; the cream sauce can separate when frozen.

tips to make Creamy Rotisserie Chicken Broccoli Pasta

Use the reserved pasta water. The starch helps the sauce cling to the noodles.
Remove the skillet from heat before adding cheese. This prevents grainy sauce.
Shred the chicken by hand for big, tender pieces.
If you want bolder flavors, try the spice mix from my cowboy butter chicken pasta for a smoky kick.
If the sauce gets too thick after sitting, stir in 1–2 tablespoons of warm water or cream while reheating.

variation (if any)

Make it mushroom-forward by skipping the chicken and using a mix of cremini and baby bella mushrooms. Sauté the mushrooms until golden before adding the onion. For a beefy swap, brown ground beef or use leftover steak and follow the same sauce steps; you can also look at ideas in my creamy beef pasta for inspiration. If you want a vegetarian, meatless comfort dish, take cues from my creamy mushroom pasta.

FAQs

Q: Can I use frozen broccoli?
A: Yes. Add frozen florets straight to the boiling pasta during the final 3 minutes of cooking. They will cook through and stay bright.

Q: My sauce looks grainy after adding cheese. What went wrong?
A: You likely added the cheese while the pan was too hot. Always remove the skillet from heat and whisk in the cheese slowly. A little reserved pasta water helps smooth the sauce.

Q: Can I make this ahead for meal prep?
A: You can prep the chicken and cook the pasta ahead. Store separately and combine with warmed sauce when ready to serve. This keeps the pasta from getting mushy.

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