Creamy, comforting, and on the table in about 30 minutes—this Creamy Rotisserie Chicken Broccoli Pasta is the kind of weeknight dinner that makes everyone sigh with relief. It uses shredded rotisserie chicken for instant flavor, tender broccoli for color and nutrition, and a luscious Parmesan-mozzarella sauce that clings to penne. If you want a nearly effortless, crowd-pleasing pasta that uses a store-bought shortcut without feeling store-bought, this is it — and you can compare a related, more garlicky version here: Creamy Rotisserie Chicken Broccoli Pasta.
Why you’ll love this dish
This recipe checks a lot of boxes: fast, family-friendly, and flexible. Rotisserie chicken gives deep roasted flavor without the work, while the cream-and-Parmesan sauce is rich enough to feel special but simple enough for a weeknight.
“I made this on a busy Tuesday and my kids cleared their plates — creamy, cozy, and easy to scale up.”
Perfect occasions: busy weeknights, potlucks, or an easy Sunday dinner when you want comfort without fuss. It’s also great for feeding guests because the sauce holds up well if you need to keep the pan warm for a short time.
The cooking process explained
Here’s the high-level flow so you know what to expect before you start: cook pasta and broccoli together, sauté aromatics, simmer cream and broth, finish the sauce off the heat with cheeses, then toss everything together with the shredded chicken. Reserving pasta water and finishing with a cold pat of butter are small steps that make the sauce silky and cohesive.
What you’ll need
- 1 lb (450 g) penne pasta
- 1 whole rotisserie chicken, shredded (about 4 cups cooked meat) — skin removed if you prefer less fat
- 4 cups broccoli florets (fresh or frozen)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 medium yellow onion, diced
- 2 tbsp butter (plus an extra pat to finish, optional)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup freshly grated Parmesan cheese (use real Parm for best melt)
- 1/2 cup shredded mozzarella
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes (optional, for heat)
- Salt and freshly ground black pepper, to taste
Ingredient notes/substitutions:
- Swap penne for rigatoni, ziti, or even fusilli. Gluten-free pasta works too—cook to package al dente.
- Use low-fat milk + 1 tbsp cornstarch if you want a lighter sauce (won’t be as rich).
- Frozen broccoli is a great time-saver; no need to thaw if you add it to the pasta pot as directed.
- For a garlic-forward twist, try this alternative recipe: creamy garlic Parmesan chicken pasta.
Step-by-step instructions
- Bring a large pot of generously salted water to a rolling boil. Add the penne and cook according to package directions for al dente. With about 3 minutes left on the timer, add the broccoli florets to the same pot so they cook with the pasta. Before draining, reserve 1 cup of the starchy pasta cooking water. Drain pasta and broccoli.
- Meanwhile, heat 2 tbsp olive oil and 2 tbsp butter in a large skillet over medium-low heat. Add the diced onion and sauté until translucent and slightly golden, about 5–6 minutes. Add the minced garlic and cook for 30–45 seconds until fragrant—don’t let it brown.
- Pour in 1 cup heavy cream and 1/2 cup chicken broth. Bring to a gentle simmer and let it reduce for 2–3 minutes to thicken slightly. Stir occasionally.
- Remove the skillet from the heat. Off the heat, whisk in 1 cup grated Parmesan and 1/2 cup mozzarella until the sauce is smooth. Whisking off the heat prevents the cheese from seizing and becoming grainy. Season with 1 tsp Italian seasoning, 1/2 tsp garlic powder, red pepper flakes if using, and salt and pepper to taste.
- Add the drained pasta and broccoli to the skillet and toss to coat. Fold in the shredded rotisserie chicken. If the sauce feels too thick, add reserved pasta water a few tablespoons at a time until you reach a glossy, saucy consistency.
- Stir in an extra pat of cold butter just before serving for sheen and silkiness. Taste and adjust seasoning. Plate and serve immediately.
Best ways to enjoy it
Serve this pasta with a simple green salad dressed in lemon vinaigrette to cut the richness. Crunchy garlic bread or toasted panko-studded breadcrumbs sprinkled on top add texture. For wine pairings, a crisp Sauvignon Blanc or a light unoaked Chardonnay complements the creaminess. Garnish with extra grated Parmesan, fresh parsley, or a squeeze of lemon to brighten the dish.
Storage and reheating tips
Refrigeration: Cool leftovers to room temperature, then store in an airtight container for up to 3–4 days.
Freezing: You can freeze, but cream sauces change texture. For best results, freeze the cooked components (pasta + chicken separate from sauce) in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.
Reheat: Gently reheat on the stovetop over low heat, adding a splash of milk or reserved pasta water to loosen the sauce. Microwave in 30–45 second bursts, stirring in between, and add a little extra liquid if it dries out. Always reheat to steaming hot (165°F / 74°C) for safety.
Pro chef tips
- Reserve pasta water: the starchy water helps the sauce cling to noodles and emulsifies fats into a silky coating.
- Cheese timing: always add hard cheeses like Parmesan off the heat to avoid separating. Soft shredded cheeses like mozzarella melt better if briefly returned to low heat, but don’t boil.
- Use quality Parmesan (Parmigiano-Reggiano) for flavor. Pre-grated powders are convenient but can be grainy.
- Shred rotisserie chicken with your hands to get varied bite-sized pieces and avoid dense chunks.
- If your sauce breaks (oil separates), whisk in a teaspoon of hot water or a splash of cream off heat to bring it back together.
Creative twists
- Lemon & herb: add 1 tsp lemon zest and a handful of chopped basil for freshness.
- Bacon & mushroom: crisp bacon first, sauté mushrooms in the rendered fat, then proceed.
- Spicy Cajun: swap Italian seasoning for Cajun seasoning and add smoked paprika.
- Lighter option: use 3/4 cup half-and-half plus 1/4 cup low-fat milk thickened with 1 tsp cornstarch.
- Vegetarian: replace chicken with roasted cauliflower and chickpeas for texture and protein.
Your questions answered
Q: How long does this take from start to finish?
A: About 25–35 minutes, depending on how quickly you shred the chicken. Pasta time is the longest single cooking task.
Q: Can I make this ahead for a party?
A: Yes. Cook pasta and broccoli slightly underdone, cool, and chill separately from the sauce. Reheat together, adding a splash of reserved pasta water to revive the sauce.
Q: Is it safe to use leftover rotisserie chicken?
A: Yes—store-bought rotisserie chicken is fully cooked. Keep it refrigerated and use within 3–4 days of purchase. When reheating in the dish, make sure the internal temperature reaches 165°F (74°C).
Q: Can I freeze the finished pasta?
A: You can, but cream sauces tend to separate. For best texture, freeze components separately and recombine when reheating.
Q: What if my sauce is too thin or too thick?
A: Too thin — simmer gently to reduce, or stir in a little more cheese off heat to thicken. Too thick — add reserved pasta water or a splash of chicken broth until you reach the desired silkiness.
Enjoy this comforting, time-saving pasta any night you need a delicious shortcut.
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Creamy Rotisserie Chicken Broccoli Pasta
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Non-Vegetarian
Description
Creamy and comforting pasta featuring rotisserie chicken and tender broccoli in a rich Parmesan-mozzarella sauce, ready in about 30 minutes.
Ingredients
- 1 lb (450 g) penne pasta
- 1 whole rotisserie chicken, shredded (about 4 cups cooked meat)
- 4 cups broccoli florets (fresh or frozen)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 medium yellow onion, diced
- 2 tbsp butter (plus an extra pat to finish, optional)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup freshly grated Parmesan cheese
- 1/2 cup shredded mozzarella
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
Instructions
- Bring a large pot of generously salted water to a rolling boil. Add the penne and cook according to package directions for al dente. With about 3 minutes left on the timer, add the broccoli florets to the same pot. Reserve 1 cup of the starchy pasta cooking water before draining.
- Heat 2 tbsp olive oil and 2 tbsp butter in a large skillet over medium-low heat. Add the diced onion and sauté until translucent and slightly golden, about 5–6 minutes. Add the minced garlic and cook for 30–45 seconds until fragrant.
- Pour in 1 cup heavy cream and 1/2 cup chicken broth. Bring to a gentle simmer and let it reduce for 2–3 minutes to thicken slightly.
- Remove the skillet from the heat. Off the heat, whisk in 1 cup grated Parmesan and 1/2 cup mozzarella until the sauce is smooth. Season with Italian seasoning, garlic powder, red pepper flakes (if using), and salt and pepper to taste.
- Add the drained pasta and broccoli to the skillet and toss to coat. Fold in the shredded rotisserie chicken. If the sauce feels too thick, add reserved pasta water until you reach a glossy consistency.
- Stir in an extra pat of cold butter just before serving. Taste and adjust seasoning. Plate and serve immediately.
Notes
Best enjoyed with a green salad or garlic bread. Can be customized with additional ingredients like lemon zest, bacon, or mushrooms.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian