Dinner

Creamy Rotisserie Chicken Broccoli Pasta Recipe

Name: Creamy Rotisserie Chicken Broccoli Pasta Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 lb penne pasta (Barilla recommended); 4 cups fresh broccoli florets (frozen works if needed); 1 whole rotisserie chicken, shredded (3-4 lbs, about 4 cups meat); 2 tbsp olive oil; 2 tbsp butter; 1 medium yellow onion, diced small; 3 cloves garlic, minced fine; 1 cup heavy cream; ½ cup low-sodium chicken broth; 1 cup freshly grated Parmesan cheese; ½ cup whole milk mozzarella, shredded; 1 tsp Italian seasoning; ½ tsp garlic powder; Salt and black pepper, to taste; ¼ tsp red pepper flakes (optional)

BySarah Summers January 18, 2026January 18, 2026

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Introduction

This creamy rotisserie chicken broccoli pasta is a comforting and easy weeknight meal packed with protein. Using store-bought rotisserie chicken and simple ingredients, it delivers rich Italian flavors in just 35 minutes. It’s the perfect dish for busy cooks who want a hearty, satisfying dinner without the fuss.

A white bowl filled with twisted rotini pasta coated in creamy white sauce, mixed with bright green broccoli florets scattered evenly throughout. Small, browned pieces of grilled chicken are layered on top and within the pasta, giving a slight golden color contrast. The textures show the pasta spiral ridges, tender broccoli, and slightly crisp chicken. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb penne pasta
1 whole rotisserie chicken, shredded (3-4 lbs, about 4 cups meat)
4 cups fresh broccoli florets (frozen works in a pinch)
2 tbsp olive oil
3 cloves garlic, minced fine
1 medium yellow onion, diced small
2 tbsp butter
1 cup heavy cream
½ cup low-sodium chicken broth
1 cup freshly grated Parmesan cheese
½ cup whole milk mozzarella, shredded
1 tsp Italian seasoning
½ tsp garlic powder
Salt and black pepper to taste
¼ tsp red pepper flakes (optional)

Instructions

Step 1: Bring a large pot of salted water to a boil. Cook the penne pasta according to package directions until al dente. In the last 3 minutes of cooking, add the broccoli florets directly to the pasta water to achieve a tender-crisp texture.
Step 2: Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta and broccoli together and set aside.
Step 3: In your largest skillet, heat olive oil and butter over medium-low heat. Cook the diced onion for 4-5 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to brown it.
Step 4: Pour in the heavy cream and chicken broth. Bring the mixture to a gentle simmer for 2-3 minutes, watching for small bubbles around the edges—avoid a rolling boil to prevent the cream from breaking.
Step 5: Remove the skillet from the heat completely. Whisk in the Parmesan and mozzarella cheese until the sauce is smooth. Season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes if using.
Step 6: Add the drained pasta and broccoli to the sauce. Toss gently to coat evenly. Fold in the shredded rotisserie chicken last to keep it tender. Add reserved pasta water 2 tablespoons at a time until the sauce reaches a creamy, glossy consistency.
Step 7: Stir in a cold knob of butter just before serving to give the sauce a silky, restaurant-quality finish.

Tips & Variations

Remove the sauce from heat before adding cheese to prevent graininess.
Use both white and dark meat from the rotisserie chicken for the best flavor and texture.
Add reserved pasta water gradually to adjust the sauce’s consistency to your liking.
For a spicier kick, increase the red pepper flakes or add a pinch of cayenne.
Swap penne for rotini or rigatoni if preferred; these pasta shapes hold sauce well.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors deepen overnight, making the dish even more delicious. To reheat, warm gently on the stovetop over low heat with a splash of cream or milk to prevent the sauce from breaking. Microwave reheating is possible but may cause the sauce to become grainy.

How to Serve

A close-up view of a white bowl filled with creamy pasta, showing about three layers of thick, light beige-colored rotini noodles covered in sauce. Scattered throughout the bowl are bright green broccoli florets with a slightly roasted texture and lightly browned grilled chicken pieces on top and mixed in, giving a golden-brown color with char marks. The bowl rests on a white marbled surface, enhancing the fresh and warm look of the dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works fine if you’re in a pinch. Just add it to the pasta water during the last few minutes of cooking as you would with fresh broccoli.

What can I serve with this pasta dish?

This rich pasta pairs well with lighter sides such as Caesar salad, simple green salad with lemon vinaigrette, roasted vegetables, or a protein-rich flatbread to soak up extra sauce.