I make this Creamy Rotisserie Chicken Broccoli Pasta on busy weeknights when I want comfort food without fuss. It’s a 30–40 minute, utterly satisfying skillet pasta that uses shredded rotisserie chicken for instant depth of flavor and tender broccoli for freshness — a perfect weeknight crowd-pleaser that’s easy to scale.
In case you’re building a quick lineup of creamy dinners, you might also enjoy this roundup of the best creamy chicken pasta recipes for weeknight dinners that pair well with this style of dish.
Why you’ll love this dish
This pasta hits all the marks: creamy, savory, and ready in under an hour with minimal hands-on effort. Using a store-bought rotisserie chicken slashes prep time but still delivers roasted flavor. The sauce is anchored with real Parmesan and finished with a bit of butter so it clings to penne and chicken beautifully.
“Comfort food that feels homemade — the rotisserie chicken keeps things fast without sacrificing taste.”
Perfect occasions: weeknight dinners, potlucks (keep warm in a slow cooker), or a simple weekend family meal. It’s also kid-friendly and fridge-friendly, making leftovers a reliable next-day lunch.
How this recipe comes together
This is a straightforward, three-part process:
- Cook pasta and blanch broccoli together in the same pot so you save time and dishes.
- Make a quick cream base with onions, garlic, chicken broth, and heavy cream, then melt in the cheeses off-heat so the sauce stays silky.
- Toss pasta, broccoli, and shredded rotisserie chicken into the sauce, loosen with reserved pasta water to reach your preferred consistency, and finish with a cold pat of butter for shine.
That’s it — no roux and no long simmering. The cheeses and pasta water create a naturally emulsified sauce that coats every bite.
What you’ll need
- 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 finely
- 1 medium yellow onion, diced small
- 2 tbsp butter (plus 1 cold pat to finish)
- 1 cup heavy cream
- 1/2 cup low-sodium chicken broth
- 1 cup freshly grated Parmesan cheese
- 1/2 cup whole-milk mozzarella, 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
Notes and swaps:
- For a spicy twist, try a Cajun seasoning swap; a creamy shrimp or chicken Cajun sauce works similarly and is a flavor sibling to a creamy Cajun chicken pasta.
- Use low-moisture mozzarella if you want less stringiness. Freshly grated Parmesan melts better than pre-grated.
Step-by-step instructions
- Bring a large pot of salted water to a rolling boil. Add the penne and cook per package directions until al dente.
- Add the broccoli florets to the pot for the last 3 minutes of pasta cooking so they’re bright and tender-crisp.
- Before draining, scoop and reserve 1 cup of the starchy pasta water. Drain pasta and broccoli together and set aside.
- In a large skillet over medium-low heat, add the olive oil and 2 tbsp butter. Once the butter melts, add the diced onion. Sauté about 4–5 minutes until softened and translucent.
- Add the minced garlic and cook 30 seconds more until fragrant — don’t let it brown.
- Pour in the heavy cream and chicken broth. Bring just to a gentle simmer for 2–3 minutes; avoid a hard boil to keep the cream from separating.
- Remove the skillet from the heat. Whisk in the Parmesan and mozzarella until the sauce is smooth and glossy.
- Season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes to taste.
- Add the drained pasta and broccoli to the skillet. Toss with tongs or gently stir to coat everything evenly.
- Fold in the shredded rotisserie chicken until heated through.
- If the sauce needs loosening, add the reserved pasta water a few tablespoons at a time until you reach a creamy, clingy consistency.
- Stir in a cold pat of butter at the end for extra shine and richness, then serve immediately.
Timing tip: Have your chicken shredded and ready before you start boiling water — it keeps the assembly fast.
Best ways to enjoy it
Serve this pasta warm straight from the skillet. Pairings:
- A crisp green salad with lemon vinaigrette to cut the richness.
- Garlic bread or a slice of crusty Italian bread to mop up sauce.
- Light white wines like Pinot Grigio or a citrusy Sauvignon Blanc, or a chilled rosé.
- For a dinner party, finish with a sprinkle of chopped parsley and an extra dusting of Parmesan.
Plating idea: Twirl portions onto warmed plates for restaurant-style presentation and top with a few extra cracked black peppercorns.
Storage and reheating tips
- Refrigeration: Cool to room temperature, transfer to an airtight container, and refrigerate within 2 hours. Keeps 3–4 days.
- Freezing: You can freeze, but the cream sauce may separate slightly. Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat gently on the stovetop over low heat with a splash of milk or broth to revive the sauce, stirring frequently. Microwave in short bursts, stirring between intervals. Ensure reheated chicken reaches 165°F (74°C) for safety.
Food safety: Never leave dairy-based pasta at room temperature for more than two hours to avoid bacterial growth.
Helpful cooking tips
- Use freshly grated Parmesan for the best melt and flavor; pre-grated often contains anti-caking agents that can affect texture.
- Don’t boil the cream — a gentle simmer keeps the sauce smooth.
- Reserve starchy pasta water — it’s the secret emulsifier that makes the sauce cling.
- Shred the chicken into bite-size pieces so every forkful gets protein.
- If your sauce looks grainy after adding cheese, remove from heat and whisk vigorously; adding a splash of warm pasta water helps bring it back together.
Creative twists
- Lemony chicken-broccoli pasta: Add 1–2 tsp lemon zest and a squeeze of lemon juice at the end for brightness.
- Swap penne for farfalle or rigatoni for different textures.
- Make it lighter: Substitute half-and-half for heavy cream and reduce cheese slightly.
- Make it vegetarian: Omit chicken, add white beans or roasted mushrooms for protein.
- Bake it: Transfer to a baking dish, top with extra mozzarella and breadcrumbs, and bake at 375°F until bubbly for a gratin-style finish.
Common questions
Q: Can I use frozen broccoli?
A: Yes. Add frozen florets straight to the pasta pot in the last 3–4 minutes of cooking; they’ll blanch and finish in the sauce.
Q: How long does this take from start to finish?
A: Plan on 30–40 minutes if the chicken is already shredded. Active hands-on time is about 20–25 minutes.
Q: Can I make this ahead for a potluck?
A: You can assemble and refrigerate the cooked pasta and sauce separately for up to one day. Reheat gently and combine just before serving. If you need to transport warm, keep it in a slow cooker on low.
Q: Is this safe for kids?
A: Yes — omit the red pepper flakes for a milder version. Cut broccoli small for easier eating and check salt levels to taste.
Q: What if my sauce is too thick or too thin?
A: Too thick — add reserved pasta water or a splash of broth by tablespoons until desired consistency. Too thin — simmer gently a few minutes to reduce; be careful not to overheat.
If you want more ideas for creamy pasta dinners to rotate through the week, check out the earlier link in the intro for additional inspiration.
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Creamy Rotisserie Chicken Broccoli Pasta
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Poultry
Description
A comforting and creamy pasta dish with rotisserie chicken and blanched broccoli, perfect for busy weeknights.
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 finely
- 1 medium yellow onion, diced small
- 2 tbsp butter (plus 1 cold pat to finish)
- 1 cup heavy cream
- 1/2 cup low-sodium chicken broth
- 1 cup freshly grated Parmesan cheese
- 1/2 cup whole-milk mozzarella, 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
Instructions
- Bring a large pot of salted water to a rolling boil. Add the penne and cook per package directions until al dente.
- Add the broccoli florets to the pot for the last 3 minutes of pasta cooking.
- Before draining, scoop and reserve 1 cup of the starchy pasta water. Drain and set aside.
- In a large skillet over medium-low heat, add the olive oil and 2 tbsp butter. Once melted, add the diced onion and sauté for 4–5 minutes.
- Add the minced garlic and cook for 30 seconds more.
- Pour in the heavy cream and chicken broth. Bring to a gentle simmer for 2-3 minutes.
- Remove the skillet from heat and whisk in the Parmesan and mozzarella until smooth.
- Season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes.
- Add the drained pasta and broccoli. Toss to coat.
- Fold in the shredded rotisserie chicken until heated through.
- If the sauce needs loosening, add reserved pasta water as needed.
- Stir in a cold pat of butter before serving.
Notes
For a spicy twist, consider using Cajun seasoning. Use low-moisture mozzarella for less stringiness. Serve warm with a side salad or garlic bread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian