Creamy Rotisserie Chicken Broccoli Pasta

There’s a moment when the steam rises from the pan and the kitchen fills with the warm, savory perfume of garlic, butter, and melting Parmesan — that’s the moment this dish makes you stop and smile. Creamy Rotisserie Chicken Broccoli Pasta is comfort on a plate: pillowy penne wrapped in a glossy, velvety sauce, bright-green broccoli florets that snap with each bite, and tender shreds of rotisserie chicken that add savory, juicy depth. The taste is rich but balanced; the texture contrasts (al dente pasta, crunchy broccoli, and silky sauce) keep every forkful interesting. It’s the kind of meal that feels like a hug — nostalgic, effortless, and utterly satisfying.

This recipe is perfect for weeknight dinners when you want something quick but special, for busy Sunday family meals, and for potlucks where everyone wants seconds. It’s also a champion for using leftover rotisserie chicken — making it ideal after a busy weekend or when you crave something indulgent without hours in the kitchen.

At a Glance

Prep Time: 10 minutes (mostly shredding and chopping)
Cook Time: 15–18 minutes (pasta + sauce)
Total Time: 25–30 minutes
Servings: 6
Difficulty Level: Easy / Weeknight-friendly

Nutrition Highlights

Nutrition estimates per serving (recipe makes ~6 servings). Values are approximate and depend on your specific brands and portion sizes; estimates are calculated using standard food composition values (USDA FoodData Central) and rounded for clarity. For personal dietary guidance, consult resources such as the Mayo Clinic or your healthcare provider.

Calories: ~785 kcal
Protein: ~52 g
Carbohydrates: ~65 g
- Fiber: ~6 g
Fat: ~35 g
- Saturated fat: ~16–20 g (from cream, butter, cheeses)
Cholesterol: ~170 mg
Sodium: ~900 mg (can be higher if your rotisserie chicken is heavily seasoned)

Why This Recipe Works

Perfect For…
This dish combines speed and familiarity: rotisserie chicken does the heavy lifting, penne cooks quickly, and the sauce comes together in minutes. It’s irresistible because it delivers bold, comforting flavors (garlic, Parmesan, butter) while still feeling balanced thanks to broccoli’s freshness. Serve it when you want a family-pleasing meal without the fuss — it conjures cozy memories of shared dinners and is versatile enough for casual weeknights, small gatherings, or even a relaxed holiday side.

Method & Process

Ingredients

1 lb (454 g) 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, shredded (whole milk)
1 tsp Italian seasoning
1/2 tsp garlic powder
1/4 tsp red pepper flakes (optional)
Salt and freshly ground black pepper, to taste

Optional ingredients / substitutions

Swap penne for gluten-free pasta to make the dish gluten-free.
Use half-and-half instead of heavy cream for a lighter sauce (sauce will be thinner).
Swap mozzarella for Fontina or provolone for a different melty character.
Add lemon zest or a squeeze of lemon at the end for bright acidity.
Use Greek yogurt (tempered) to lighten the cream at the end — fold in off-heat to avoid curdling (use ~1/2 cup).

Step-by-step Instructions

Bring a large pot of salted water to a boil. Add penne and cook according to package directions until al dente. During the last 3 minutes of cooking time, add the broccoli florets directly to the pasta water so they cook briefly and stay bright.
Before draining, reserve 1 cup of starchy pasta water in a measuring cup. Drain the pasta and broccoli together and set aside.
In your largest skillet, heat the olive oil and butter over medium-low heat. Add the diced onion and cook for 4–5 minutes until softened and translucent. Add the minced garlic and cook 30 seconds until fragrant — don’t let it brown.
Pour in the heavy cream and chicken broth, and bring the mixture to a gentle simmer for 2–3 minutes. Look for small bubbles around the edges; avoid a rolling boil to prevent the cream from separating.
Remove the skillet from the heat completely before adding the cheeses. Whisk in the Parmesan and mozzarella until the sauce is smooth, then season with Italian seasoning, garlic powder, salt, black pepper, and red pepper flakes if using.
Add the drained pasta and broccoli to the creamy sauce. Using tongs, toss gently to coat every piece evenly. Fold in the shredded rotisserie chicken last so the sauce doesn’t cool too quickly.
Add reserved pasta water, 2 tablespoons at a time, until you reach a creamy, glossy consistency that clings to the pasta. Stir in a cold knob of butter just before serving for a silky, restaurant-quality finish.
Taste and adjust seasoning. Serve immediately.

Practical tips:

Don’t add cheese while the skillet is still hot on the burner — removing it from heat prevents grainy sauce.
Reserve pasta water to adjust sauce — the starch helps the sauce cling and smooth out.
Check broccoli doneness by piercing the thickest floret with a fork; it should be tender-crisp.
If your rotisserie chicken is very salty, reduce added salt and use low-sodium chicken broth.

Best Pairings

Serve with a crisp green salad (baby spinach, lemon vinaigrette, toasted almonds) to cut the richness.
Warm crusty bread or garlic bread is perfect for sopping up any leftover sauce.
For a lighter option, pair with steamed green beans or a simple tomato-cucumber salad.
A chilled glass of Sauvignon Blanc or a light Chardonnay complements the creamy sauce.

Keeping it Fresh

Room temperature: Do not leave cooked pasta dishes out at room temperature for more than 2 hours (per USDA food-safety guidelines).
Refrigerator: Store in an airtight container for 3–4 days. Reheat gently on the stovetop over low heat with a splash of chicken broth or water to restore creaminess, or microwave in short intervals, stirring between each.
Freezer: This dish can be frozen for 2–3 months. Portion into freezer-safe containers, but be aware that cream-based sauces can change texture after freezing; reheat slowly and add a splash of broth or cream to revive the sauce.

Chef’s Advice

Use freshly grated Parmesan for the best melting and flavor — pre-grated powdery blends can make the sauce grainy.
Keep some cheese aside for finishing at the table; a little fresh Parm added just before serving brightens the whole dish.
If you prefer a silkier sauce with less richness, replace half the heavy cream with low-sodium chicken broth and finish with a tablespoon of butter.
For extra depth, sweat the onion slowly over medium-low heat until lightly caramelized — it adds a touch of sweetness that balances the cream.
Taste as you go — rotisserie chicken and cheeses vary in saltiness; seasoning should be adjusted at the end.

Creative Twists

Lemony Herb Chicken Broccoli Pasta
- Stir in the zest and juice of 1 lemon and a handful of chopped fresh parsley or basil at the end for brightness.
One-Pot Tomato Cream Version
- Add 1/2 cup crushed tomatoes or tomato paste to the cream step and reduce broth slightly for a pink, tangy sauce. Add sliced sun-dried tomatoes for more umami.
Vegetarian Swap
- Skip the chicken and add roasted chickpeas or pan-roasted mushrooms for a hearty vegetarian version. Use vegetable broth instead of chicken broth.
Lower-Fat Option
- Use half-and-half or whole milk thickened with a teaspoon of flour (make a slurry) and increase the breadcrumb topping for texture.
Spicy Sausage Variation
- Replace rotisserie chicken with sliced Italian sausage (pre-cooked) and add a pinch more red pepper flakes for a spicier profile.

Frequently Asked Questions

Q: Can I use leftover cooked chicken breast instead of a rotisserie chicken?
A: Yes — any shredded cooked chicken works. A rotisserie bird is just convenient and adds flavor. Adjust salt if the rotisserie bird was seasoned.

Q: My sauce is too thick / too thin — how do I fix it?
A: Too thick: add reserved pasta water or chicken broth 1–2 tablespoons at a time. Too thin: simmer gently to reduce slightly, or add a little more grated Parmesan off-heat to thicken.

Q: Can I make this ahead?
A: You can prepare the sauce and cook the pasta ahead, but combine and reheat gently just before serving for best texture. If fully assembled and refrigerated, the pasta will absorb sauce and be less saucy on reheating.

Q: Is there a gluten-free version?
A: Yes — use gluten-free penne. Ensure your rotisserie chicken and broths are gluten-free (some seasonings or broths contain hidden gluten).

Q: How can I reduce sodium?
A: Use a plain, low-sodium rotisserie chicken if available, choose low-sodium chicken broth, and use less added salt. Taste and adjust at the end.

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Conclusion

Give this Creamy Rotisserie Chicken Broccoli Pasta a try the next time you need a fast, satisfying dinner that feels indulgent without the fuss. If you love using rotisserie chicken in comforting pasta dishes, check out Berry & Maple’s rotisserie chicken broccoli alfredo recipe for another take, and for a baked variation that’s perfect for leftovers, see Chef Not Required’s chicken and broccoli pasta bake. Share your photos and tweaks — I love seeing how readers make the recipe their own.