Creamy Rotisserie Chicken Broccoli Pasta
A comforting one-skillet pasta dish featuring tender broccoli and rich Parmesan-mozzarella sauce, made easy with shredded rotisserie chicken and starchy pasta water.
I’ve been making a version of this creamy rotisserie chicken and broccoli pasta for weeknights when I want something comforting but not fussy. It’s a one-skillet-style finish using shredded rotisserie chicken for instant protein, tender broccoli tossed into the pasta pot for easy prep, and a Parmesan-mozzarella sauce that stays glossy thanks to starchy pasta water. If you like comforting pasta shortcuts, you might also enjoy this Creamy Cajun Chicken Broccoli Pasta which follows a similar “shortcut-first” philosophy.
Why you’ll love this dish
This pasta hits several marks at once: fast, family-friendly, and flexible. Using a store-bought rotisserie chicken cuts prep time dramatically while delivering rich flavor. Adding broccoli to the pasta pot for the final 3 minutes saves a pan and keeps the florets bright and tender. The sauce is heavy-cream based for silky mouthfeel, but the trick of adding reserved starchy pasta water gives a glossy, restaurant-quality finish without extra cheese clumps.
When to make it:
- Weeknight dinners when you want comfort without hours in the kitchen.
- Potlucks or casual family gatherings — it travels well.
- A great way to use leftover chicken or stretch a rotisserie bird into several meals.
It’s also a good template for swaps if you want something lighter or spicier. If you prefer citrus-bright chicken pastas, check out this quick 15-minute creamy lemon chicken orzo for inspiration.
How this recipe comes together
Before you cook, here’s a quick roadmap so nothing surprises you:
- Boil the pasta in a large pot; toss broccoli into the pot for the last 3 minutes so both finish together.
- Reserve pasta water (the starchy liquid) and drain pasta + broccoli.
- Sauté onion gently in olive oil + butter, add garlic briefly.
- Simmer heavy cream with chicken broth, then remove from heat and whisk in grated cheeses until smooth.
- Add pasta and broccoli to the sauce, fold in shredded rotisserie chicken.
- Adjust texture with reserved pasta water and finish with a cold knob of butter for shine.
This overview helps you manage timing: while the pasta cooks you can shred the chicken, prep the aromatics, and warm the skillet.
Gather these items
- 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 (not pre-shredded)
- 1/2 cup mozzarella cheese, shredded (whole milk preferred)
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
Substitutions and notes:
- Use rotisserie chicken to save time — or roast your own if preferred.
- Frozen broccoli works fine; no need to thaw when adding to the pasta pot.
- For a lighter sauce, swap half-and-half for heavy cream but reduce expected silkiness.
- Freshly grated Parmesan melts far better than pre-grated powders.
Step-by-step instructions
- Bring a large pot of generously salted water to a boil. Cook 1 lb penne according to package directions until al dente. During the last 3 minutes of cooking, add 4 cups broccoli florets directly to the pasta water.
- Before you drain, scoop out and reserve 1 cup of starchy pasta water into a measuring cup. Drain pasta and broccoli together and set aside.
- In your largest skillet, heat 2 tbsp olive oil and 2 tbsp butter over medium-low heat. Add the diced onion and cook 4–5 minutes until softened and translucent. Add the minced garlic and cook 30 seconds until fragrant — don’t let it brown.
- Pour in 1 cup heavy cream and 1/2 cup low-sodium chicken broth. Bring the mixture to a gentle simmer for 2–3 minutes — look for small bubbles around the edge, not a boil.
- Remove the skillet completely from heat. Whisk in 1 cup freshly grated Parmesan and 1/2 cup shredded mozzarella until smooth. Season with 1 tsp Italian seasoning, 1/2 tsp garlic powder, salt, pepper, and 1/4 tsp red pepper flakes if using. (Adding cheese off heat prevents graininess.)
- Add the drained penne and broccoli to the creamy sauce. Use tongs to toss gently until everything is evenly coated. Fold in the shredded rotisserie chicken last so it warms without becoming dry.
- Add reserved pasta water 2 tablespoons at a time until the sauce reaches a creamy, glossy consistency. Finish by stirring in a cold knob of butter just before serving for a silky sheen.
Creamy Rotisserie Chicken and Broccoli Pasta
- Prep
- 10 MIN
- Cook
- 20 MIN
- Total
- 30 MIN
- Serves
- 4
01Ingredients
Main Ingredients
02Method
- Cooking Pasta and Broccoli
- Preparing the Sauce
- Combining Pasta and Chicken
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0 OF 17 DONE03Recipe notes
- 01This dish is great for weeknight dinners and can be customized with lighter options or variations like adding lemon for brightness.
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What to serve it with
This pasta is substantial on its own but pairs beautifully with:
- A simple green salad with lemon vinaigrette to cut the creaminess.
- Garlic bread or crusty ciabatta for soaking up sauce.
- Light roasted vegetables like asparagus or roasted cherry tomatoes for color.
For a bolder, spicier pairing, try it alongside a Cajun pasta for contrast — fans of spice often pair it with a Cajun Chicken Pasta variation.
Plating tip: spoon a nest of pasta into warm bowls, top with extra grated Parmesan and a crack of black pepper. A sprinkle of chopped parsley brightens the look.
Storage and reheating tips
Refrigerate leftovers within two hours of cooking. Store in an airtight container for 3–4 days.
Reheat gently on the stovetop over low heat with a splash of chicken broth or cream to loosen the sauce. Microwave in 30-second bursts, stirring between intervals.
To freeze: cool completely and place in freezer-safe containers for up to 2 months. Thaw in the refrigerator overnight before reheating.
Food safety: reheat to an internal temperature of 165°F (74°C) to ensure safe reheating of chicken.
Recipe variations
- Lemon & herb: add 1–2 tbsp lemon juice and extra parsley for brightness.
- Cheesy bake: transfer the finished pasta to a baking dish, top with extra mozzarella, and broil until golden for a casserole-style finish. (See similar baked ideas in recipes like this chicken-and-broccoli pasta bake.)
- Low-carb swap: use chickpea or lentil penne for extra protein and fiber.
- Dairy-free: use full-fat coconut milk and dairy-free parmesan; expect different flavor but similar creaminess.
- Spicy version: increase red pepper flakes and add a pinch of smoked paprika.
Your questions answered
How long does this take to make start-to-finish?
A: About 25–30 minutes if you use a pre-shredded rotisserie chicken and have everything prepped.
Can I use frozen broccoli?
A: Yes. Add frozen florets directly to the boiling pasta for the last 3–4 minutes. No need to thaw first.
Will the sauce split if I reheat it?
A: It can if reheated too fast. Reheat gently with a splash of broth or cream and stir until warmed through.
Can I reduce the cream for a lighter dish?
A: You can swap half the heavy cream for low-fat milk or half-and-half, but expect a thinner, less silky sauce.
Is this recipe freezer-friendly?
A: Yes — store in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat gently.
Conclusion
If you want more ideas that use rotisserie chicken and creamy sauce techniques, this Berry & Maple take on a similar dish is a friendly read: Creamy leftover rotisserie chicken pasta – Berry&Maple. You might also like my Creamy Rotisserie Chicken Broccoli Pasta.
Pasta
Pasta
Crockpot & Slow Cooker
