Creamy Rotisserie Chicken Pasta

This creamy rotisserie chicken broccoli pasta brings together tender shredded chicken, crisp broccoli, and a luscious cheese sauce for a comforting weeknight meal that comes together in just over half an hour. Using store-bought rotisserie chicken makes this recipe a breeze without sacrificing any of the homemade feel.

I first made this when I was short on time but wanted something hearty for dinner. The whole family loved it so much it quickly turned into a go-to recipe in my rotation.

Gather Your Ingredients

• One pound penne pasta: sturdy enough to hold the creamy sauce and perfect for weeknight meals
• One whole rotisserie chicken, shredded: for convenience and juicy flavor look for natural or lightly seasoned varieties
• Four cups broccoli florets: fresh or frozen fresh for crunch or frozen for ease without losing nutrition
• Two tablespoons olive oil: for a flavorful base choose extra virgin for best taste
• Three cloves garlic, minced finely: to infuse sauce with aromatic depth
• One medium yellow onion, diced small: for a soft sweet layer of flavor
• Two tablespoons butter: to enrich the sauce and add a silky finish
• One cup heavy cream: provides creaminess and body to the sauce
• Half cup low-sodium chicken broth: balances richness with savory undertones
• One cup freshly grated Parmesan cheese: for nutty sharpness grate fresh if possible for melt-in sauce texture
• Half cup whole milk mozzarella cheese, shredded: for gooey melt and mild richness
• One teaspoon Italian seasoning: blends herbs that complement both chicken and broccoli
• Half teaspoon garlic powder: enhances the overall garlicky flavor
• Quarter teaspoon red pepper flakes: optional but recommended for a hint of warmth

How to Make It

Sauté the Aromatics:

Heat two tablespoons olive oil and two tablespoons butter in your biggest skillet over medium-low heat. Add diced onion and cook gently for 4 to 5 minutes until soft and translucent. Stir in the minced garlic and cook for 30 seconds just until fragrant, careful not to brown it which can cause bitterness. This stage builds the base flavor for the sauce.

Cook Pasta and Broccoli Together:

Fill a large pot with water and bring to a rapid boil. Salt generously. Add one pound penne pasta and cook according to package directions until al dente, usually about 9 to 11 minutes. During the last three minutes, add four cups broccoli florets directly into the pasta water. This ensures broccoli is perfectly tender and cooks with the pasta for convenience.

Reserve Pasta Water and Drain:

Before draining, scoop out one cup of the starchy pasta water and set aside. Drain pasta and broccoli using a colander and set aside to be combined with the sauce later. The pasta water will help loosen and shine the sauce when mixed.

Simmer the Cream Sauce:

Pour one cup heavy cream and half cup chicken broth into the skillet with the softened onions and garlic. Warm over medium heat and bring to a gentle simmer, watching closely until small bubbles appear around the edges, for about 2 to 3 minutes. Avoid a rolling boil which may cause the cream to split.

Whisk in the Cheeses Off the Heat:

Remove skillet from heat completely. Add one cup freshly grated Parmesan and half cup shredded mozzarella cheese while whisking swiftly until the sauce is silky smooth. This prevents grainy sauce texture. Season the sauce with one teaspoon Italian seasoning, half teaspoon garlic powder, salt and pepper to your taste, and a quarter teaspoon of red pepper flakes if using for a subtle spicy kick.

Combine Pasta, Broccoli, and Chicken:

Add the drained pasta and broccoli to the creamy sauce in the skillet. Use tongs or a large spoon to gently toss everything together until all ingredients are evenly coated. Finally fold in about four cups shredded rotisserie chicken to warm through.

Adjust the Sauce Consistency:

Add reserved pasta water two tablespoons at a time until your sauce reaches a creamy, glossy consistency that clings beautifully to every piece of pasta without being runny. Just before serving stir in a cold knob of butter for a restaurant-quality finish and extra sheen.

Parmesan is my secret weapon here because freshly grated cheese melts with such creaminess and depth of flavor that transforms the sauce. I remember the first time I made this for my family and saw how quickly the platters emptied. Now it’s a comfort dish that always sparks happy memories on busy nights.

Flavor Boosters

Storage Tips store leftovers in airtight containers in the refrigerator for up to three days. Reheat gently on low heat, adding a splash of broth or milk if the sauce thickens too much while warming. This keeps the pasta moist and creamy without drying out. Ingredient Substitutions use chicken breast or thighs cooked from scratch instead of rotisserie chicken if you prefer homemade touches. Cauliflower florets make an excellent low-carb broccoli substitute. For a lighter version swap heavy cream for half and half or whole milk, though the sauce will be less rich.

Serving Suggestions

Serve this pasta alongside a crisp green salad with lemon vinaigrette to cut through the richness. Garlic bread or warm focaccia are perfect for soaking up any leftover sauce. A squeeze of fresh lemon juice on the top adds a bright contrast that livens the dish.

Creative Twists

Seasonal Adaptations use fresh broccoli in spring and summer for bright crunch. In colder months, frozen broccoli is just as good and easy to stock. Try adding chopped sun-dried tomatoes in the sauce during summer for a sweet tangy twist. Success Stories one friend told me this became a hit at her dinner party because the richness feels indulgent but it’s easy to make in big batches. Another told me their kids devoured it even with the hidden vegetables, which is always a win. Freezer Meal Conversion this pasta freezes well if you undercook it slightly to avoid mushiness after thawing. Cool completely then pack into freezer-safe portions. Thaw overnight in the fridge and reheat gently on the stovetop adding a splash of broth to bring back creaminess.

This recipe is perfect for busy weeknights when you want comfort food without the hassle. Freshly grated Parmesan truly makes all the difference in flavor and texture.

Common Questions About the Recipe

→ Can I use fresh broccoli instead of frozen?

Yes, fresh broccoli florets work well and can be cooked along with the pasta for best texture and flavor.

→ What type of pasta is best for this dish?

Penne pasta is ideal as it holds the creamy sauce well, but other short pastas like rigatoni or fusilli can also be used.

→ How do I prevent the sauce from becoming grainy?

Remove the sauce from heat before adding cheeses to avoid curdling and ensure a smooth, creamy texture.

→ Can I substitute rotisserie chicken with another protein?

Cooked shredded chicken breasts or thighs can be used as alternatives, maintaining similar flavor and texture.

→ What is the purpose of adding reserved pasta water?

The starchy pasta water helps thin the sauce slightly and creates a glossy, silky finish that clings to pasta.