Samantha why make this recipe
This dish is quick, creamy, and uses a store-bought rotisserie chicken to save time. It feeds a family, tastes rich, and uses simple ingredients you likely have on hand. The pasta and broccoli make it a full meal in one pan.
introduction
This recipe makes a creamy pasta with shredded rotisserie chicken and broccoli. It cooks fast and feels like comfort food. If you like simple pasta salads and easy chicken pasta meals, try a different take like this chicken Caesar pasta salad for a cold option.
how to make Creamy Rotisserie Chicken Broccoli Pasta
- Bring a large pot of salted water to a boil. Add 1 lb penne and cook until al dente. In the last 3 minutes, add 4 cups broccoli florets to the same pot.
- Before draining, save 1 cup of the starchy pasta water. 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. Cook 1 diced medium yellow onion for 4–5 minutes until soft. Add 3 minced garlic cloves and cook 30 seconds until fragrant.
- Pour in 1 cup heavy cream and 1/2 cup low-sodium chicken broth. Bring to a gentle simmer for 2–3 minutes (small bubbles at the edges). Do not boil.
- Remove the skillet from the heat. Whisk in 1 cup freshly grated Parmesan and 1/2 cup shredded whole-milk mozzarella until smooth. Season with 1 tsp Italian seasoning, 1/2 tsp garlic powder, salt, pepper, and 1/4 tsp red pepper flakes if you like heat.
- Add the drained penne and broccoli to the sauce. Toss gently with tongs to coat. Fold in shredded meat from 1 whole rotisserie chicken (about 4 cups).
- Add reserved pasta water 2 tablespoons at a time until the sauce is creamy and glossy. Stir in a cold knob of butter just before serving for a silky finish.
For another easy weeknight chicken pasta idea, see a meal-prep style version like this chicken sausage pasta meal prep bowl.
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 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 (whole milk, shredded)
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes (optional)
- Salt and black pepper to taste
how to serve Creamy Rotisserie Chicken Broccoli Pasta
Serve hot straight from the pan. Add extra grated Parmesan and a sprinkle of black pepper. A drizzle of olive oil or a few lemon wedges on the side brightens the dish. Pair with a simple green salad or garlic bread.
how to store Creamy Rotisserie Chicken Broccoli Pasta
Cool to room temperature, then place in an airtight container. Store in the fridge for up to 3–4 days. Reheat gently on the stove with a splash of milk or reserved pasta water to loosen the sauce. You can freeze for up to 2 months, but texture may change; thaw overnight in the fridge before reheating.
tips to make Creamy Rotisserie Chicken Broccoli Pasta
- Do not boil the cream. Keep the sauce at a gentle simmer.
- Save pasta water; it thins and binds the sauce.
- Shred the chicken into bite-size pieces so it heats evenly.
- Use fresh Parmesan for best flavor and smooth sauce.
- Add pasta water slowly until you get the texture you like.
variation (if any)
- Make it spicy: add more red pepper flakes or a splash of hot sauce.
- Add mushrooms or sun-dried tomatoes for extra flavor.
- Swap penne for fettuccine or rigatoni.
- Use half-and-half instead of heavy cream for a lighter sauce (it will be thinner).
FAQs
Q: Can I use frozen broccoli?
A: Yes. Add it to the pasta water during the last 3 minutes, same as fresh.
Q: Can I make this dairy-free?
A: Use a dairy-free cream and dairy-free cheese, or make a cashew cream sauce. The texture and flavor will change.
Q: What if I don’t have a rotisserie chicken?
A: Use cooked leftover chicken, roasted chicken breast, or cook chicken pieces in the pan first and then shred.
Q: Can I prepare this ahead?
A: You can cook the pasta and sauce ahead and store separately. Reheat and toss together just before serving.
Q: How do I keep the sauce from getting grainy?
A: Remove the pan from heat before adding cheese and whisk until smooth.
Conclusion
For a similar creamy take using leftover rotisserie chicken, check this version from Berry & Maple. If you want a baked version that adds a crunchy top, see the chicken and broccoli pasta bake recipe at Chef Not Required.
Creamy Rotisserie Chicken Broccoli Pasta
Ingredients
Method
- Bring a large pot of salted water to a boil.
- Add 1 lb penne and cook until al dente.
- In the last 3 minutes of cooking, add 4 cups broccoli florets to the same pot.
- Before draining, save 1 cup of the starchy pasta water.
- Drain the pasta and broccoli together and set aside.
- In your largest skillet, heat 2 tbsp olive oil and 2 tbsp butter over medium-low heat.
- Cook 1 diced medium yellow onion for 4–5 minutes until soft.
- Add 3 minced garlic cloves and cook for 30 seconds until fragrant.
- Pour in 1 cup heavy cream and 1/2 cup low-sodium chicken broth.
- Bring to a gentle simmer for 2–3 minutes (small bubbles at the edges). Do not boil.
- Remove the skillet from heat and 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 desired.
- Add the drained penne and broccoli to the sauce. Toss gently with tongs to coat.
- Fold in shredded meat from 1 whole rotisserie chicken (about 4 cups).
- Add reserved pasta water 2 tablespoons at a time until the sauce is creamy and glossy.
- Stir in a cold knob of butter just before serving for a silky finish.
