Creamy Rotisserie Chicken Broccoli Pasta

When you’re looking for a comforting meal that feels indulgent yet comes together easily, look no further than this Creamy Rotisserie Chicken Broccoli Pasta. This dish brings together the savory flavors of tender rotisserie chicken, vibrant broccoli, and perfectly cooked penne pasta enveloped in a luscious creamy sauce. What makes it special? It’s a fantastic way to transform store-bought rotisserie chicken into a delightful dinner, packing in nutrition from the broccoli while ensuring every bite is as satisfying as the last.

Ideal for busy weeknights or casual gatherings with friends, this recipe offers a warm, satisfying embrace that will leave your guests coming back for seconds. With its creamy texture and rich flavors, it’s a dish for all occasions—whether it’s a cozy family dinner or a quick meal before heading out. Your loved ones will appreciate the love and effort you put into making a meal that feels like home.

This is what the finished dish looks like when perfectly baked.

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)

Fresh ingredients ready for preparation—each one essential for a creamy, flavorful dish.

Directions

1. Bring a large pot of salted water to a boil. Cook the penne pasta according to package directions until al dente. During the last 3 minutes of cooking time, add the broccoli florets directly to the pasta water.
2. Before draining, reserve 1 cup of starchy pasta water in a measuring cup. Drain the pasta and broccoli together and set aside.
3. Heat the olive oil and butter in your largest skillet over medium-low heat. Add the diced onion and cook for 4-5 minutes until softened. Then, add the minced garlic for 30 seconds until fragrant.
4. Pour in the heavy cream and chicken broth, bringing the mixture to a gentle simmer for 2-3 minutes. Watch for small bubbles to form around the edges; avoid a rolling boil.
5. Remove the skillet from heat completely before adding the cheese to prevent graininess. Whisk in the Parmesan and mozzarella until completely smooth. Then, season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes.
6. Add the drained pasta and broccoli to the creamy sauce, tossing gently with tongs to coat everything evenly. Finally, fold in the shredded rotisserie chicken.
7. Add reserved pasta water 2 tablespoons at a time until you reach a creamy, glossy consistency. For a restaurant-quality finish, stir in a cold knob of butter just before serving.

Tips & Variations

• Ingredient substitutions: You can use other pasta types like fusilli or farfalle. For a lighter option, swap heavy cream with half-and-half or almond milk.
• Optional variations: Consider adding other vegetables like sautéed mushrooms or sun-dried tomatoes for additional flavor. A sprinkle of fresh herbs like basil or parsley can also brighten the dish.
• Storage or reheating tips: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth or water to maintain the creamy texture.

Recipe Information

• Prep time: 15 minutes
• Cook time: 20 minutes
• Total time: 35 minutes
• Servings: 6
• Difficulty level: Easy

Creamy Rotisserie Chicken Broccoli Pasta, ready to serve and enjoy! Perfect for any occasion.