Creamy Rotisserie Chicken Broccoli Pasta

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Creamy Rotisserie Chicken Broccoli Pasta is my go-to when I need dinner fast but still crave something comforting and a little special. This silky, cheese-forward penne loaded with shredded rotisserie chicken and tender broccoli comes together in under 30 minutes, making it ideal for busy weeknights, casual get-togethers, or when you need a fridge-cleanout winner. If you like rich pasta dishes but want something approachable, this recipe delivers — and it plays nicely with pantry staples like Parmesan and a splash of starchy pasta water. For another creamy chicken pasta idea, try this Creamy Garlic Parmesan Chicken Pasta.

Why you’ll love this dish

This recipe hits a sweet spot: fast, filling, and family-friendly. Using a store-bought rotisserie chicken trims prep time without sacrificing flavor, while the reserved pasta water builds a glossy, restaurant-style sauce. It’s budget-friendly (chicken leftovers + pantry cheese), adaptable (frozen broccoli, different cheeses), and comfy enough for picky eaters.

“Weeknight magic — creamy, extra-cheesy, and everyone asked for seconds.” — a happy home cook

How this recipe comes together

Start by cooking penne and blanching broccoli right in the same pot to save time and pans. While the pasta cooks, sweat onion and garlic, then simmer heavy cream with a little chicken broth. Off the heat, whisk in cheeses for a silky sauce. Toss pasta and broccoli into the sauce, fold in shredded rotisserie chicken, and loosen with reserved pasta water until glossy.

What you’ll need

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)

Substitutions and quick swaps:

• No heavy cream? Use 1 cup half-and-half plus 2 tbsp cream cheese for body, but reduce simmer time to avoid separation.
• Swap penne for rigatoni, fusilli, or short pasta shapes used for bakes.
• Use sharp cheddar or fontina in place of mozzarella for a different melty profile.
• Frozen broccoli works fine — add it directly from the bag during the last cooking minutes.

Directions

1. Bring a large pot of salted water to a boil. Cook the penne according to the package until al dente. During the last 3 minutes of cooking, add the broccoli florets to the same pot so they cook with the pasta.
2. Before draining, reserve 1 cup of starchy pasta water in a measuring cup. Drain the pasta and broccoli together and set aside.
3. 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.
4. Pour in 1 cup heavy cream and 1/2 cup low-sodium chicken broth. Bring to a gentle simmer for 2–3 minutes — watch for small bubbles at the edges, not a rolling boil.
5. Remove the skillet from the heat completely, then whisk in 1 cup freshly grated Parmesan and 1/2 cup shredded mozzarella until the sauce is smooth. Season with 1 tsp Italian seasoning, 1/2 tsp garlic powder, salt, black pepper, and 1/4 tsp red pepper flakes if using.
6. Add the drained penne and broccoli to the sauce. Toss gently with tongs to coat evenly. Fold in the shredded rotisserie chicken last so it warms through without drying.
7. Add reserved pasta water 2 tablespoons at a time until the sauce reaches a creamy, glossy consistency you like. Stir in a cold knob of butter just before serving for a silky, restaurant-quality finish.

Serving suggestions

• Best ways to enjoy it: Serve hot with extra grated Parmesan and cracked black pepper.
• Pairing ideas: A bright arugula or mixed-green salad with lemon vinaigrette, crusty garlic bread, or roasted cherry tomatoes.
• Toppings and textures: Toasted breadcrumbs, chopped parsley, or lemon zest add contrast. Serve with a crisp white wine like Pinot Grigio or a light-bodied Chardonnay for dinner parties.

Storage and reheating tips

Refrigerate leftovers in an airtight container for up to 3–4 days. To reheat, warm gently on the stovetop over low heat with a splash of milk or reserved pasta water to loosen the sauce; microwave in 30-second bursts, stirring between, also with a tablespoon or two of water or milk. Freeze cooled portions in freezer-safe containers for up to 2 months—thaw overnight in the fridge before reheating. Note: cream-based sauces can change texture after freezing; loosen with extra liquid and reheat slowly.

Helpful cooking tips

• Keep the skillet off the heat before adding cheese — this prevents grainy, separated sauce.
• Save pasta water: the starchy liquid is the secret to a glossy, clingy sauce.
• Shred rotisserie chicken into bite-sized pieces so it melds into every forkful.
• Use freshly grated Parmesan (not pre-grated) for the best melt and flavor.
• If the sauce seems too thick after cooling, stir in a little warm pasta water one tablespoon at a time.

For another creamy, garlicky chicken pasta you can make with similar pantry ingredients, check this Creamy Garlic Parmesan Chicken Pasta.

Creative twists

• Flavor swaps: Add sun-dried tomatoes and basil for a tangy lift.
• Spice it up: Swap red pepper flakes for a pinch of smoked paprika or cayenne.
• Vegetarian: Omit chicken and add white beans or roasted cauliflower for protein.
• Lighter version: Use half-and-half and reduce the cheese slightly; add extra broccoli or peas for bulk.

Common questions

Q: Can I use frozen broccoli directly from the freezer?
A: Yes. Add it during the last 3 minutes of pasta cooking as directed. Drain and proceed — frozen florets will be tender and retain color.

Q: Will the sauce separate if I reheat it?
A: Heat slowly and add a splash of milk or reserved pasta water while stirring. Reheating on low and adding liquid prevents separation and restores creaminess.

Q: How much rotisserie chicken do I need if I buy breasts only?
A: About 4 cups shredded meat is ideal; that’s roughly 2–3 boneless, skinless chicken breasts depending on size.

Conclusion

This creamy rotisserie chicken broccoli pasta is a reliable crowd-pleaser that leverages a store-bought bird and simple pantry staples for maximum comfort with minimal fuss. For more inspiration or slightly different takes on a cheesy chicken-and-broccoli pasta, see this Creamy leftover rotisserie chicken pasta – Berry&Maple and this Chicken and Broccoli Pasta Bake · Chef Not Required….

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• Creamy Garlic Parmesan Chicken Pasta
• One-Pot Garlic Chicken Penne

Creamy Rotisserie Chicken Broccoli Pasta

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• Author: jake-hollander
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Comfort Food

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Description

A comforting and creamy penne pasta dish loaded with shredded rotisserie chicken and tender broccoli, ready in under 30 minutes.

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Ingredients

Scale 1x2x3x

• 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 low-sodium chicken broth
• 1 cup freshly grated Parmesan cheese
• 1/2 cup whole milk mozzarella cheese (shredded)
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• 1/4 tsp red pepper flakes (optional)

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Instructions

1. Bring a large pot of salted water to a boil. Cook the penne according to the package instructions until al dente, adding the broccoli florets during the last 3 minutes of cooking.
2. Reserve 1 cup of the starchy pasta water before draining the pasta and broccoli together. Set aside.
3. In a large skillet, heat olive oil and butter over medium-low heat. Add diced onion and cook for 4–5 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
4. Pour in heavy cream and chicken broth, bringing to a gentle simmer for 2–3 minutes.
5. Remove from heat and whisk in Parmesan and mozzarella until smooth. Season with Italian seasoning, garlic powder, salt, black pepper, and red pepper flakes if desired.
6. Add the drained penne and broccoli to the sauce, tossing gently to coat. Fold in shredded rotisserie chicken until warmed.
7. Gradually stir in reserved pasta water until desired creamy consistency is achieved.

Notes

For a different flavor, consider adding sun-dried tomatoes or swapping the cheese. This dish can be frozen for up to 2 months and reheated.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 600
• Sugar: 5g
• Sodium: 600mg
• Fat: 30g
• Saturated Fat: 15g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 4g
• Protein: 35g
• Cholesterol: 90mg