Rotisserie Chicken Broccoli Pasta is the kind of recipe that saves dinner on those nights when you’re running on empty. I still remember standing in my kitchen after a long day, staring at a rotisserie chicken from the grocery store and wondering what to make. This creamy pasta came together so quickly that I couldn’t believe how restaurant-quality it tasted.
The beauty of this dish is that most of the work is already done for you. That store-bought rotisserie chicken is your secret weapon, and when you combine it with tender broccoli, al dente pasta, and a silky Parmesan cream sauce, you’ve got something that feels special without any of the usual effort. My kids always ask for seconds, and I love that each serving packs in over 28 grams of protein. Time to get that pot of water boiling.
The Secret Behind This Comfort Food Classic
After making this recipe countless times for my family, I’ve learned exactly what makes it work so well. The rotisserie chicken shortcut is a game-changer for busy home cooks, and the creamy sauce comes together with ingredients you probably already have in your fridge.
- Ready in just 35 minutes from start to finish
- One pot recipe means easy cleanup
- Packs 28 grams of protein per serving
- Uses rotisserie chicken as a convenient shortcut
- Creamy and satisfying without being heavy
- Perfect for weeknight dinners when time is tight
- Restaurant-quality silky finish at home
- Great for meal prep throughout the week
What Goes Into This Recipe
Penne pasta holds the creamy sauce beautifully in all those ridges and hollow centers. I always cook it just to al dente because it will continue cooking slightly when you toss it with the sauce.
Rotisserie chicken is the star ingredient that makes this recipe so convenient. In my kitchen, I prefer the herb-seasoned rotisserie chickens from Costco, but any plain or seasoned variety works well.
Broccoli florets add color, nutrition, and a slight crunch that balances the creamy sauce. I’ve found that adding them directly to the pasta water in the last few minutes is the easiest way to cook them perfectly.
Heavy cream creates that luxurious, restaurant-quality sauce that coats every piece of pasta. Don’t substitute with milk here, the cream is what gives you that rich, silky finish.
Parmesan cheese should be freshly grated for the best melting and flavor. I always buy a wedge and grate it myself because pre-grated cheese contains anti-caking agents that can make your sauce grainy.
Mozzarella cheese adds extra creaminess and helps the sauce cling to the pasta. Whole milk mozzarella gives you the best texture and flavor.
Cooking This One-Pot Wonder Step by Step
Step 1. I’ve learned that starting with well-salted boiling water makes a huge difference in the final flavor. Bring a large pot of salted water to a rolling boil and cook your penne according to the package directions until al dente. During the last 3 minutes of cooking, add the broccoli florets right into the pasta water.
Step 2. Before you drain anything, scoop out 1 cup of that starchy pasta water and set it aside in a measuring cup. This is your secret ingredient for getting the sauce consistency just right later.
Step 3. Drain the pasta and broccoli together in a colander and set them aside while you make the sauce.
Step 4. Heat your olive oil and butter in your largest skillet over medium-low heat. Add the diced onion and cook for 4 to 5 minutes until it’s softened and translucent. Then add the minced garlic and cook for just 30 seconds until it’s fragrant. Betty’s tip: Don’t let the garlic brown or it will turn bitter.
Step 5. Pour in the heavy cream and chicken broth, bringing the mixture to a gentle simmer for 2 to 3 minutes. You’re looking for small bubbles around the edges, not a rolling boil that could break your sauce.
Step 6. This step is crucial: Remove the skillet from the heat completely before adding your cheese. Whisk in the Parmesan and mozzarella until everything is completely smooth and melted. Then season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes if using.
Step 7. Add your drained pasta and broccoli to the creamy sauce, using tongs to toss everything gently until every piece is coated. Fold in the shredded rotisserie chicken last so it stays in nice big pieces. Add the reserved pasta water 2 tablespoons at a time until you reach that perfect creamy, glossy consistency. Right before serving, stir in a cold knob of butter for that restaurant-quality finish.
Making the Most of Leftovers
I typically store leftover Rotisserie Chicken Broccoli Pasta in airtight containers in the refrigerator for up to 4 days. The sauce will thicken as it sits, which is completely normal. For the best texture when reheating, warm the pasta gently on the stovetop over low heat, adding a splash of cream or milk and stirring frequently. This method keeps the sauce smooth and creamy instead of grainy.
I don’t recommend freezing this dish because cream-based sauces can separate when frozen and thawed. If you do want to freeze it, the texture won’t be quite as good when reheated, but it’s still edible.
One of my favorite tricks is to transform leftovers into a casserole. Just transfer everything to a baking dish, top with extra mozzarella cheese, and bake at 375°F for 20 to 25 minutes until bubbly and golden. The flavors actually develop beautifully overnight, so day-two pasta is often even better than the original.
Complete Your Meal
This rich, creamy pasta pairs wonderfully with lighter sides that add freshness and cut through the richness. I love serving it with a crisp salad or some roasted vegetables on the side.
- Caesar Salad with crunchy romaine and tangy dressing
- Simple Green Salad with lemon vinaigrette for brightness
- Roasted Asparagus for a fresh, seasonal touch
- Garlic Bread for soaking up extra sauce
- Roasted Brussels Sprouts with balsamic glaze
- Fresh Tomato Salad with basil and olive oil
FAQs
You can, but you’ll need to cook and season it first. The rotisserie chicken saves so much time and adds great flavor from the seasonings used in roasting.
This usually happens if the pan is too hot when you add the cheese. Always remove from heat completely before whisking in the Parmesan and mozzarella for a smooth sauce.
Absolutely. Rigatoni, ziti, or farfalle all work beautifully. Just stick with shapes that have good surface area to hold the sauce.
Creamy Rotisserie Chicken Broccoli Pasta
Ingredients
Equipment
Method
- Bring a large pot of salted water to boil and cook penne pasta according to package directions until al dente. During the last 3 minutes of cooking time, add broccoli florets directly to the pasta water.
- Before draining, reserve 1 cup of starchy pasta water in a measuring cup. Drain pasta and broccoli together and set aside.
- Heat olive oil and butter in your largest skillet over medium-low heat. Cook diced onion for 4 to 5 minutes until softened, then add minced garlic for 30 seconds until fragrant.
- Pour in heavy cream and chicken broth, bringing mixture to a gentle simmer for 2 to 3 minutes. Look for small bubbles around the edges, not a rolling boil.
- Add drained pasta and broccoli to the creamy sauce, tossing gently with tongs to coat everything evenly. Fold in shredded rotisserie chicken last.
- Add reserved pasta water 2 tablespoons at a time until you reach a creamy, glossy consistency. Stir in a cold knob of butter just before serving for restaurant-quality finish.
