Creamy Rotisserie Chicken Broccoli Pasta

why make this recipe

This pasta is easy, fast, and full of flavor. It uses a ready-made rotisserie chicken so you save time. The creamy sauce and tender broccoli make a meal that kids and adults like. If you want ideas for more dishes with rotisserie chicken, see 25 genius ways to use rotisserie chicken.

introduction

This recipe makes a creamy, comforting pasta that comes together in under 30 minutes if you have a rotisserie chicken ready. It mixes shredded chicken, broccoli, and cheeses with a rich cream sauce. You can change it up easily and it keeps well for meals later.

how to make Creamy Rotisserie Chicken Broccoli Pasta

Follow these clear steps and you will get a smooth, glossy sauce and tender pasta.

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 pepper to taste

Directions :

1. Bring a large pot of salted water to a boil. Cook the penne pasta according to the 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 olive oil and butter in your largest skillet over medium-low heat. Cook the diced onion for 4-5 minutes until softened, then add 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. Look for small bubbles around the edges, not a rolling boil.
5. Remove the skillet from heat completely before adding 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. Fold in shredded rotisserie chicken last.
7. 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 a restaurant-quality finish.
8. Serve hot, garnished with extra grated Parmesan cheese and fresh parsley if desired.

how to serve Creamy Rotisserie Chicken Broccoli Pasta

Serve this pasta hot from the pan. Add extra grated Parmesan and a sprinkle of black pepper or red pepper flakes. A simple green salad and crusty bread go well. For a lighter meal, serve a smaller portion with a side of steamed veggies.

how to store Creamy Rotisserie Chicken Broccoli Pasta

Cool the pasta to room temperature within two hours. Store in an airtight container 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 also freeze for up to 2 months, but texture may change after thawing.

tips to make Creamy Rotisserie Chicken Broccoli Pasta

• Shred the rotisserie chicken by hand so pieces stay tender. For more ideas on using rotisserie chicken, check rotisserie chicken your culinary secret weapon.
• Use freshly grated Parmesan for a smooth sauce. Pre-grated cheese can make sauce grainy.
• Keep the heat low when the cream is in the pan. High heat can split the sauce.
• Add pasta water slowly to reach a glossy finish. Stop when the sauce coats the pasta well.
• If you want more veg, stir in peas or sliced bell peppers.

variation (if any)

• Make it lighter: use half-and-half instead of heavy cream and add more broth.
• Add mushrooms or sun-dried tomatoes for extra flavor.
• Swap penne for fusilli, rigatoni, or whole-wheat pasta.
• Turn it spicy: increase red pepper flakes or add a dash of hot sauce.

FAQs

Q: Can I use frozen broccoli?
A: Yes. Add frozen broccoli to the pasta water in the last 3 minutes, same as fresh.

Q: Can I use cooked chicken other than rotisserie?
A: Yes. Any cooked shredded chicken works. Leftover roast or poached chicken is fine.

Q: How do I keep the sauce from getting grainy?
A: Take the pan off the heat before adding the cheeses. Use fresh-grated cheese and stir until smooth.

Q: Can I make this ahead?
A: You can cook and cool, then store in the fridge. Reheat gently and add a splash of liquid to refresh the sauce.

Q: Is this dish freezer-friendly?
A: You can freeze it, but the cream sauce may change texture. Reheat slowly and stir well.

Conclusion

If you want another version to compare or a visual guide, see this recipe for Creamy leftover rotisserie chicken pasta – Berry&Maple.

Creamy Rotisserie Chicken Broccoli Pasta

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• Author: kaoucheegmail-com
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Poultry

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Description

A creamy, comforting pasta dish with shredded rotisserie chicken, tender broccoli, and a rich cheese sauce, 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 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 pepper to taste

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Instructions

1. Bring a large pot of salted water to a boil. Cook the penne pasta according to the 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 olive oil and butter in your largest skillet over medium-low heat. Cook the diced onion for 4-5 minutes until softened, then add 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.
5. Remove the skillet from heat completely before adding 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. Fold in shredded rotisserie chicken last.
7. 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.
8. Serve hot, garnished with extra grated Parmesan cheese and fresh parsley if desired.

Notes

For extra flavor, consider adding mushrooms or sun-dried tomatoes. This dish can also be made lighter by using half-and-half instead of heavy cream.

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

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 5g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 4g
• Protein: 25g
• Cholesterol: 70mg

Keywords: rotisserie chicken, creamy pasta, quick dinner, comfort food, broccoli pasta