Introduction

This rotisserie chicken broccoli pasta is a creamy, comforting dish that comes together quickly on busy weeknights. Using store-bought rotisserie chicken and simple ingredients, you get a rich sauce packed with flavor and tender pasta boosted by fresh broccoli. It’s an easy way to enjoy a restaurant-quality meal at home.

A pan filled with a dish of three layers: the first layer is yellow spiral pasta, the second layer is green broccoli florets placed evenly among the pasta, and the third layer is shredded light brown chicken spread throughout. The textures show the pasta as soft and slightly glossy, the broccoli looks fresh and tender, and the chicken appears moist and fibrous. The pan has a metal body with a wooden handle, and the dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb penne pasta

1 whole rotisserie chicken, shredded (3-4 lbs, about 4 cups meat)

4 cups fresh broccoli florets (frozen works too)

2 tbsp olive oil

3 cloves garlic, minced fine

1 medium yellow onion, diced small

2 tbsp butter

1 cup heavy cream

½ cup low-sodium chicken broth

1 cup freshly grated Parmesan cheese

½ cup whole milk mozzarella, shredded

1 tsp Italian seasoning

½ tsp garlic powder

Salt and black pepper to taste

¼ tsp red pepper flakes (optional)

Instructions

Step 1: Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Add the broccoli florets to the boiling pasta water during the last 3 minutes of cooking to achieve a tender-crisp texture.

Step 2: Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta and broccoli together and set aside.

Step 3: In your largest skillet, heat olive oil and butter over medium-low heat. Cook the diced onion for 4-5 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds more, taking care not to brown the garlic.

Step 4: Pour in the heavy cream and chicken broth, bringing the mixture to a gentle simmer for 2-3 minutes. Avoid a rolling boil to keep the cream from breaking.

Step 5: Remove the skillet from heat completely before adding the cheeses. Whisk in the Parmesan and mozzarella until the sauce is smooth. Season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes if using.

Step 6: Add the drained pasta and broccoli to the sauce, tossing gently to coat evenly. Fold in the shredded rotisserie chicken last to keep it tender. Add reserved pasta water 2 tablespoons at a time, stirring until the sauce reaches a creamy, glossy consistency.

Step 7: Just before serving, stir in a cold knob of butter for a silky finish that enhances the sauce’s richness.

Tips & Variations

Use both white and dark meat from the rotisserie chicken for a more flavorful dish.

Grate your own Parmesan cheese for better melting and richer flavor.

Add reserved pasta water gradually to adjust the sauce’s consistency perfectly.

For a spicy kick, increase the red pepper flakes or add a dash of hot sauce.

Frozen broccoli works in a pinch—just thaw slightly before adding to pasta water.

Turn leftovers into a casserole by topping with extra mozzarella and baking at 375°F for 20-25 minutes.

Storage

Store any leftover pasta in an airtight container in the refrigerator for up to 4 days. The flavor improves overnight. To reheat, warm gently on the stovetop over low heat with a splash of cream or milk, stirring frequently to maintain a smooth sauce. Microwaving is possible but may cause graininess.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works well if you thaw it slightly and add it to the pasta water during the last few minutes of cooking. It won’t be as crisp, but it will still taste great.

Why do I need to add pasta water to the sauce?

Reserved pasta water contains starch that helps thicken the sauce and helps it cling better to the pasta, creating a smooth, glossy finish. Add it gradually until you reach your preferred consistency.