Rotisserie Chicken Broccoli Pasta

I never thought rotisserie chicken broccoli pasta could solve my weeknight dinner crisis until that chaotic Tuesday when soccer practice ran late, I had three hangry teenagers, and exactly 35 minutes before homework meltdowns began.

Picture this: 6 PM, everyone’s starving, and I’m staring at that golden Costco rotisserie chicken wondering how to turn it into something that doesn’t taste like “mom gave up.” What came together was pure comfort food magic – creamy, satisfying pasta with 28 grams of protein per serving that had my kids fighting over seconds. The whole thing comes together in one pot using ingredients you probably already have, and it tastes like I spent hours in the kitchen when I definitely didn’t. This rotisserie chicken broccoli pasta has become our Tuesday tradition, and honestly, it beats any restaurant version I’ve tried.

Ingredients for Rotisserie Chicken Broccoli Pasta

I always keep rotisserie chicken in my fridge because it’s the ultimate weeknight shortcut. The Costco herb-seasoned variety works best here – those seasonings add incredible depth to the final sauce.

• 1 lb penne pasta (Barilla holds sauce beautifully)
• 1 whole rotisserie chicken, shredded (3-4 lbs, about 4 cups meat)
• 4 cups fresh broccoli florets (frozen works if you’re in a pinch)
• 2 tbsp olive oil
• 3 cloves garlic, minced fine – fresh makes all the difference
• 1 medium yellow onion, diced small
• 2 tbsp butter

For the Creamy Sauce:

• 1 cup heavy cream (don’t substitute here – this creates the richness)
• ½ cup low-sodium chicken broth
• 1 cup freshly grated Parmesan cheese – I always grate my own for better melting
• 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 but adds nice warmth)

Step-by-Step Instructions

I’ve learned that reading through all steps first prevents the sauce from breaking – this recipe moves quickly once you start.

Step 1: 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 for perfectly tender-crisp texture.

Step 2: Before draining, reserve 1 cup of starchy pasta water in a measuring cup – this will help adjust sauce consistency later. Drain pasta and broccoli together and set aside.

Step 3: Heat olive oil and butter in your largest skillet over medium-low heat. Cook diced onion for 4-5 minutes until softened and translucent, then add minced garlic for just 30 seconds until fragrant. Don’t let garlic brown or it’ll turn bitter.

Step 4: Pour in heavy cream and chicken broth, bringing mixture to a gentle simmer for 2-3 minutes. You want small bubbles around the edges, not a rolling boil which can break the cream.

Step 5: Remove skillet from heat completely before adding cheese – this prevents graininess. Whisk in Parmesan and mozzarella until completely smooth, then season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes.

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

Step 7: Stir in a cold knob of butter just before serving – this creates that restaurant-quality silky finish that makes all the difference.

What to Serve with Rotisserie Chicken Broccoli Pasta

This rich, creamy pasta pairs beautifully with lighter sides that cut through the richness while adding fresh flavors and satisfying textures.

Caesar Salad: The crisp romaine and tangy dressing provide the perfect acidic contrast to balance the creamy sauce, while adding satisfying crunch that complements the tender pasta.

Easy Cottage Cheese Flatbread: This high-protein bread is perfect for soaking up any extra sauce and adds even more protein to your meal without feeling heavy.

Simple Green Salad: A light mixed greens salad with lemon vinaigrette cleanses the palate between rich bites while adding fresh vegetables and bright acidity.

Roasted Vegetables: Additional roasted vegetables like asparagus or Brussels sprouts complement the broccoli while adding fiber and nutrients to round out the meal.

Garlic Bread Alternative: Try this protein-rich bread option that provides the same satisfying carb experience with added nutritional benefits.

Storage & Serving Tips

Store leftover rotisserie chicken broccoli pasta in airtight containers in the refrigerator for up to 4 days. The flavors actually develop beautifully overnight, making leftovers equally delicious.

For reheating, add a splash of cream or milk and warm gently on the stovetop over low heat, stirring frequently. This prevents the sauce from breaking and maintains that silky texture. Microwave reheating works but tends to make the sauce grainy.

This pasta transforms beautifully into a casserole – transfer to a baking dish, top with extra mozzarella, and bake at 375°F for 20-25 minutes until bubbly. Perfect for meal prep or feeding a crowd.

Conclusion

Creamy Rotisserie Chicken Broccoli Pasta

This comforting rotisserie chicken broccoli pasta delivers creamy satisfaction in 35 minutes using store-bought rotisserie chicken and simple pantry staples.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 6 portions

Course: Dinner, Main Course

Cuisine: American, Italian

Calories: 535

Ingredients Equipment Method Notes

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

Equipment

• Large pot
• Large skillet
• Colander
• Cheese grater
• Whisk
• Tongs or large spoon

Method

 

1. 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.
2. Before draining, reserve 1 cup of starchy pasta water in a measuring cup. Drain pasta and broccoli together and set aside.
3. Heat olive oil and butter in your largest skillet over medium-low heat. Cook diced onion for 4-5 minutes until softened, then add minced garlic for 30 seconds until fragrant.
4. Pour in heavy cream and chicken broth, bringing mixture to a gentle simmer for 2-3 minutes. Look for small bubbles around the edges, not a rolling boil.
5. Remove skillet from heat completely before adding cheese to prevent graininess. Whisk in Parmesan and mozzarella until completely smooth, then season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes.
6. Add 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 restaurant-quality finish.

Notes

Remove sauce from heat when adding cheese to prevent graininess. Use both white and dark meat from rotisserie chicken for best flavor. Add pasta water gradually to achieve perfect sauce consistency.