Creamy Rotisserie Chicken Broccoli Pasta Recipe – Comfort in a Bowl (Simple, Cozy, and Ready in 30 Minutes)

Introduction

The first time I made this, the whole kitchen smelled like warm garlic and roasted chicken — and I felt like I’d wrapped a big, delicious blanket around everyone at the table. This Creamy Rotisserie Chicken Broccoli Pasta is one of those weeknight heroes that tastes like slow cooking, even though it comes together fast. I often think of Sunday dinners when I stir the sauce, and I always reach for a hunk of crusty bread. If you love cozy meals, you might also enjoy this Cheesy Chicken and Broccoli Casserole, which gives the same comforting vibes in a bake.

Why You’ll Love It

• Quick and easy to make, yet rich and satisfying.
• Comforting homemade flavor with bright broccoli bites.
• Made with simple ingredients you probably already have.
• Great for family dinners, leftover lunches, or a cozy night in.
• Always a crowd-pleaser — kids and grown-ups both smile.

Ingredients You’ll Need

• 1 lb penne pasta
• 1 whole rotisserie chicken (3–4 lbs), shredded (about 4 cups meat) — easy shortcut for big flavor
• 4 cups broccoli florets (fresh or frozen)
• 2 tbsp olive oil
• 3 cloves garlic, minced fine — fresh garlic gives it that extra flavor boost
• 1 medium yellow onion, diced small
• 2 tbsp butter — use unsalted butter so you can control the salt
• 1 cup heavy cream
• 1/2 cup chicken broth (low-sodium)
• 1 cup Parmesan cheese, freshly grated — fresh Parmesan melts better and tastes brighter
• 1/2 cup mozzarella cheese (whole milk), shredded
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• 1/4 tsp red pepper flakes (optional)

I like to have my shredded chicken ready before I start, because then the whole dish flows. Also, grab a measuring cup to save some starchy pasta water — it’s pure sauce magic.

How to Make It

1. Bring a large pot of salted water to a boil, then add the penne. Cook according to package directions until al dente. Meanwhile, you’ll grate the Parmesan and shred the chicken.
2. During the last 3 minutes of pasta cooking, add the broccoli florets right into the boiling pasta water. This steams them perfectly and keeps their bright color.
3. Before you drain, scoop out and reserve 1 cup of the starchy pasta water. It helps the sauce cling to the pasta and become glossy. Then drain the pasta and broccoli together and set aside.
4. While the pasta cooks, heat the olive oil and butter in your largest skillet over medium-low heat. Add the diced onion and cook for 4–5 minutes until it softens and smells sweet. You’ll hear a soft sizzle — that’s when it’s just right.
5. Add the minced garlic and cook for just 30 seconds until fragrant; don’t let it brown. Then pour in the heavy cream and chicken broth. Bring the mixture to a gentle simmer for 2–3 minutes — look for tiny bubbles around the edges, not a rolling boil.
6. Remove the skillet from the heat completely before adding the cheeses. This prevents graininess. Whisk in the Parmesan and mozzarella until the sauce is smooth and silky. Then season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes.
7. Add the drained pasta and broccoli to the creamy sauce. Toss gently with tongs so every piece gets coated. Fold in the shredded rotisserie chicken last so it stays tender. This step turns it into the dish you’ll remember.
8. If the sauce feels too thick, add the reserved pasta water 2 tablespoons at a time until the sauce reaches a creamy, glossy consistency. Finally, stir in a cold knob of butter just before serving for that restaurant-quality finish.

For another creamy, skillet-style comfort dinner, I sometimes borrow techniques from this Creamy Thyme Chicken Thighs & Potatoes Skillet recipe — it’s great inspiration.

Kitchen Tips

• Time-saver: Use pre-shredded rotisserie chicken and pre-cut broccoli to shave off prep time.
• Fix for a grainy sauce: If your sauce looks curdled, remove from heat, whisk in a splash more cream, and add pasta water slowly until smooth.
• Flavor twist: Stir in a handful of sun-dried tomatoes or a squeeze of lemon for brightness. For a richer finish, sprinkle extra Parmesan and broil briefly.

I learned the pasta-water trick the hard way once — now I never skip it. Also, if your broccoli seems overcooked, toss it in at the very end so it stays firmer.

This broccoli-cheese soup taught me all about keeping broccoli vibrantly green, which helps here too.

Serving Ideas

Serve this pasta right from the skillet while steam curls up and the cheese pulls in ribbons. It’s perfect for family dinners, Sunday nights, cozy date nights, or even a relaxed holiday table when you want comfort without fuss. Top with extra grated Parmesan, a crack of black pepper, and a pinch of red pepper flakes for heat. Pair with a crisp green salad or some roasted vegetables, and don’t forget crusty bread to mop up every last drop.

For a Southern-fried contrast sometimes, I’ll serve a simple side of crisp chicken like this Buttermilk Fried Chicken for a playful twist — the textures do a happy dance together.

Storing & Leftovers

• Fridge: Store in an airtight container for up to 3–4 days. Reheat gently on the stove with a splash of broth or cream.
• Freezer: Freeze in portions for up to 2 months. Thaw overnight before reheating.
• Leftover idea: Turn leftovers into a cozy bake — transfer to a dish, top with extra mozzarella, and bake until bubbly.

FAQs

Q: Can I make this ahead of time?
A: Definitely! It often tastes even better the next day, because the flavors meld. Just reheat slowly with a splash of broth.

Q: Can I swap any ingredients?
A: Of course! Swap penne for shells or rigatoni, use half-and-half instead of heavy cream for a lighter sauce, or swap mozzarella for fontina. This Creamy Rotisserie Chicken Broccoli Pasta is very forgiving.

Q: What’s the best way to serve it?
A: Fresh from the pan, while it’s still warm and aromatic. Add a final pat of butter for shine and richness.

Q: How do I know it’s perfectly cooked?
A: The pasta should be al dente — tender with a little bite — and the sauce should be glossy and cling to each piece.

Conclusion

If you want more ideas for using up rotisserie chicken, check out this lovely take on creamy leftovers: Creamy leftover rotisserie chicken pasta – Berry & Maple. And if you’re in the mood to bake your pasta into a bubbling casserole another night, this baked version has great tips: Chicken and Broccoli Pasta Bake · Chef Not Required.

Final Thoughts

This dish lives on my regular rotation because it’s fast, forgiving, and deeply comforting. It brings together the roasted warmth of a rotisserie bird, the bright snap of broccoli, and a velvety sauce that hugs each noodle. Make it your own with herbs, a squeeze of lemon, or a crunchy topping — and then tell me how it reminded you of a perfect home-cooked night. Happy cooking, friend — enjoy your Creamy Rotisserie Chicken Broccoli Pasta.

Creamy Rotisserie Chicken Broccoli Pasta

A quick, comforting pasta dish with tender rotisserie chicken and bright broccoli, all enveloped in a rich creamy sauce.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 650

Ingredients Method Notes

Ingredients

  

Pasta and Chicken

• 1 lb penne pasta
• 1 whole rotisserie chicken (3–4 lbs), shredded — about 4 cups meat easy shortcut for big flavor

Vegetables

• 4 cups broccoli florets (fresh or frozen)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced fine fresh garlic gives it that extra flavor boost

Sauce

• 2 tbsp olive oil
• 2 tbsp butter use unsalted butter so you can control the salt
• 1 cup heavy cream
• 1/2 cup chicken broth (low-sodium)

Cheese

• 1 cup Parmesan cheese, freshly grated fresh Parmesan melts better and tastes brighter
• 1/2 cup mozzarella cheese (whole milk), shredded

Seasonings

• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• 1/4 tsp red pepper flakes (optional)

Method

 

Preparation

1. Bring a large pot of salted water to a boil, then add the penne. Cook according to package directions until al dente.
2. During the last 3 minutes of pasta cooking, add the broccoli florets right into the boiling pasta water.
3. Before draining, scoop out and reserve 1 cup of the starchy pasta water.
4. Drain the pasta and broccoli together and set aside.

Cooking the Sauce

1. In a large skillet, heat the olive oil and butter over medium-low heat.
2. Add the diced onion and cook for 4-5 minutes until it softens.
3. Add the minced garlic and cook for 30 seconds until fragrant.
4. Pour in the heavy cream and chicken broth, bringing to a gentle simmer for 2-3 minutes.
5. Remove from heat before adding the cheeses, whisk until smooth.
6. Season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes.

Final Assembly

1. Add the drained pasta and broccoli to the sauce and toss gently.
2. Fold in the shredded chicken last.
3. If the sauce is too thick, add reserved pasta water until the desired consistency is reached.
4. Stir in a cold knob of butter just before serving.

Notes

Store in an airtight container for 3–4 days in the fridge, or freeze for up to 2 months. Can be reheated on the stove with a splash of broth or cream.