Creamy Rotisserie Chicken Broccoli Pasta

Whip Up Creamy Goodness in Minutes!

Ever dreamt of a pastapocalypse that delivers creamy deliciousness right to your kitchen? This Creamy Rotisserie Chicken Broccoli Pasta is a dish you’ll want to dive into immediately! Quick to make and loaded with flavor, it’s the kind of comfort food that makes your taste buds dance and your kitchen smell heavenly.

Why Make This Recipe

Reasons to love this dish? Let’s count the ways!

• Quick and Easy Cleanup: This joyful meal only uses one pan. Yes, you heard that right! Less time dealing with dishes means more time to enjoy.
• Family-Friendly: Who doesn’t love pasta? Pair it with tender chicken and vibrant broccoli, and you’ve got a winning combo that pleases picky eaters and adventurous palates alike.
• Wallet-Friendly: Using a rotisserie chicken not only saves cooking time, but it’s also an affordable way to amp up the flavor without fitting your budget into a pretzel.

Ingredients:

You don’t need fancy stuff — just these basics!

• 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)

Directions:

Time to get your cooking on! Follow these steps closely for creamy perfection:

1. Bring a large pot of salted water to boil, and cook the penne until al dente. About 3 minutes before it’s done, toss in the broccoli florets.
2. Reserve 1 cup of pasta water and drain the pasta and broccoli together.
3. In a large skillet, heat olive oil and butter over medium-low heat. Add diced onion and sauté for 4-5 minutes until softened. Add minced garlic and cook for about 30 seconds until fragrant.
4. Pour in heavy cream and chicken broth. Let it simmer gently for 2-3 minutes.
5. Remove from heat and whisk in both cheeses until melted.
6. Toss in the drained pasta and broccoli, adding shredded rotisserie chicken.
7. Slowly add reserved pasta water until you achieve a creamy consistency, and stir in a cold knob of butter.

How to Make Creamy Rotisserie Chicken Broccoli Pasta (Overview)

Let’s break it down, shall we? Start by cooking your pasta and throwing in those green broccoli bites to brighten things up. Sauté your onions and garlic together; trust me, your kitchen will smell amazing. Then, create a creamy sauce with the heavy cream and broth, mixing in those cheesy goodness bombs before tossing everything together. Don’t forget to adjust that creamy texture with the reserved pasta water. Seriously, you’ll want a nice, saucy embrace around your ingredients!

How to Serve Creamy Rotisserie Chicken Broccoli Pasta

This beautiful dish is all about color and charm. Serve it hot, with a sprinkle of extra Parmesan on top — let that cheese melt just a little for that gooey allure. Add a fresh salad with a zesty vinaigrette on the side for crunch. The mix of vibrant greens and creamy pasta is an invitation you can’t refuse! Don’t be surprised if your family asks for seconds (or thirds)!

How to Store Creamy Rotisserie Chicken Broccoli Pasta

Want to make this meal ahead of time? Good thinking! In the fridge, it keeps well for about 3-4 days. Just pop it in an airtight container — easy peasy! For longer storage, you can freeze it for up to 3 months. When you’re ready to eat, just reheat gently in a skillet, maybe with a splash of cream or broth to keep it creamy. You’re welcome!

Tips to Make Creamy Rotisserie Chicken Broccoli Pasta

Here are a few insider secrets:

• Don’t skip toasting the garlic — it makes all the difference!
• Consider adding a squeeze of lemon juice at the end for a pop of brightness.
• If you’re feeling fancy, toss in some crispy bacon or sautéed mushrooms for added flavor.
• Swap penne for any pasta you have on hand! It works with farfalle, rigatoni, or even spaghetti.
• Make it lighter by using half-and-half instead of heavy cream!

Variation

Feeling adventurous? How about a spicy twist? Add some diced jalapeños or sriracha to kick up the heat! Want a vegan option? Try using plant-based cream and chicken substitutes. The possibilities are endless! 🌱

FAQs

1. Can I use leftover chicken instead of rotisserie chicken?
   Absolutely! Any cooked chicken will work beautifully. It’s a great way to use up leftovers.

2. What can I substitute for heavy cream?
   You can use half-and-half, or even oat milk for a lighter meal — just be aware it may change the texture slightly.

3. Can I make this dish ahead of time?
   Yes! Prepare everything up to the final steps, refrigerate, and heat when you’re ready to serve. Easy dinner solution!

📌 Pin this recipe for your next cozy dinner night!

Creamy Rotisserie Chicken Broccoli Pasta

A quick and delicious pasta dish combining rotisserie chicken, broccoli, and creamy cheeses for a comforting meal that the whole family will love.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Italian

Calories: 650

Ingredients Method Notes

Ingredients

  

Pasta and Vegetables

• 1 lb penne pasta You can use any pasta shape you prefer.
• 4 cups broccoli florets Fresh or frozen broccoli works well.

Chicken

• 1 whole rotisserie chicken (3-4 lbs, shredded, about 4 cups meat) Any cooked chicken can be used as a substitute.

Sauce Ingredients

• 2 tbsp olive oil
• 2 tbsp butter
• 3 cloves garlic (minced fine) Toasting enhances the flavor.
• 1 medium yellow onion (diced small)
• 1 cup heavy cream Substitute with half-and-half for a lighter version.
• 1/2 cup chicken broth (low-sodium)
• 1 cup Parmesan cheese (freshly grated) Add extra for serving if desired.
• 1/2 cup mozzarella cheese (whole milk, shredded)
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• 1/4 tsp red pepper flakes (optional) Add for a bit of heat.

Method

 

Preparation

1. Bring a large pot of salted water to boil, and cook the penne until al dente. About 3 minutes before it’s done, toss in the broccoli florets.
2. Reserve 1 cup of pasta water and drain the pasta and broccoli together.

Cooking

1. In a large skillet, heat olive oil and butter over medium-low heat. Add diced onion and sauté for 4-5 minutes until softened.
2. Add minced garlic and cook for about 30 seconds until fragrant.
3. Pour in heavy cream and chicken broth. Let it simmer gently for 2-3 minutes.
4. Remove from heat and whisk in both cheeses until melted.
5. Toss in the drained pasta and broccoli, adding shredded rotisserie chicken.
6. Slowly add reserved pasta water until you achieve a creamy consistency, and stir in a cold knob of butter.

Notes

For storage, refrigerate in an airtight container for 3-4 days or freeze for up to 3 months. Reheat gently with a splash of cream or broth to maintain creaminess.