Creamy Rotisserie Chicken Broccoli Pasta

Update : February 20, 2026

why make this recipe

Creamy Rotisserie Chicken Broccoli Pasta is a wonderful meal that brings together comfort and nutrition. It’s quick to make, especially if you’re using rotisserie chicken, and it’s a great way to use leftover chicken. This dish is creamy, flavorful, and packed with nutrients from the broccoli. It’s perfect for busy weeknights or when you want to impress family and friends without spending all day in the kitchen.

how to make Creamy Rotisserie Chicken Broccoli 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)

Directions :

Bring a large pot of salted water to a boil. Cook the penne pasta according to the package directions until it’s al dente.
During the last 3 minutes of cooking time, add the broccoli florets to the pasta water.
Before draining, reserve 1 cup of starchy pasta water in a measuring cup. Drain the pasta and broccoli together and set aside.
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 the minced garlic and cook for 30 seconds until fragrant.
Pour in the heavy cream and chicken broth. Bring this mixture to a gentle simmer for 2-3 minutes. Look for small bubbles forming around the edges, not a rolling boil.
Remove the skillet from the heat completely before adding cheese. Whisk in the Parmesan and mozzarella until completely smooth. Then, season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes.
Add the drained pasta and broccoli to the creamy sauce. Toss gently with tongs to coat everything evenly. Fold in the shredded rotisserie chicken last.
Add the 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.

how to serve Creamy Rotisserie Chicken Broccoli Pasta

Serve this dish warm, garnished with extra Parmesan cheese and a sprinkle of black pepper. It pairs well with a fresh salad or crusty bread. You can also top it with fresh herbs like parsley for added flavor and color.

how to store Creamy Rotisserie Chicken Broccoli Pasta

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove over low heat, adding a splash of chicken broth or water if needed to restore creaminess.

tips to make Creamy Rotisserie Chicken Broccoli Pasta

For an extra creamy sauce, use a little more heavy cream.
Add more vegetables like bell peppers or spinach for added nutrients.
You can substitute penne pasta with any pasta you prefer, such as fusilli or rotini.

variation

You can make this dish lighter by using whole wheat pasta and reduced-fat cream. For a vegetarian option, skip the chicken and add extra broccoli or other vegetables you like.

FAQs

Can I use leftover chicken instead of rotisserie chicken?
Yes, any cooked chicken will work great in this recipe!
Is there a way to make this recipe gluten-free?
Absolutely! Just use gluten-free pasta and ensure that your chicken broth is gluten-free.
What can I use if I don’t have heavy cream?
You can use half-and-half or a combination of milk and sour cream for a lighter sauce.