Name: Rotisserie Chicken and Broccoli Pasta in Creamy Parmesan Sauce Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb penne pasta; 4 cups broccoli florets (fresh or frozen); 1 whole rotisserie chicken (3-4 lbs), shredded (about 4 cups meat); 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 low-sodium chicken broth; 1 cup freshly grated Parmesan cheese; 1/2 cup shredded whole milk mozzarella cheese; 1 tsp Italian seasoning; 1/2 tsp garlic powder; 1/4 tsp red pepper flakes (optional); Salt and pepper to taste

Introduction

This Rotisserie Chicken Broccoli Pasta is a quick and comforting meal that’s perfect for busy weeknights. Combining tender shredded chicken, fresh broccoli, and a creamy cheese sauce, it’s a delicious way to use rotisserie chicken. Ready in under 30 minutes, this dish delivers restaurant-quality flavors with minimal effort.

A large round pan filled with a creamy pasta dish that has three main layers visible: the first layer is yellow spiral rotini pasta, the second layer is bright green broccoli florets scattered evenly, and the third layer is shredded pieces of light brown cooked chicken mixed throughout. The dish looks well-mixed with small bits of herbs sprinkled on top, and the pan handle is wooden, resting on a white marbled surface. The textures show creamy sauce coating the pasta and chicken, giving a slightly glossy finish. photo taken with an iphone --ar 4:5 --v 7

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)

Instructions

Step 1: Bring a large pot of salted water to a boil. Cook the penne pasta according to package directions until al dente. During the last 3 minutes of cooking, add the broccoli florets directly to the boiling pasta water.

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

Step 3: In a large skillet, heat olive oil and butter 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.

Step 4: Pour in the heavy cream and chicken broth. Bring the mixture to a gentle simmer for 2-3 minutes, watching for small bubbles around the edges without boiling.

Step 5: Remove the skillet from heat. Whisk in the Parmesan and mozzarella cheese until 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.

Step 7: Add reserved pasta water 2 tablespoons at a time, stirring until the sauce reaches a creamy and glossy consistency. Just before serving, stir in a small knob of cold butter for a rich, restaurant-quality finish.

Tips & Variations

Use fresh broccoli for a crisp texture or frozen for convenience—just adjust cooking time if needed.

Substitute penne with other short pasta like rigatoni or fusilli.

Add sun-dried tomatoes or mushrooms for extra flavor and texture.

For a lighter version, substitute half the cream with milk and reduce the butter.

FAQs

Can I use homemade cooked chicken instead of rotisserie chicken?

Yes! Shredded cooked chicken from your own roasting or poaching works perfectly in this recipe and will give you the same delicious results.

What can I do if I don’t have Parmesan or mozzarella cheese on hand?

You can substitute with other melting cheeses like Asiago, fontina, or even cheddar. Keep in mind the flavor will vary slightly depending on the cheese chosen.