Rotisserie Chicken Broccoli Pasta

If Rotisserie Chicken Broccoli Pasta sounds like the kind of dinner that could save a Tuesday… you’re absolutely right. This is my favorite “I need comfort food but I also need it now” meal. It’s creamy, cheesy, and full of tender chicken and bright broccoli—so you can feel like a capable adult even if your day has been a circus (no judgment, I’ve been there).

And the best part? Using a rotisserie chicken is basically outsourcing the hardest part of cooking. I call that kitchen magic.

Why You’ll Love This Rotisserie Chicken Broccoli Pasta

• Fast but feels fancy: It tastes like something you’d pay $18 for, but you made it in leggings.
• One pot trick for broccoli: You cook it right in the pasta water. Less mess. More sanity.
• Creamy sauce that clings: Penne + starchy pasta water = sauce-hugging perfection.
• Picky-eater friendly: It’s mild, cheesy, and comforting. Broccoli “disappears” into the party.

Ingredients You’ll Need

Pasta + Mix-Ins

• 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
• 2 tbsp butter (plus a little extra at the end—trust me)
• 1 medium yellow onion, diced small
• 3 cloves garlic, minced fine

For the Creamy Sauce

• 1 cup heavy cream (don’t substitute here—this is the richness)
• ½ cup low-sodium chicken broth
• 1 cup freshly grated Parmesan cheese (it melts smoother when you grate it yourself)
• 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 gives a cozy little warmth)

How To Make Rotisserie Chicken Broccoli Pasta

Before you start, my real-mom / real-life tip: read the steps once. This sauce moves quickly, and the only drama we want tonight is on TV.

Step 1: Cook pasta + broccoli together

Bring a large pot of salted water to a boil. Cook penne until al dente. During the last 3 minutes, toss the broccoli florets right into the pasta water.

Why this works: broccoli turns tender-crisp without extra dishes. (Bless.)

Step 2: Save pasta water (your secret weapon)

Before draining, reserve 1 cup of pasta water. Drain pasta and broccoli together and set aside.

That starchy water is what turns “good sauce” into “why is this restaurant-quality?”

Step 3: Sauté onion + garlic gently

In your largest skillet, heat olive oil and butter over medium-low. Add onion and cook 4–5 minutes until soft and translucent. Add garlic and cook 30 seconds—just until fragrant.

Important: don’t brown the garlic. Burnt garlic tastes like regret.

Step 4: Simmer the cream base (no boiling!)

Pour in heavy cream and chicken broth. Bring to a gentle simmer for 2–3 minutes—think tiny bubbles around the edges, not a rolling boil.

Boiling cream can make sauces split, and nobody has time for that kind of heartbreak.

Step 5: Remove from heat, then add cheese

Turn the heat off and remove the skillet from the burner. Whisk in Parmesan and mozzarella until smooth. Stir in Italian seasoning, garlic powder, salt, pepper, and red pepper flakes if using.

This “off heat cheese” step is the difference between silky and grainy. We’re going for silky.

Step 6: Toss pasta + broccoli, then fold in chicken

Add the drained pasta and broccoli to the sauce and toss gently. Fold in shredded rotisserie chicken last so it stays tender.

Now add reserved pasta water 2 tablespoons at a time until the sauce looks creamy and glossy.

Step 7: The finishing butter trick

Right before serving, stir in a cold knob of butter. It melts into the sauce and gives that smooth, velvety finish you usually only get at restaurants.

Is it necessary? No.
Will you be thrilled you did it? Yes.

My Best Tips (So the Sauce Doesn’t Get Moody)

• Grate your Parmesan fresh. The pre-shredded stuff often has anti-caking agents that make sauce feel a little gritty.
• Keep the heat gentle. Cream sauces love low heat and patience—kind of like toddlers.
• Add chicken last. Rotisserie chicken is already cooked; overheating it can make it dry.
• Use pasta water like a pro. Too thick? Pasta water. Too tight? Pasta water. Sauce not coating? Pasta water.

And if your sauce looks a little weird for a second while the cheese melts—don’t panic. Give it a whisk and a deep breath. It’s all part of the magic.

A Little Story From My Kitchen

This Rotisserie Chicken Broccoli Pasta became one of my go-to dinners after one of those long days where everything felt loud—work, phone notifications, the whole thing. I grabbed a rotisserie chicken because I just couldn’t deal with cooking from scratch… and somehow dinner still turned out cozy, creamy, and like I had my life together.

Now it’s a regular in my house because it’s comforting, reliable, and it makes the kitchen smell like something wonderful is happening—even if the rest of the day wasn’t.

FAQs About Rotisserie Chicken Broccoli Pasta

Bring the Comfort Back to Dinner

Some recipes are showy. This one is supportive. Rotisserie Chicken Broccoli Pasta is the kind of meal that makes you feel taken care of—creamy sauce, tender chicken, and broccoli tucked in like it belongs there (because it does). If your week is busy, your people are hungry, and you want dinner to be a sure thing, this is the pasta that shows up and delivers.

Now grab that rotisserie chicken and let’s make a little magic tonight.

More Cozy Dinners to Try Next

• If you loved the shortcut magic of rotisserie chicken, you’ll probably want to bookmark easy leftover rotisserie chicken recipes for busy nights for those “I can’t cook-cook, but we still need dinner” evenings.
• Craving the same creamy comfort vibe? This creamy pesto chicken pasta that feels like a restaurant treat is another weeknight hero with big flavor and minimal fuss.
• Want to keep broccoli in the rotation (without anyone complaining)? Try baked potato chicken and broccoli casserole for extra cozy comfort—it’s warm, cheesy, and totally family-friendly.
• And if you’re in the mood for a lighter, fresh partner on the side, this rotisserie chicken salad for quick lunches and easy dinners is perfect when you want something crisp and simple.

If you make this recipe, I’d LOVE to hear how it went—please leave a quick star rating (⭐️⭐️⭐️⭐️⭐️) and a short review so other readers know what to expect (and so I can do a happy little kitchen dance!).

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