Can I use frozen broccoli?

Yes! For Rotisserie Chicken Broccoli Pasta , frozen broccoli works great. Add it straight into the pasta water, but you may only need 2 minutes instead of 3 since it softens faster.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days . The sauce thickens as it sits (totally normal).

How do I reheat creamy chicken broccoli pasta without it drying out?

Reheat gently on the stove or in the microwave with a splash of milk, broth, or a little water . Stir halfway through. Low and slow keeps it creamy.

Can I swap the penne for another pasta?

Absolutely. Rotini, rigatoni, or shells all work beautifully. The best pasta is the one you already have in the pantry.

What can I add to make it more “grown-up”?

A squeeze of lemon at the end, extra red pepper flakes, or even sautéed mushrooms. But honestly? It’s already doing the most.

5 Irresistible Rotisserie Chicken Broccoli Pasta

Description

This Rotisserie Chicken Broccoli Pasta is the ultimate busy-night comfort dinner—tender rotisserie chicken, bright broccoli, and pasta tossed in a creamy Parmesan-mozzarella sauce that tastes like a hug.

Ingredients

Scale

1 lb penne pasta (Barilla recommended)
1 whole rotisserie chicken, shredded (3–4 lbs; about 4 cups meat)
4 cups fresh broccoli florets (or frozen)
2 tbsp olive oil
3 cloves garlic, minced
1 medium yellow onion, diced small
2 tbsp butter (plus 1–2 tbsp cold butter to finish)

Creamy Sauce:

1 cup heavy cream
1/2 cup low-sodium chicken broth
1 cup freshly grated Parmesan cheese
1/2 cup whole milk mozzarella, shredded
1 tsp Italian seasoning
1/2 tsp garlic powder
Salt and black pepper, to taste
1/4 tsp red pepper flakes (optional)

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Instructions

Bring a large pot of salted water to a boil. Cook penne until al dente. During the last 3 minutes, add broccoli to the pasta water.
Reserve 1 cup pasta water, then drain pasta and broccoli and set aside.
In a large skillet over medium-low, heat olive oil and 2 tbsp butter. Sauté onion 4–5 minutes until soft. Add garlic and cook 30 seconds until fragrant.
Pour in heavy cream and chicken broth. Simmer gently 2–3 minutes (small bubbles—don’t boil hard).
Remove skillet from heat. Whisk in Parmesan and mozzarella until smooth. Stir in Italian seasoning, garlic powder, salt, pepper, and red pepper flakes (if using).
Add pasta and broccoli to the sauce and toss to coat. Fold in shredded rotisserie chicken. Add reserved pasta water 2 tbsp at a time until creamy and glossy.
Stir in 1–2 tbsp cold butter right before serving for a silky finish.

Notes

Cheese tip: Freshly grated Parmesan melts smoother than pre-shredded.

Sauce safety: Keep heat gentle and add cheese off the heat to prevent grainy sauce.

Frozen broccoli: Works great—add for the last 2–3 minutes of pasta cooking.

Leftovers: Store up to 3 days. Reheat with a splash of milk or broth to loosen the sauce.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: American-Italian

Nutrition

Serving Size: 1 bowl (1/6 of recipe)
Calories: 640 kcal
Sugar: 5 g
Sodium: 780 mg
Fat: 28 g
Saturated Fat: 14 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 52 g
Fiber: 4 g
Protein: 45 g
Cholesterol: 140 mg