Rotisserie Chicken Broccoli Pasta

This Rotisserie Chicken Broccoli Pasta is the ultimate 35-minute weeknight solution for busy families. By using a pre-cooked rotisserie chicken and one pot for the pasta and greens, you can have a high-protein, restaurant-quality meal on the table with minimal cleanup.

Why You Will Love This Recipe

You will love this recipe because it transforms a simple grocery store staple into a gourmet dinner that tastes like it came from a high-end Italian bistro. It provides a massive 28 grams of protein per serving, making it a satisfying and nutritious option for active households. Best of all, the creamy Parmesan sauce is completely foolproof and comes together in the time it takes to boil your noodles, ensuring you spend less time at the stove and more time enjoying your meal.

Ingredients for Rotisserie Chicken Broccoli Pasta

• 1 lb penne pasta (Barilla or a similar brand that holds sauce well)
• 1 whole rotisserie chicken, shredded (approximately 3-4 lbs or 4 cups of meat)
• 4 cups fresh broccoli florets (frozen florets also work in a pinch)
• 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 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 for a hint of warmth)

Step-by-Step Instructions

1. Bring a large pot of salted water to a boil and cook the penne pasta according to the package directions until it reaches an al dente texture. During the final 3 minutes of the pasta’s cooking time, add the broccoli florets directly into the boiling water.
2. Before draining the mixture, reserve 1 cup of the starchy pasta water in a measuring cup to help adjust the sauce consistency later. Drain the pasta and broccoli together and set them aside.
3. Heat the olive oil and butter in your largest skillet over medium-low heat. Add the diced onion and cook for 4-5 minutes until softened and translucent, then stir in the minced garlic for just 30 seconds until fragrant.
4. Pour in the heavy cream and chicken broth. Bring the mixture to a gentle simmer for 2-3 minutes, looking for small bubbles around the edges rather than a rolling boil.
5. Remove the skillet from the heat completely before adding the cheese to prevent graininess. Whisk in the Parmesan and mozzarella until the sauce is completely smooth, then stir in the Italian seasoning, garlic powder, salt, pepper, and red pepper flakes.
6. Add the drained pasta and broccoli back into the skillet with the creamy sauce. Toss gently with tongs to coat everything evenly, then fold in the shredded rotisserie chicken.
7. Add the reserved pasta water 2 tablespoons at a time until the sauce reaches a creamy, glossy consistency. Stir in a small cold knob of butter just before serving for a silky, restaurant-quality finish.

Expert Tips / Pro Tips

To ensure the best results with your Rotisserie Chicken Broccoli Pasta, always grate your own Parmesan cheese from a block. Pre-shredded cheeses are coated in potato starch or cellulose to prevent clumping, which can lead to a gritty or clumpy sauce. Additionally, using a mix of both white and dark meat from the rotisserie chicken provides the best balance of flavor and moisture. Finally, remember to remove the sauce from the heat before adding the cheese; high heat can cause the dairy to break, resulting in an oily rather than creamy texture.

Variations & Substitutions

If you do not have penne on hand, rotini or bowtie pasta are excellent substitutes as their shapes are designed to “catch” the creamy sauce. For those looking for a lower-carb option, you can swap half of the pasta for extra broccoli or even cauliflower florets. If you prefer a different protein, sliced grilled chicken breast or even sautéed shrimp work beautifully in this same cream sauce. To make this dish vegetarian, simply omit the chicken and use vegetable broth instead of chicken broth.

Serving Suggestions

This rich and creamy pasta pairs perfectly with a crisp Caesar salad to provide a refreshing acidic contrast. You might also enjoy it alongside a simple green salad with a lemon vinaigrette to cleanse the palate. For a heartier side, serve it with garlic bread or a high-protein cottage cheese flatbread, which is perfect for soaking up any extra Parmesan sauce left on the plate.

Storage, Freezing & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 4 days. This dish does not freeze particularly well because the cream-based sauce can separate and become grainy when thawed. When reheating, the pasta will have absorbed some of the moisture, so it is best to warm it gently on the stovetop over low heat with an extra splash of milk or heavy cream. Stir frequently to help the sauce emulsify and return to its original silky state.

Nutrition Information

Rotisserie Chicken Broccoli Pasta

This Rotisserie Chicken Broccoli Pasta is the ultimate 35-minute weeknight solution for busy families. By using a pre-cooked rotisserie chicken and one pot for the pasta and greens, you can have a high-protein, restaurant-quality meal on the table with minimal cleanup.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Italian, Italian-American

Calories: 535

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb penne pasta Barilla or similar brand
• 1 whole rotisserie chicken shredded (approx 3-4 lbs or 4 cups)
• 4 cups fresh broccoli florets frozen works in a pinch
• 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 Parmesan cheese freshly grated
• 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

Equipment

• Large Pot
• Large Skillet
• Whisk
• Tongs

Method

 

1. Bring a large pot of salted water to a boil and cook the penne pasta according to the package directions until it reaches an al dente texture. During the final 3 minutes of the pasta’s cooking time, add the broccoli florets directly into the boiling water.
   1 lb penne pasta, 4 cups fresh broccoli florets
2. Before draining the mixture, reserve 1 cup of the starchy pasta water in a measuring cup to help adjust the sauce consistency later. Drain the pasta and broccoli together and set them aside.
3. Heat the olive oil and butter in your largest skillet over medium-low heat. Add the diced onion and cook for 4-5 minutes until softened and translucent, then stir in the minced garlic for just 30 seconds until fragrant.
   2 tbsp olive oil, 3 cloves garlic, 1 medium yellow onion, 2 tbsp butter
4. Pour in the heavy cream and chicken broth. Bring the mixture to a gentle simmer for 2-3 minutes, looking for small bubbles around the edges rather than a rolling boil.
   1 cup heavy cream, 1/2 cup low-sodium chicken broth
5. Remove the skillet from the heat completely before adding the cheese to prevent graininess. Whisk in the Parmesan and mozzarella until the sauce is completely smooth, then stir in the Italian seasoning, garlic powder, salt, pepper, and red pepper flakes.
   1 cup Parmesan cheese, 1/2 cup whole milk mozzarella, 1 tsp Italian seasoning, 1/2 tsp garlic powder, Salt and black pepper, 1/4 tsp red pepper flakes
6. Add the drained pasta and broccoli back into the skillet with the creamy sauce. Toss gently with tongs to coat everything evenly, then fold in the shredded rotisserie chicken.
   1 whole rotisserie chicken
7. Add the reserved pasta water 2 tablespoons at a time until the sauce reaches a creamy, glossy consistency. Stir in a small cold knob of butter just before serving for a silky, restaurant-quality finish.

Notes

To ensure the smoothest sauce, always grate your own Parmesan cheese from a block rather than using pre-shredded varieties. Additionally, be sure to remove the skillet from the heat before adding the cheese to prevent the dairy from breaking.

FAQ