Creamy Rotisserie Chicken Broccoli Pasta

Creamy Rotisserie Chicken Broccoli Pasta is an easy, comforting dinner that’s ready in no time and full of flavor. With juicy rotisserie chicken, tender broccoli, and pasta coated in a creamy, cheesy sauce, this dish is perfect for weeknights when I want something hearty and satisfying without spending hours in the kitchen.

Why You’ll Love This Recipe

I love this recipe because it’s quick, filling, and makes great use of leftover or store-bought rotisserie chicken. The creamy sauce comes together fast and clings to every bite of pasta and broccoli, making it super comforting. It’s a one-pan style meal with everything I need—protein, veggies, carbs—without being complicated. Even picky eaters love it.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cooked rotisserie chicken, shredded or chopped

• Pasta (penne, rotini, or fusilli work great)

• Fresh or frozen broccoli florets

• Olive oil or butter

• Garlic, minced

• Heavy cream or half-and-half

• Chicken broth

• Grated Parmesan cheese

• Salt and black pepper

• Optional: red pepper flakes, lemon zest, shredded mozzarella or cheddar

Directions

1. I cook the pasta in a large pot of salted boiling water. About 2–3 minutes before it’s done, I add the broccoli to the same pot to cook until just tender. Then I drain and set aside.

2. In the same pot or a large skillet, I heat olive oil or butter over medium heat and sauté the garlic until fragrant (about 1 minute).

3. I pour in the chicken broth and cream, stirring to combine. I bring it to a simmer and let it reduce slightly for 3–5 minutes.

4. I stir in the Parmesan cheese and season with salt and pepper.

5. I add the shredded rotisserie chicken, pasta, and broccoli to the sauce and toss everything together until coated and heated through.

6. I taste and adjust seasoning, then serve warm with extra Parmesan or a sprinkle of red pepper flakes.

Servings and timing

This recipe serves 4 and takes about 30 minutes total—15 minutes to prep and 15 minutes to cook.

Variations

Sometimes I use cauliflower instead of broccoli or add peas or spinach for extra greens. If I want to make it lighter, I use milk and thicken the sauce with a little flour. I’ve also added  sun-dried tomatoes for extra richness. Swapping in gluten-free pasta or using dairy-free cream and cheese works great too.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently on the stove or in the microwave, adding a splash of milk or broth to loosen the sauce. This dish also freezes well—just thaw in the fridge before reheating.

FAQs

Can I use frozen broccoli?

Yes. I add it directly to the pasta pot a few minutes before the pasta is done cooking—no need to thaw first.

What kind of pasta works best?

I like short pasta like penne, rotini, or fusilli because they hold the sauce well. But any pasta works, even spaghetti or fettuccine.

Can I make this ahead?

Yes. I make the full dish and store it in the fridge. I reheat it with a splash of milk or cream to bring the sauce back to life.

How do I make it more cheesy?

I stir in shredded mozzarella or cheddar for extra creaminess, or top it with cheese and broil for a baked finish.

Is this good for meal prep?

Definitely. It reheats well and can be portioned into containers for easy lunches or dinners during the week.

Conclusion

Creamy Rotisserie Chicken Broccoli Pasta is the ultimate quick and comforting dinner. With tender chicken, vibrant broccoli, and a creamy garlic-Parmesan sauce, this easy meal comes together fast and satisfies every time. It’s a go-to recipe I keep coming back to—perfect for busy nights, picky eaters, or anyone who just loves a good bowl of creamy pasta.

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