Creamy Rotisserie Chicken Broccoli Pasta

This Creamy Rotisserie Chicken Broccoli Pasta is everything you want in a weeknight dinner. It’s rich, comforting, and loaded with tender chicken and crisp-tender broccoli swimming in a silky Parmesan cream sauce. The best part? Using store-bought rotisserie chicken means you can have this restaurant-quality meal ready in about 35 minutes.

I started making this creamy rotisserie chicken broccoli pasta on nights when I’d get home late but still craved something truly satisfying. There’s something magical about twirling pasta coated in velvety cream sauce with chunks of savory chicken and bright green broccoli. It hits that comfort food spot without the hours of work. The whole thing comes together in one pan, which means minimal cleanup and maximum flavor. I’ve made this countless times, and it never gets old.

What You’ll Need for This Creamy Pasta

I always use penne or rigatoni for this recipe because those ridges and tubes trap the sauce perfectly. You can use any short pasta shape you have on hand. Here’s your shopping list:

• 1 lb rotisserie chicken, shredded (I grab mine from the grocery store deli and use mostly white meat for a leaner dish)
• 8 oz penne pasta or other short pasta (this makes a lighter portion – great for 3-4 people)
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced (fresh garlic is non-negotiable here for the best flavor)
• 3 cups broccoli florets, cut into bite-sized pieces about 1-inch across
• 2 cups chicken broth (I recommend low-sodium so you control the salt level)
• 1 cup heavy cream (this is what makes the sauce so silky and rich)
• 1/2 cup grated Parmesan cheese (freshly grated melts smoother than pre-shredded)
• 1 tsp Italian seasoning
• Salt and pepper to taste
• Optional: Red pepper flakes for a little kick

Pro tip: Using a rotisserie chicken from your local grocery store is the ultimate time-saver. The roasted flavor adds incredible depth to this creamy rotisserie chicken broccoli pasta, and you skip 30-40 minutes of cooking chicken yourself.

How I Make This Creamy Chicken Pasta

I prefer cooking my pasta just until al dente since it’ll finish cooking in the sauce. This keeps it from getting mushy. Here’s exactly how I do it:

Step 1: Cook the penne pasta according to package directions until al dente, usually 10-12 minutes. Before draining, scoop out and reserve 1/2 cup of the starchy pasta water (you might need this to adjust sauce consistency later). Drain the pasta and set aside. Don’t rinse it – that starch helps the sauce cling.

Step 2: While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion and cook until it’s softened and turning translucent, about 3-4 minutes. You’ll smell that sweet onion aroma when it’s ready. Stir in the minced garlic and cook for another minute until fragrant. Watch it closely so the garlic doesn’t burn and turn bitter.

Step 3: Add the broccoli florets and chicken broth to the skillet. Bring everything to a simmer and cook for 5-7 minutes, until the broccoli is tender-crisp and bright green. It should still have a little snap when you bite into it – nobody wants mushy broccoli in their pasta.

Step 4: Stir in the shredded rotisserie chicken, cooked pasta, heavy cream, Parmesan cheese, and Italian seasoning. Give everything a good toss to combine. Season with salt and pepper to taste, but go easy on the salt at first since the rotisserie chicken and Parmesan already bring plenty of saltiness.

Step 5: Cook for another 2-3 minutes, stirring frequently, until the sauce has thickened just enough to coat the back of a spoon. Everything should be heated through and the cheese fully melted into the sauce. If your sauce gets too thick, stir in some of that reserved pasta water, a tablespoon at a time, until you reach the perfect creamy consistency.

Step 6: Remove from heat and serve immediately. Top with extra Parmesan cheese and a pinch of red pepper flakes if you like a little heat.

Perfect Pairings for This Pasta Dish

This creamy rotisserie chicken broccoli pasta is hearty and rich, so I like serving it with lighter, fresher sides that cut through all that delicious creaminess.

Garlic Bread: There’s nothing better than crusty bread for mopping up every last drop of that Parmesan cream sauce. The garlicky, buttery crunch is the perfect textural contrast to the tender pasta.

Caesar Salad: Those crisp romaine leaves with tangy Caesar dressing balance out the richness beautifully. The garlic and Parmesan flavors echo what’s already in the pasta, creating a cohesive meal.

Roasted Green Beans: Simple roasted green beans tossed with lemon juice and slivered almonds add bright, fresh notes and a satisfying crunch. They also bring more green vegetables to the plate.

Caprese Salad: Fresh tomatoes, mozzarella, and basil with a drizzle of balsamic bring a light, summery contrast that makes this feel like a complete Italian feast.

These are some of the best sides for creamy chicken pasta because they provide freshness and texture variety without overwhelming the main dish.

More Delicious Pasta and Comfort Food Recipes

If this creamy rotisserie chicken broccoli pasta won your heart, you’ll love exploring more hearty pasta dishes and comforting chicken recipes that come together just as easily. For another one-pan wonder, try the Loaded Beef Bacon Cheeseburger Pasta – it’s just as satisfying with a completely different flavor profile that kids absolutely devour.

When you’re craving more creamy chicken comfort, the Creamy Lemony Tuscan Chicken brings bright citrus notes that pair beautifully with pasta or rice, while Honey Garlic Butter Chicken with Mac Cheese takes comfort food to the next level with its sweet and savory glaze. For a fun twist on pasta night, the Best Sticky Garlic Chicken Noodles delivers that irresistible sticky-sweet sauce everyone loves.

Storing Your Leftover Pasta

Store leftover creamy rotisserie chicken broccoli pasta in an airtight container in the refrigerator for up to 3 days. The sauce will thicken quite a bit as it cools, which is completely normal with cream-based sauces.

For reheating, I recommend adding a splash of chicken broth, milk, or even heavy cream to your pasta in a skillet over medium-low heat. Stir gently and frequently until everything is warmed through and the sauce loosens back up, about 5-7 minutes. The low and slow approach keeps the sauce from breaking. You can microwave individual portions, but add a tablespoon of liquid first and reheat in 1-minute intervals, stirring between each one.

Pro tip: This dish is best enjoyed fresh, but leftovers are still delicious. I don’t recommend freezing cream-based pasta dishes like this because the sauce can separate when thawed, giving you a grainy texture instead of that smooth creaminess.

Common Questions About This Recipe

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