Can I use frozen broccoli instead of fresh?

Absolutely. Frozen broccoli florets work great in this creamy rotisserie chicken broccoli pasta. Add them straight from the freezer without thawing, and cook for 3-4 minutes until heated through. They might release a bit more water, so you may need slightly less chicken broth (start with 1 3/4 cups).

Can I make this ahead of time?

You can prep all your ingredients in advance, but I recommend cooking this dish fresh for the best texture and flavor. The cream sauce can separate if made too far ahead and reheated. If you absolutely must prep ahead, slightly undercook the pasta and store the sauce separately, then combine and reheat gently when ready to serve.

What can I substitute for heavy cream?

Half-and-half will work if you want something a bit lighter, though the sauce won't be quite as rich and creamy. You can also stir in full-fat Greek yogurt at the very end after removing from heat, but don't let it boil or it will curdle. For dairy-free options, full-fat coconut cream creates a nice creamy texture, though it will add a subtle coconut flavor.

Easy Creamy Rotisserie Chicken Broccoli Pasta Recipe (Ready in 35 Minutes!)

Name: Creamy Rotisserie Chicken Broccoli Pasta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 1 lb rotisserie chicken, shredded; 8 oz penne pasta (or other short pasta); 1 tbsp olive oil; 1 small yellow onion, diced; 2 cloves garlic, minced; 3 cups broccoli florets (cut into bite-sized pieces, about 1-inch); 2 cups chicken broth; 1 cup heavy cream; 1/2 cup grated Parmesan cheese; 1 tsp Italian seasoning; Salt and pepper to taste; Optional: Red pepper flakes for heat

Creamy Rotisserie Chicken Broccoli Pasta

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Ultimate comfort food meal with tender rotisserie chicken, crisp broccoli, and silky Parmesan cream sauce. Ready in 35 minutes.

Author: James Carter Jr
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Saute, Simmer
Cuisine: Italian-American

Ingredients

Scale

1 lb rotisserie chicken, shredded
8 oz penne pasta (or other short pasta)
1 tbsp olive oil
1 small yellow onion, diced
2 cloves garlic, minced
3 cups broccoli florets (cut into bite-sized pieces, about 1-inch)
2 cups chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 tsp Italian seasoning
Salt and pepper to taste
Optional: Red pepper flakes for heat

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Instructions

Cook the penne pasta according to package directions until al dente, usually 10-12 minutes. Reserve 1/2 cup pasta water before draining. Drain and set aside.
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 softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
Add the broccoli florets and chicken broth to the skillet. Bring to a simmer and cook for 5-7 minutes, until the broccoli is tender-crisp and bright green.
Stir in the shredded rotisserie chicken, cooked pasta, heavy cream, Parmesan cheese, and Italian seasoning. Season with salt and pepper to taste.
Cook for another 2-3 minutes, stirring frequently, until the sauce has thickened slightly and everything is heated through. Add reserved pasta water if sauce is too thick.
Remove from heat and serve immediately. Garnish with extra Parmesan cheese and red pepper flakes if desired.

Notes

Use rotisserie chicken to save time. Mostly white meat makes it leaner.
Fresh Parmesan melts better than pre-shredded. Don’t let sauce boil after adding cream to prevent separation.
This makes lighter portions – serves 3-4 people. Best enjoyed fresh; not recommended for freezing.

Nutrition

Serving Size: 1.5 cups
Calories: 520 kcal
Sugar: 4 g
Sodium: 680 mg
Fat: 26 g
Saturated Fat: 14 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 3 g
Protein: 32 g
Cholesterol: 115 mg

Find it online: https://www.benefitiany.com/creamy-rotisserie-chicken-broccoli-pasta/