Creamy, comforting, and ready in about 30 minutes, this rotisserie chicken and broccoli pasta is the kind of weeknight dinner that feels special without the fuss. Shredded rotisserie chicken joins tender broccoli and al dente penne in a silky Parmesan-mozzarella cream sauce — perfect for busy families, picky eaters, or anyone who needs a reliable, delicious one-pan-ish meal.
If you want to change the protein or try another chicken-focused weeknight idea, consider pairing this with an easy buffalo chicken bombs for a game-day spread.
Why you’ll love this dish
This recipe hits a lot of high notes: speed, comfort, flavor, and minimal cleanup. It uses store-bought rotisserie chicken so you skip long cooking times without sacrificing texture or taste. The broccoli cooks in the same pot as the pasta, which saves time and keeps the florets bright and tender. The cheese-forward cream sauce clings to the penne thanks to reserved starchy pasta water — a simple trick that gives the dish body and sheen.
"A weeknight staple at our house — creamy, quick, and the kids actually ask for seconds."
Perfect for busy weeknights, casual dinner parties, or when you need a crowd-pleasing casserole alternative.
How this recipe comes together
Starches, vegetables, and protein converge quickly when you rely on a few smart techniques. Start by boiling salted water and cooking the penne; add broccoli for the last three minutes so it finishes with the pasta. Save a cup of frothy pasta water — that starch is the secret to silky sauce without extra flour. Sauté onion and garlic gently in olive oil and butter to build flavor, then simmer cream and low-sodium chicken broth to thin the dairy. Off-heat, whisk in grated Parmesan and shredded mozzarella for a smooth sauce, season, and toss everything together. Finish by folding in shredded rotisserie chicken and adjusting consistency with reserved pasta water.
What you’ll need
- 1 lb penne pasta
- 1 whole rotisserie chicken (3–4 lbs), shredded (about 4 cups meat) — or use pre-cooked chicken breast if preferred
- 4 cups broccoli florets (fresh or frozen)
- 2 tbsp olive oil
- 3 cloves garlic, minced finely
- 1 medium yellow onion, diced small
- 2 tbsp butter (plus extra optional cold butter to finish)
- 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
- 1/4 tsp red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
Notes and substitutions:
- Heavy cream can be swapped for half-and-half for a slightly lighter sauce, but expect a thinner result.
- Use freshly grated Parmesan for best melting and flavor; pre-grated powders won’t melt as smoothly.
- If you prefer a different cut of chicken, see an easy chicken breast recipe for simple roasted or pan-seared breasts that work well here. (This is a single use of that link.)
Step-by-step instructions
- Bring a large pot of generously salted water to a boil. Add the penne and cook according to package directions until al dente. Add the broccoli florets during the last 3 minutes of cooking.
- Before draining, scoop out and reserve 1 cup of the starchy pasta water. Drain pasta and broccoli together and set aside.
- In a large skillet over medium-low heat, warm olive oil and butter. Add the diced onion and sauté 4–5 minutes until softened and translucent. Add the minced garlic and cook 30 seconds until fragrant — don’t let it brown.
- Pour in the heavy cream and chicken broth, bring just to a gentle simmer and let it reduce 2–3 minutes to thicken slightly. Remove from the heat.
- Off the heat, whisk in the grated Parmesan and shredded mozzarella until the sauce is smooth and glossy. If the sauce seems too thick, add a splash of the reserved pasta water.
- Season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes to taste.
- Add the drained pasta and broccoli to the skillet and toss with tongs to coat evenly.
- Fold in the shredded rotisserie chicken so it heats through without drying.
- Stir in reserved pasta water gradually until you reach your desired consistency. For extra shine and richness, stir in a tablespoon of cold butter right before serving.
How to plate and pair
Serve warm from the skillet or spoon into shallow bowls. Finish with a sprinkle of extra grated Parmesan and a grind of black pepper. Pairings:
- A crisp green salad with lemon vinaigrette cuts through the richness.
- Crusty garlic bread or simple buttered rolls make it a fuller meal.
- For wine, a chilled Pinot Grigio or unoaked Chardonnay complements the creamy sauce.
Storage and reheating tips
- Refrigeration: Cool leftovers quickly and store in an airtight container for up to 3–4 days.
- Freezing: You can freeze, but texture will change — sauce may separate slightly. Freeze in a shallow container for up to 2 months. Thaw overnight in the fridge.
- Reheating: Gently reheat on the stove over low heat with a splash of milk or cream to loosen the sauce, stirring until creamy. Microwaving works for single servings; add a little liquid and heat in 30-second bursts, stirring in between.
- Food safety: Do not leave perishable food out for more than 2 hours at room temperature. Reheat to an internal temperature of 165°F (74°C).
Pro chef tips for the best result
- Always reserve pasta water — its starch helps cheese bind to pasta without resorting to roux.
- Grate cheeses fresh from blocks. Pre-shredded cheese contains anti-caking agents that prevent smooth melting.
- Keep heat moderate when adding dairy; high heat can cause the cream to break or the cheese to become grainy. Remove from heat before whisking in the cheeses for a silkier finish.
- If the sauce breaks, whisk in a small amount of cold liquid (milk or cream) off the heat to smooth it out.
- For extra brightness, finish with a squeeze of lemon juice or a handful of chopped parsley.
Creative twists to try
- Add mushrooms and spinach for extra veg and umami. Sauté mushrooms with the onion until golden before adding garlic.
- Swap penne for orecchiette or fusilli — shapes with ridges hold more sauce.
- Make it spicy: boost red pepper flakes or add a spoonful of harissa or sriracha to the sauce.
- Low-carb: replace pasta with cauliflower florets and reduce cream to make a cheesy cauliflower-broccoli bake.
- Make it into a baked casserole: transfer to a baking dish, top with extra mozzarella and breadcrumbs, and broil until golden.
Common questions
Q: Can I use frozen broccoli?
A: Yes. Add frozen florets directly to the pasta pot during the last 3–4 minutes of cooking. They’ll thaw and cook through; avoid overcooking to maintain texture.
Q: How long does this take from start to finish?
A: About 25–35 minutes, depending on how quickly you shred the chicken. Using pre-shredded rotisserie chicken is the quickest option.
Q: Can I make this dairy-free or lighter?
A: For dairy-free, use a plant-based cream (oat or soy) and dairy-free cheese alternatives, though texture and flavor will differ. To lighten, use half-and-half or a 2:1 mix of milk and cream and reduce the cheese slightly.
Q: Is it safe to reheat more than once?
A: Reheat only the portion you plan to eat. Repeated cooling and reheating increase bacterial growth risk. Store leftovers promptly and reheat once to 165°F (74°C).
Q: Can I prepare parts ahead?
A: Yes — shred the rotisserie chicken and grate cheeses a day ahead. Cook the pasta and broccoli slightly underdone if you plan to finish later, then toss everything together and reheat gently with added liquid.
If you want more make-ahead chicken ideas or quick weeknight recipes that highlight simple proteins, explore the linked chicken recipe above.
Rotisserie Chicken and Broccoli Pasta
Ingredients
Main Ingredients
- 1 lb penne pasta
- 1 whole rotisserie chicken (3–4 lbs), shredded (about 4 cups meat)
- 4 cups broccoli florets (fresh or frozen)
- 2 tbsp olive oil
- 3 cloves garlic, minced finely
- 1 medium yellow onion, diced small
- 2 tbsp butter (plus extra optional cold butter to finish)
- 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
- 1/4 tsp red pepper flakes (optional)
- to taste Salt and freshly ground black pepper
Instructions
Cooking the Pasta and Broccoli
- Bring a large pot of generously salted water to a boil.
- Add the penne and cook according to package directions until al dente.
- Add the broccoli florets during the last 3 minutes of cooking.
- Before draining, scoop out and reserve 1 cup of the starchy pasta water.
- Drain pasta and broccoli together and set aside.
Making the Sauce
- In a large skillet over medium-low heat, warm olive oil and butter.
- Add the diced onion and sauté for 4–5 minutes until softened and translucent.
- Add the minced garlic and cook for 30 seconds until fragrant — don’t let it brown.
- Pour in the heavy cream and chicken broth, bring just to a gentle simmer, and let it reduce for 2–3 minutes to thicken slightly.
- Remove from the heat.
- Whisk in the grated Parmesan and shredded mozzarella until the sauce is smooth and glossy.
- If the sauce seems too thick, add a splash of the reserved pasta water.
- Season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes to taste.
Combining Ingredients
- Add the drained pasta and broccoli to the skillet and toss with tongs to coat evenly.
- Fold in the shredded rotisserie chicken so it heats through without drying.
- Stir in reserved pasta water gradually until you reach your desired consistency.
- For extra shine and richness, stir in a tablespoon of cold butter right before serving.