A bowl of tender penne, shredded rotisserie chicken, and bright broccoli cloaked in a silky Parmesan-mozzarella sauce — that’s this creamy rotisserie chicken broccoli pasta. It comes together fast, uses pantry-friendly staples, and tastes like something you’d order at a cozy neighborhood trattoria. Use leftover chicken, a store-bought rotisserie, or a quick roasted breast for weeknight simplicity. If you enjoy easy, crowd-pleasing chicken meals, this sits right alongside family favorites like Buffalo Chicken Bombs.
Why you’ll love this dish
This recipe hits practical and delicious notes at once: fast prep, one-skillet creaminess, and a balanced plate with protein and veg. It’s ideal for those nights you want comfort food without fuss.
“Creamy, cheesy, and bright with broccoli — the adults love it and the kids keep going back for more.” — home cook review
Reasons to try it:
- Fast: uses a store-bought rotisserie chicken to slash cooking time.
- Balanced: protein + veg + carbs in one dish.
- Flexible: easy swaps for dairy or pasta types.
- Crowd friendly: doubles well for family dinners or potlucks.
Step-by-step overview
A quick roadmap so you know what to expect:
- Boil salted water and cook penne. Add broccoli in the last few minutes so it finishes with the pasta. Reserve some pasta water.
- Sauté onion and garlic in olive oil + butter until fragrant.
- Simmer heavy cream and low-sodium chicken broth briefly to warm and cut the richness.
- Remove from heat, whisk in freshly grated Parmesan and shredded mozzarella until silky. Season.
- Toss drained pasta and broccoli into the sauce, fold in shredded rotisserie chicken, and loosen with reserved pasta water to a glossy finish. Finish with a cold knob of butter for sheen.
What you’ll need
- 1 lb (450 g) penne pasta
- 1 whole rotisserie chicken (3–4 lb), shredded — about 4 cups meat (or use cooked breasts; for juicy pan-seared breasts see this chicken breast recipe)
- 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 an extra cold knob to finish)
- 1 cup heavy cream
- 1/2 cup low-sodium chicken broth
- 1 cup Parmesan cheese, freshly grated (not pre-grated)
- 1/2 cup whole-milk mozzarella, shredded
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes (optional)
- Kosher salt and freshly ground black pepper to taste
Notes and substitutions:
- Heavy cream delivers the richest sauce. For lighter options, use half-and-half plus a tablespoon of cornstarch or make a quick roux (1 tbsp butter + 1 tbsp flour) before adding milk.
- Freshly grated Parmesan melts cleaner than pre-grated varieties, which can contain anti-caking agents and lead to a grainier sauce.
- Frozen broccoli is a great time-saver; toss it frozen into the pasta water as directed.
Step-by-step instructions
- Fill a large pot with water and generously salt it (it should taste like seawater). Bring to a rolling boil. Add penne and cook according to package directions until al dente. During the final 3 minutes of cooking, add the broccoli florets directly to the pot.
- Before draining, scoop out and reserve 1 cup of starchy pasta water. Drain pasta and broccoli together and set aside.
- Meanwhile, heat a wide, heavy skillet over medium-low. Add olive oil and 2 tbsp butter. When the butter melts, add the diced onion. Cook 4–5 minutes until softened and translucent.
- Add minced garlic and cook 30 seconds until fragrant—watch closely so it doesn’t brown.
- Pour in the heavy cream and chicken broth. Increase heat slightly until the liquid forms small bubbles around the edges (a gentle simmer). Let it cook 2–3 minutes to marry flavors; do not bring to a rolling boil.
- Remove the skillet entirely from the heat before adding cheeses. Whisk in the grated Parmesan and shredded mozzarella until the sauce is completely smooth. This prevents the cheese from becoming grainy.
- Season the sauce with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes if using. Taste and adjust seasoning.
- Add the drained pasta and broccoli to the sauce. Using tongs, toss gently to coat everything evenly. Fold in the shredded rotisserie chicken last so it stays tender.
- Add reserved pasta water 2 tablespoons at a time, tossing between additions, until the sauce reaches a creamy, glossy consistency that clings to the pasta.
- Stir in a cold knob of butter just before serving for a silky, restaurant-quality finish. Serve immediately.
Best ways to enjoy it
- Plate in shallow bowls so each serving gets a generous amount of sauce and chicken.
- Garnish with extra grated Parmesan, a crack of black pepper, and a sprinkle of fresh parsley or lemon zest for brightness.
- Serve with: a crisp green salad (simple lemon vinaigrette), garlic bread or crusty baguette, and a light white wine like Pinot Grigio or an unoaked Chardonnay.
- For an extra-special touch, top with toasted pine nuts or crispy prosciutto shards.
Storage and reheating tips
- Refrigerator: Store leftovers in an airtight container within 2 hours of cooking. Keep refrigerated up to 3–4 days.
- Freezing: Cream-based pasta can change texture when frozen. If you must freeze, cool quickly and freeze in airtight containers up to 2 months. Thaw overnight in the fridge and expect a slightly separated sauce—reheat gently and whisk in a splash of cream or broth. For best results, freeze the sauce (minus pasta) and cook fresh pasta at serving time.
- Reheating: Reheat gently on the stove over low heat. Add a splash of chicken broth or reserved pasta water to loosen the sauce. For microwave reheating, cover and heat in short 30–45 second bursts, stirring between intervals. Always bring leftovers to an internal temperature of 165°F (74°C) before eating.
Pro chef tips
- Grate cheese fresh: it melts smoothly and avoids grainy texture.
- Remove from heat before adding cheese: this is the single best way to keep the sauce silky.
- Use pasta water: the starch is a natural emulsifier that helps the cream and cheese bind to the pasta. Add it gradually to avoid a soupy sauce.
- Shred chicken finely: smaller shreds distribute flavor evenly and make the pasta feel more cohesive.
- Don’t overcook broccoli: adding it for the last 3 minutes with the pasta keeps it bright and slightly crisp.
- Finish with cold butter: emulsifying a cold knob of butter at the end boosts gloss and mouthfeel.
- If avoiding heavy cream: make a quick blonde roux (equal parts butter and flour cooked for 1 minute) then whisk in milk slowly for a stable, lower-fat sauce.
Creative twists
- Lighter version: swap heavy cream for half-and-half thickened with a tablespoon of cornstarch or roux. Use whole-wheat pasta for extra fiber.
- Lemon-parmesan: add 1 tsp lemon zest and a squeeze of lemon at the end to brighten the dish.
- Spicy bacon: crisp and crumble 3 strips of bacon and sprinkle over servings for smoky crunch.
- Vegetarian swap: replace chicken with roasted chickpeas or extra mushrooms and use vegetable broth.
- Cheesy variations: try fontina in place of mozzarella for a nuttier melt or Asiago for sharper flavor.
- Make it Southern-style: fold in a small spoonful of hot sauce or Cajun seasoning for a kick.
Common questions
Q: Can I use fresh chicken breasts instead of a rotisserie bird?
A: Yes. Cook breasts until internal temp hits 165°F (74°C), let rest, then shred. For juicy results, poach gently in seasoned broth or follow a tried-and-true pan-sear method like the linked chicken breast recipe.
Q: Can I make this ahead for meal prep or a dinner party?
A: You can prepare the components (shred chicken, grate cheese, blanch broccoli) ahead. For best texture, cook pasta and finish the sauce right before serving. If you must reheat leftovers, do so gently and add a splash of broth or cream.
Q: Why did my sauce get grainy?
A: Graininess usually comes from adding cheese to high heat or using pre-grated cheese with anti-caking agents. Remove the pan from heat and add freshly grated cheese slowly while whisking for a smooth result.
Q: Is it safe to freeze creamy pasta?
A: It’s safe, but the texture may change. For better quality, freeze the sauce separate from the pasta and cook fresh pasta at serving time.
Q: Can I use gluten-free pasta?
A: Yes — adjust the cooking time to package directions and watch the texture; gluten-free pasta is more delicate and can go from al dente to mushy quickly.
Enjoy this creamy, comforting pasta — a simple weeknight victory that still feels special.
Creamy Rotisserie Chicken Broccoli Pasta
Ingredients
Main Ingredients
- 1 lb penne pasta Approximately 450 g
- 1 whole rotisserie chicken (3–4 lb), shredded About 4 cups meat or use cooked breasts
- 4 cups broccoli florets Fresh or frozen
- 2 tbsp olive oil
- 3 cloves garlic, minced Finely minced
- 1 medium yellow onion, diced Small diced
- 2 tbsp butter Plus an extra cold knob to finish
- 1 cup heavy cream Delivers the richest sauce
- 1/2 cup low-sodium chicken broth
- 1 cup Parmesan cheese, freshly grated Not pre-grated for best melting
- 1/2 cup whole-milk mozzarella, shredded
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes Optional
- Kosher salt and black pepper To taste
Instructions
Preparation
- Fill a large pot with water and salt it generously. Bring to a rolling boil.
- Add penne and cook according to package directions until al dente, adding broccoli florets for the last 3 minutes of cooking.
- Before draining, reserve 1 cup of starchy pasta water, then drain pasta and broccoli together.
Cooking
- In a wide, heavy skillet over medium-low heat, add olive oil and 2 tbsp butter. Once melted, add diced onion and cook for 4–5 minutes until softened.
- Add minced garlic and cook for 30 seconds until fragrant, being careful not to brown.
- Pour in heavy cream and chicken broth. Simmer for 2–3 minutes to combine the flavors.
- Remove from heat, whisk in grated Parmesan and shredded mozzarella until smooth.
- Season the sauce with Italian seasoning, garlic powder, salt, and pepper.
- Add drained pasta and broccoli to the sauce, folding in shredded chicken last.
- Add reserved pasta water until the sauce reaches a creamy consistency.
- Stir in a cold knob of butter before serving for a silky finish.