There are certain smells that instantly transport me back to my childhood, like the smoky scent of Grandmother’s Texas BBQ, or the comforting aroma of garlic butter wafting from the kitchen. This Rotisserie Chicken Broccoli Pasta, however, smells like a modern weeknight superhero. Lately, with Jana (9) perfecting her complex negotiation techniques regarding bedtime and Adams (12) requiring continuous transportation to sports practice, I need meals that are delicious, filling, and, most importantly, ridiculously fast. This recipe a simple, deeply satisfying mix of ready-made chicken, tender broccoli, and a creamy, cheesy sauce checks every single box. It’s the ultimate easy rotisserie chicken broccoli pasta recipe, proving you can get a hearty, homemade dinner on the table in under 30 minutes, freeing up time for what really matters: wrangling two active kids and catching up with Emily after a long day. We’re talking comfort food built for speed, combining convenience and flavor into one perfect bowl of cheesy chicken goodness.
Table of Contents
- Rotisserie Chicken Broccoli Pasta: The Ultimate Easy Weeknight Dinner
- Table of Contents
- Why You’ll Love This Rotisserie Chicken Broccoli Pasta
- Ingredients for Rotisserie Chicken Broccoli Pasta
- How to Make Rotisserie Chicken Broccoli Pasta
- Step-by-Step Instructions
- Pro Tips & Variations
- Rotisserie Chicken Broccoli Pasta Serving Suggestions
- Rotisserie Chicken Broccoli Pasta Storage & Reheating
- FAQ about Rotisserie Chicken Broccoli Pasta
- Final Thoughts
Why You’ll Love This Rotisserie Chicken Broccoli Pasta
If you’re anything like me, you view that store-bought rotisserie chicken less as a meal and more as a foundational building block for five different dinners. This recipe maximizes that convenience, transforming simple leftovers (or a fresh bird) into a spectacular creamy chicken broccoli pasta. Emily calls this our “sanity saver meal,” and she’s right. It truly delivers on big flavor with minimal effort.
Here’s why this recipe earns its spot in your weekly rotation and stands out from standard chicken broccoli pasta recipes:
- Speed is Everything: Thanks to the pre-cooked rotisserie chicken, the prep time is basically zero. We go from craving to serving in about 25 minutes, making it perfect for those late-dinnertime scrambles. Forget elaborate sauces, this easy weeknight dinner is streamlined for busy parents.
- Maximum Flavor, Minimal Ingredients: We utilize garlic powder and butter for a rich aromatic base, complemented by the already perfectly seasoned rotisserie chicken. This gives us that classic, satisfying comfort without needing a dozen spices.
- The Perfect Hide-and-Seek Veggie: I’ll admit, getting Adams to eat something green can sometimes feel like a diplomatic mission. But when those vibrant broccoli florets are nestled in a velvety, cheesy chicken broccoli pasta sauce, they disappear just as fast as the pasta.
- Customizable Comfort: Craving something richer? This recipe is easily tweaked into a chicken broccoli alfredo pasta by simply adding a little extra butter and a pinch of nutmeg. Want to make it healthier? Use skim milk or cream cheese instead of heavy cream.
- Family-Friendly and Filling: This isn’t just a quick meal, it’s a substantial one. The pasta, protein-rich chicken, and fresh broccoli ensure everyone leaves the table happy and satisfied. Plus, the creamy texture is inherently kid-approved. If you love one-pot meals, you might also like my recipe for One Pot Chicken Alfredo, which shares that same creamy, easy appeal.
- Great for Leftovers: This dish reheats beautifully. I often make a double batch specifically so Emily and I have lunch the next day. Sometimes, I’ll even turn the leftovers into a simple chicken broccoli pasta casserole by topping it with crushed French fried onions and baking it for 10 minutes.
When you’re searching for a powerhouse dinner that requires almost no thought, this specific type of chicken and broccoli pasta is the answer. It’s deeply comforting, simple to assemble, and uses up ingredients that are likely already in your fridge. Grab your apron, friends. This one’s too easy and too delicious to pass up!
Ingredients for Rotisserie Chicken Broccoli Pasta
We’re keeping the ingredient list tight and effective. Remember, quality ingredients, even simple ones, make a huge difference. Don’t skimp on the cheese!
- 1 pound Pasta: I prefer penne or rigatoni because the ridges and tubes hold that wonderful creamy chicken broccoli pasta sauce perfectly. You could also use elbows or shells.
- 1 cup Broccoli Florets: Fresh is best for texture, but if you need to use frozen broccoli, that works too. Just blanch it separately until tender-crisp.
- 2 cups Cooked Rotisserie Chicken: Shredded or cubed. This is the star of our high-protein meal.
- 2 tablespoons Butter: For sautéing and building the sauce base.
- 2 cloves Garlic: Minced, or 1 teaspoon of garlic powder if you’re truly speed running dinner.
- 1 cup Chicken Broth: Low sodium is ideal.
- 1 cup Heavy Cream: Provides the luxurious, rich texture that makes this recipe so comforting.
- 1 cup Shredded Cheddar Cheese: Sharp or mild, depending on your preference. Shred your own for the smoothest melt!
- ½ cup Grated Parmesan Cheese: Adds that salty, nutty punch and depth of flavor.
- Salt and Black Pepper: To taste.
- Optional Toppings: A squeeze of lemon juice for brightness, or a sprinkle of paprika.
How to Make Rotisserie Chicken Broccoli Pasta
The beauty of this recipe lies in its simplicity. We’re essentially making a quick, cheesy sauce and incorporating our pre-cooked elements. This is the ultimate quick chicken and broccoli pasta one pot style, although we use two pots to ensure the pasta is cooked perfectly and the broccoli is bright green.
Step-by-Step Instructions
- Prep & Boil the Pasta (The First Pot): Bring a large pot of salted water to a rolling boil. Add your pasta (penne or rigatoni). Cook according to package directions, usually about 8 to 10 minutes, until al dente. About two minutes before draining the pasta, throw in the broccoli florets with the boiling pasta. This blanches the broccoli just enough so it’s tender-crisp and vibrant green. Drain the pasta and broccoli and set aside, reserving about ½ cup of the starchy pasta water.
- Melt the Butter (The Sauce Pot): While the pasta is cooking, grab a large, deep skillet or Dutch oven—this will be your sauce pot. Melt the 2 tablespoons of butter over medium heat. Once shimmering, add the minced garlic (or garlic powder). Sauté for 30 seconds until fragrant. Don’t let the garlic burn!
- Build the Cream Base: Pour in the 1 cup of chicken broth and scrape up any browned bits from the bottom of the pan. Let it simmer for just a minute. Then, stir in the 1 cup of heavy cream. Reduce the heat to medium-low.
- Add the Cheese & Season: Once the cream begins to gently bubble around the edges, start incorporating the cheese. Reduce the heat to low. Slowly stir in the shredded cheddar cheese and the grated parmesan cheese one handful at a time, allowing each addition to melt fully before adding more. Stir constantly until the sauce is smooth, thick, and velvety. Season generously with salt and black pepper. Taste the sauce: does it coat the back of a spoon? Is it seasoned perfectly? If it seems too thick, add a splash of your reserved pasta water.
- Incorporate the Chicken & Broccoli: Gently fold in the two cups of shredded rotisserie chicken and the cooked pasta and broccoli mixture. Stir everything gently until the chicken is heated through and every piece of pasta is coated in that luscious, cheesy sauce.
- Serve Immediately: Transfer the piping-hot Rotisserie Chicken Broccoli Pasta to bowls. Garnish with an extra dusting of parmesan, maybe a handful of fresh parsley, or those crispy french fried onions if you’re feeling bold. Call the family to the table—they won’t want to wait!
Pro Tips & Variations
Part of my philosophy at MisterRecipes.com is that a recipe is a starting point, not a strict rulebook. Once you nail this base recipe, feel free to experiment. Here are a few ways to elevate your chicken broccoli pasta or adapt it to specific diets.
Pro Tip: The Starch Water Secret
My number one tip for any pasta dish that requires a creamy sauce: Always reserve your pasta water. The cloudy, starchy water is liquid gold. If your cheese sauce looks too thick or separates slightly, adding a tablespoon or two of this water binds the fat and liquid together, creating an emulsified, restaurant-quality sauce. This is especially helpful when making a cheesy chicken broccoli pasta where texture is key.
Variation 1: Making it a Chicken Broccoli Pasta Casserole
If you have an extra 15 minutes, turn this into a baked dish. After step 5, transfer the mixture to a 9×13 baking dish. Top with a mix of panko breadcrumbs, melted butter, and some extra parmesan. Bake at 375°F (190°C) for 10-15 minutes, until the top is golden brown and bubbly. This makes a phenomenal, easily portable dish for potlucks!
Variation 2: Adding Spice and Depth
Emily loves a little heat, so sometimes I add a pinch of crushed red pepper flakes to the butter and garlic mixture in step 2. Alternatively, folding in a spoonful of cream cheese or a tablespoon of dijon mustard while adding the heavy cream can deepen the flavor profile significantly. This makes for a more complex profile than the standard chicken and broccoli pasta.
Variation 3: Healthy High-Protein Rotisserie Chicken Broccoli Pasta
Want to lighten things up without sacrificing flavor? Replace the heavy cream with whole milk or half-and-half, and stir in a block of low-fat cream cheese at the end for thickness. You can also swap out the white pasta for whole wheat or chickpea pasta, which adds fiber and boosts the high protein rotisserie chicken broccoli pasta content. I’ve found that using the maximum amount of parmesan allows you to cut back on other fats.
Dealing with Frozen Broccoli
If you rely on frozen broccoli, don’t boil it with the pasta. Microwave it separately or steam it until thawed and slightly tender. Adding frozen vegetables directly into a simmering sauce can lower the temperature too much, potentially causing the cheese sauce to break.
Rotisserie Chicken Broccoli Pasta Serving Suggestions
A dish as rich and satisfying as Rotisserie Chicken Broccoli Pasta doesn’t need much accompaniment, but I always believe a great meal is about balance. Since the main dish is creamy and savory, a side that offers brightness, crunch, or acidity works perfectly.
- Bright Side Salad: A simple mixed greens salad with a very light vinaigrette (think lemon juice and olive oil) is the perfect antidote to the richness of the creamy chicken broccoli pasta. The acidity cuts through the cheese beautifully.
- Crusty Garlic Bread: Is it even Italian-inspired without something to soak up that extra sauce? A loaf of warm, buttered garlic bread is absolutely mandatory, especially if you have growing kids like Adams who need the extra carbs!
- Roasted Asparagus: If you want another green vegetable, quick-roast some asparagus spears with a little salt, pepper, and just a whisper of olive oil. They retain a great snap that contrasts nicely with the soft pasta. For another easy vegetable dish, you might enjoy serving this alongside my recipe for Chicken and Vegetable Skillet on a night you have extra time.
- A Glass of White Wine: For the adults, a crisp Sauvignon Blanc or an un-oaked Chardonnay pairs wonderfully with the cheddar and parmesan in the sauce. For the kids, nothing beats a glass of milk!
This dish is robust enough to stand on its own, but these additions turn it into a complete, celebratory family dinner, something we prioritize every night at our table. I’m always looking for ways to round out a dinner, whether it’s through a classic casserole spin or focusing on fresh, seasonal produce.
Rotisserie Chicken Broccoli Pasta Storage & Reheating
This chicken and broccoli pasta recipe is excellent for meal prep, but creamy pasta requires a little finesse when it comes to reheating to prevent it from drying out or separating.
Storage
- Refrigeration: Place cooled leftovers in an airtight container. It will keep well in the refrigerator for 3 to 4 days. The sauce will thicken considerably as it cools, which is normal.
- Freezing: I generally do not recommend freezing creamy pasta sauces, as dairy tends to separate and get a grainy texture upon thawing. If you are determined to freeze it, bake it first as a one pot chicken broccoli pasta casserole (as described in the Pro Tips) and freeze small, individual portions. Thaw overnight in the fridge before reheating.
Reheating
The key to successful reheating is moisture.
- Stovetop (Best Method): Transfer the desired amount of pasta to a saucepan. Add 1 to 2 tablespoons of water, milk, or chicken broth for every cup of pasta. Heat over medium-low, stirring constantly, until the sauce becomes creamy again and the pasta is heated through. This method offers the most control over the sauce’s texture.
- Microwave: Place a serving in a microwave-safe bowl. Add a splash of milk or water (about 1 teaspoon per serving). Cover loosely with a paper towel and heat in 60-second intervals, stirring between each, until hot. Be careful not to overheat, which can cause the cheese sauce to break.
Reheating properly ensures that every leftover serving of this easy rotisserie chicken broccoli pasta recipe tastes just as good as the first night. Consistency is key when dealing with dairy based sauces especially in pasta dishes.
FAQ about Rotisserie Chicken Broccoli Pasta
Q: Can I turn this into a quick chicken and broccoli pasta one pot meal?
A: Absolutely! While I prefer cooking the pasta separately for better texture, you can turn this into a true one pot chicken broccoli pasta. After sautéing the garlic and adding the broth and cream (steps 2 and 3), stir in the uncooked pasta and enough liquid (broth or water) to cover the pasta completely. Bring to a boil, then cover and simmer until the pasta is cooked and the liquid is mostly absorbed (about 12-15 minutes). Uncover, stir in the broccoli and rotisserie chicken to heat them through, and then slowly add your cheeses.
Q: What if I don’t have rotisserie chicken?
A: No problem! This recipe is simply about using cooked chicken. You can boil, grill, or pan-fry 1 to 1.5 pounds of boneless, skinless chicken breast or thighs and chop it up. For extra flavor, sauté the cubed chicken right after the garlic step before adding the broth, then proceed with the recipe. This is essential for maintaining a high protein rotisserie chicken broccoli pasta content.
Q: What is the best way to prevent the sauce from getting grainy?
A: Grainy sauce usually happens when the heat is too high when adding the cheese, or when the cheese is processed and contains anti-caking agents. To fix this, always shred your own fresh cheddar cheese, and lower the heat to the absolute lowest setting before incorporating the cheese. Stir slowly, allowing the cheese to melt into the warm base, not boil in it. If it still separates, stir in a teaspoon of cornstarch mixed with a tablespoon of cold liquid (slurry), or a splash of reserved pasta water.
Q: I want a stronger cheese flavor. Any suggestions?
A: For a more intense, sharp flavor that truly elevates this cheesy chicken broccoli pasta, swap out half of the cheddar for Gruyère or sharp white aged cheddar. You can also use a mixture of mozzarella and parmesan for a supremely stringy, melting texture.
Final Thoughts
Cooking isn’t just about food, it’s about making people happy. And sometimes, that happiness comes from something deeply simple and immensely comforting, like this Rotisserie Chicken Broccoli Pasta. It’s what Emily needs after a draining day, what Adams and Jana demand after burning energy running around, and what I look forward to making because it means less time cooking and more time together.
Next time you grab a rotisserie chicken, know that you’re holding the key to a fast, delicious, family-approved weeknight meal. It’s a reminder that good food doesn’t require complexity, just care and good ingredients.
If you gave this recipe a try, please let me know how it turned out in the comments below! Did you add extra cheese? Did you turn it into a creamy chicken pasta skillet? Pin this recipe now and subscribe to the newsletter so MisterRecipes.com can keep those easy weeknight heroes coming!
Rotisserie Chicken Broccoli Pasta
Ingredients
Equipment
Method
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente, about 8-10 minutes.
- About 2 minutes before the pasta is done, add the broccoli florets to the pot to blanch them until tender-crisp. Drain the pasta and broccoli, reserving ½ cup of the starchy pasta water. Set aside.
- While the pasta cooks, melt the butter in a large skillet or Dutch oven over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
- Pour in the chicken broth and simmer for 1 minute, scraping up any browned bits. Stir in the heavy cream and reduce heat to medium-low.
- Once the cream bubbles gently around the edges, reduce heat to low and slowly add the cheddar and Parmesan cheeses, stirring until melted and smooth. Season with salt and pepper. If too thick, add a splash of reserved pasta water.
- Fold in the shredded rotisserie chicken and the drained pasta and broccoli. Stir until everything is heated through and coated in sauce.
- Serve immediately, garnished with optional Parmesan, parsley, lemon juice, or paprika.
