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–+ servings
image of rotisserie chicken shredded penne pasta fresh broccoli florets heavy cream parmesan cheese cheddar cheese butter garlic yellow onion Italian seasoning arranged on white marble kitchen counter with glass bowls wooden utensils under soft daylight
C. Motter Cindy

Creamy Rotisserie Chicken Broccoli Pasta

This creamy rotisserie chicken broccoli pasta is a quick 30-minute weeknight dinner that's rich, comforting, and packed with protein from tender rotisserie chicken, perfectly cooked broccoli, and a velvety Parmesan-cheddar sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 1 lb pasta short cut, like penne or rotini
  • 4 cups broccoli florets fresh or frozen
For the Sauce
  • 3-4 cups rotisserie chicken shredded or chopped
  • 2 tbsp butter or olive oil
  • 1/2 small yellow onion finely diced
  • 4 cloves garlic minced
  • 2 cups chicken broth or stock
  • 1 cup heavy cream

Equipment

  • Large pot
  • Large skillet or Dutch oven
  • Cheese grater
  • Knife
  • cutting board,

Method
 

Prep the Pasta and Broccoli
  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. About 4 minutes before the pasta is al dente, add the broccoli florets to cook until tender-crisp.
Build the Sauce
  1. While the pasta cooks, melt the butter in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 3 minutes. Add the minced garlic and cook for 1 minute until fragrant.
  2. Pour in the chicken broth and scrape up any browned bits. Stir in the heavy cream and Italian seasoning. Bring to a gentle simmer and cook for 2 minutes.
  3. Reduce heat to low. Slowly stir in the Parmesan and cheddar cheese until melted and smooth. Season with salt and pepper to taste.
Incorporate Chicken and Finish
  1. Fold in the shredded rotisserie chicken and simmer for 2 minutes to warm through.
  2. Drain the pasta and broccoli, reserving 1/2 cup pasta water. Add to the skillet and toss to coat in sauce. If too thick, add reserved pasta water.
  3. Serve immediately, garnished with extra Parmesan if desired.

Nutrition

Calories: 550kcalCarbohydrates: 45gProtein: 35gFat: 25g

Notes

For best results, grate your own cheese for smoother sauce. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months. Reheat stovetop with a splash of milk or broth to restore creaminess. Optionally, add red pepper flakes for heat or mushrooms for extra flavor.
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