Creamy rotisserie chicken broccoli pasta uses already-cooked shredded chicken folded into a garlic Parmesan cream sauce along with pasta and broccoli cooked in the same pot, ready in about 30 minutes. Cooking the broccoli in the pasta water during the last 2 minutes, rather than steaming it separately, saves a pot and times the two to finish together.
creamy Rotisserie Chicken Broccoli Pasta
Ingredients
- 12 oz pasta (penne, rotini, or fettuccine)
- 2 cups rotisserie chicken, shredded
- 2 cups broccoli florets
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 3/4 cup grated parmesan cheese
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp Italian seasoning
- Red pepper flakes (optional)
Instructions
- Cook pasta according to package directions. Add broccoli during the last 2 minutes of cooking, then drain and set aside.
- In a large skillet, melt butter over medium heat.
- Add garlic and sauté until fragrant.
- Pour in chicken broth and simmer for 2 minutes.
- Stir in heavy cream, salt, pepper, and Italian seasoning.
- Simmer until slightly thickened.
- Add parmesan cheese and stir until smooth and creamy.
- Add shredded rotisserie chicken and cooked pasta with broccoli.
- Toss until everything is well coated and heated through.
- Serve warm with extra parmesan if desired.
Recipe Notes
- • Use half-and-half for a lighter sauce.
- • Great with short pasta or long noodles.
- • Add mushrooms or spinach for extra veggies.
Nutrition
- Serving Size
- 1 bowl
- Calories
- 560
- Sugar
- 4g
- Sodium
- 780mg
- Fat
- 32g
- Saturated Fat
- 15g
- Unsaturated Fat
- 14g
- Trans Fat
- 0g
- Carbohydrates
- 42g
- Fiber
- 4g
- Protein
- 36g
- Cholesterol
- 120mg
Why rotisserie chicken only needs warming through
- Using rotisserie chicken means there's no separate searing step - the chicken only needs to be warmed through in the finished sauce, which is why the recipe comes together in about 30 minutes total.
- Building the sauce with both chicken broth and cream, simmered together before the parmesan goes in, gives it body without needing to reduce cream alone for a long time.
How to keep the broccoli and sauce right
- Add the broccoli to the pasta water in the last 2 minutes of cooking, as the instructions specify, so it's tender-crisp rather than overcooked and mushy.
- Stir the parmesan in until fully smooth before adding the chicken and pasta, so the cheese doesn't clump once the other ingredients are tossed in.
Troubleshooting
The broccoli turned mushy.
It likely went into the pasta water too early. Add it during just the last 2 minutes of the pasta's cook time next time, per the recipe's own instructions, so it stays tender-crisp.
The sauce looks thin instead of clinging to the pasta.
Let the cream simmer a bit longer before adding the parmesan, since the sauce thickens as it reduces slightly, and the cheese alone won't fully thicken a sauce that's still very liquid.
Sauce breaks or appears curdled.
lower the heat immediately and whisk in a tablespoon of cold cream to stabilize the emulsion.
Refrigerate promptly and use within 3 to 4 days. Reheat gently until the chicken is hot through at 165°F (74°C), loosening the sauce with a splash of milk, cream, or broth as it will thicken in storage. Stop as soon as it is hot so the broccoli does not overcook.
Serve with garlic bread or a simple green salad.
Frequently asked questions
Can I use frozen broccoli in this creamy rotisserie chicken broccoli pasta?
Yes! Thaw and drain frozen broccoli well before adding to prevent excess water diluting your sauce. Add it slightly later in the cooking process since it’s already partially cooked.
How can I make this recipe lighter?
Substitute half-and-half for heavy cream and reduce cheese by 25%. You can also use whole wheat pasta and increase the broccoli-to-pasta ratio for added fiber.
What’s the best pasta shape for this dish?
Medium shapes like penne, fusilli, or farfalle work best as they capture the creamy sauce in their ridges and crevices while supporting the chicken and broccoli pieces.
Can I make this dairy-free?
Absolutely! Use plant-based butter, unsweetened almond milk thickened with additional roux, and nutritional yeast or dairy-free cheese alternatives for similar creamy results.
How do I prevent the sauce from breaking when reheating?
Reheat gently over medium-low heat, stirring frequently. Add a splash of milk or cream and avoid boiling, which can cause separation.
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