I’m Grace, the cook and storyteller behind Homely Tasty, and this Rotisserie Chicken Broccoli Pasta is one of those dishes that feels like home. The first time I made it, I had a leftover rotisserie chicken from Sunday dinner and a craving for something creamy yet wholesome. I tossed together pasta, tender broccoli, and a velvety sauce; and just like that, I recreated the cozy simplicity my Nonna taught me to love. Every bite reminds me of her quiet kitchen in Sicily, where care always outweighed perfection. Today, it’s my go-to weeknight meal when I want warmth in a bowl without spending hours at the stove.
Table of Contents
Why You’ll Love This Recipe
You’ll adore this chicken broccoli pasta because it’s everything a comforting meal should be; quick, hearty, and packed with flavor. Using rotisserie chicken cuts the prep time in half, making this dish ideal for busy nights. The broccoli adds freshness, balancing the richness of the creamy sauce, while the pasta soaks up all that goodness for a perfectly satisfying bite.
It’s also endlessly versatile. You can make it lighter with olive oil and lemon or keep it rich with cream and cheese. And the best part? It’s a one-pan wonder; fewer dishes, more dinner. If you love creamy casseroles like my French Onion Chicken Orzo Casserole, this pasta will fit right into your weeknight rotation.
Whether it’s dinner for two or a family gathering, this easy chicken and broccoli pasta feels both simple and special.
Print
Rotisserie Chicken Broccoli Pasta
Rotisserie chicken broccoli pasta is a creamy one-pot dinner made with shredded rotisserie chicken, broccoli, and parmesan in under 30 minutes.
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
2 cups rotisserie chicken, shredded
3 cups broccoli florets (fresh or frozen)
12 oz pasta (penne or fusilli)
3 garlic cloves, minced
1 cup heavy cream
¾ cup grated parmesan cheese
Salt and pepper, to taste
Instructions
1. Cook pasta in salted water until al dente. Add broccoli during last 2 minutes of boiling.
2. Drain pasta and broccoli, reserving ½ cup pasta water.
3. In the same pot, sauté garlic in olive oil for 1 minute.
4. Add shredded chicken, pasta, broccoli, and cream to the pot.
5. Stir in parmesan and add pasta water as needed to thin the sauce.
6. Season with salt and pepper to taste.
7. Simmer until everything is heated through and creamy.
Notes
Use any short pasta shape you like such as rotini or bowtie.
Add red pepper flakes for a little heat.
Pecorino or cream cheese can be used for a different flavor profile.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 480
- Sugar: 2g
- Sodium: 480mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg
Ingredients
To make this rotisserie chicken pasta, you’ll need just a handful of everyday ingredients that come together beautifully:
- 2 cups shredded rotisserie chicken
- 8 oz penne or rigatoni pasta
- 2 cups fresh broccoli florets
- 2 tablespoons olive oil or butter
- 3 garlic cloves, minced
- 1 cup heavy cream or half-and-half
- ½ cup grated Parmesan cheese
- ½ teaspoon crushed red pepper (optional)
- Salt and black pepper to taste
- Zest of one lemon (optional for brightness)
If you love creamy flavors, you might also enjoy my Creamy Brown Sugar Dijon Chicken Thighs, which uses similar pantry ingredients for a richer, saucier finish.
How to Make Rotisserie Chicken Broccoli Pasta
Making this rotisserie chicken broccoli pasta couldn’t be easier. You’ll be amazed how quickly dinner comes together:
- Cook the pasta and broccoli: Bring a large pot of salted water to a boil. Cook pasta according to package directions. In the last two minutes, toss in the broccoli florets. Drain and set aside.
- Build the sauce: In a large skillet, heat olive oil over medium. Add minced garlic and cook until fragrant. Pour in the cream and simmer gently for 2–3 minutes.
- Combine everything: Add the shredded chicken, pasta, and broccoli to the skillet. Stir until the sauce coats everything evenly. Sprinkle Parmesan, add a pinch of red pepper, and finish with lemon zest if you like.
- Serve hot: Top with extra cheese and cracked pepper.
For a similar creamy comfort dish, check out my Crockpot Chicken Alfredo Tortellini, another reader favorite that’s perfect for make-ahead dinners.
Tips and Variations
Here’s how to make your chicken and broccoli pasta even more delightful:
- Make it lighter: Swap the heavy cream for low-fat milk and add a spoonful of Greek yogurt for creaminess.
- Add texture: Toasted breadcrumbs or crushed crackers on top give a wonderful crunch.
- Try other veggies: Spinach, mushrooms, or sun-dried tomatoes work beautifully.
- Add more flavor: A spoonful of pesto or a sprinkle of Italian seasoning transforms the sauce.
- Turn it into a bake: Mix everything, top with cheese, and bake until golden, just like my Turkey Broccoli Casserole.
This pasta is endlessly forgiving, so you can adapt it to whatever’s in your fridge while keeping that cozy, homemade flavor.
Frequently Asked Questions
1. Can I use frozen broccoli instead of fresh?
Yes, you can. Just thaw it first and pat dry to prevent excess water from thinning the sauce.
2. How do I store leftovers?
Store in an airtight container for up to 3 days. Reheat on the stove with a splash of milk or cream to bring back the silky texture.
3. Can I make it gluten-free?
Absolutely, just use gluten-free pasta. The sauce naturally fits most diets.
4. What can I serve with it?
A crisp side salad or garlic bread works perfectly.
Final Serving
This Rotisserie Chicken Broccoli Pasta is the kind of meal that brings comfort without complication. It’s fast, flavorful, and full of soul; exactly what weeknight cooking should be. Whether you make it creamy, cheesy, or a bit zesty, it captures that home-cooked warmth my Nonna taught me to cherish.
Loved this recipe? Follow me on Pinterest for more comforting dishes and easy weeknight favorites you’ll want to save.
