Rotisserie Chicken Broccoli Pasta
I still remember the first crisp fall evening I pulled a warm dish from the oven, the kitchen smelling faintly of garlic and roasted chicken. That cozy moment is why this Rotisserie Chicken Broccoli Pasta became a reader favorite — it’s simple, comforting, and perfect for busy bakers who also love seasonal savory treats. If you enjoy dishes that pair well with a warm loaf or a cinnamon-spiced dessert, you’ll love this one; it’s as homey as a bowl of soup but hearty enough for a weeknight dinner. For more cozy chicken-and-broccoli inspiration, try this chicken broccoli cheese soup recipe.
Ingredients list
- 12 ounces pasta (penne, fusilli, or bowtie)
- 2 cups cooked rotisserie chicken, shredded
- 3 cups broccoli florets (fresh or lightly steamed)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 2 tablespoons butter
- 2 cups milk (whole or 2%)
- 1 cup low-sodium chicken broth
- 1 cup grated Parmesan cheese
- 4 ounces cream cheese, softened
- 1 teaspoon Dijon mustard
- 1/2 teaspoon nutmeg (optional)
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
A quick note for pasta lovers: if you enjoy lemon-forward flavors, this dish is a great companion to a bright side like the cowboy butter lemon bowtie chicken broccoli for a citrusy twist on dinner.
Step-by-step instructions
- Prep and cook pasta
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
- Cook the aromatics
- In a large skillet over medium heat, warm olive oil and butter. Add onion and cook until translucent, about 4 minutes. Stir in garlic and cook 30 seconds until fragrant.
- Make the sauce
- Pour in chicken broth and milk, stirring to combine. Whisk in cream cheese until smooth. Add Dijon mustard and nutmeg. Simmer gently for 4–5 minutes until the sauce slightly thickens.
- Combine pasta, chicken, and broccoli
- Add shredded rotisserie chicken and broccoli to the skillet, folding into the sauce. Stir in cooked pasta, adding reserved pasta water a little at a time if you prefer a looser sauce. Sprinkle in Parmesan and stir until melted and creamy. Season with salt and pepper.
- Serve warm
- Garnish with chopped parsley and additional Parmesan. Serve immediately with crusty bread or a seasonal salad.
If you’d like a garlic-parmesan spin, this method mirrors the creamy texture found in garlic parmesan chicken pasta and keeps the dish silky and indulgent.
Tips for success
- Use warm chicken and hot pasta: Bringing everything to the same temperature helps the sauce adhere and stay creamy.
- Don’t overcook the broccoli: Aim for crisp-tender so it keeps color and texture.
- Adjust thickness with pasta water: A few tablespoons of starchy pasta water will loosen the sauce while keeping it silky.
- Taste as you go: Because store-bought rotisserie chicken can be seasoned, start with less salt and add more at the end.
- Make it ahead: You can assemble the sauce and refrigerate; reheat gently and stir in freshly cooked pasta when ready. For more creative twists that use cooked chicken in pasta dishes, see this chicken caesar pasta salad for inspiration.
Possible variations
- Gluten-free: Swap the pasta for your favorite gluten-free variety and use gluten-free flour or a cornstarch slurry to thicken the sauce if needed.
- Extra veggies: Stir in sautéed mushrooms, roasted red peppers, or spinach for added nutrients and color.
- Streusel topping for a twist: For a crunchy, unexpected finish, try a savory streusel made from panko, butter, grated Parmesan, and herbs sprinkled over the top and broiled for 2–3 minutes.
- Cheesy or spicy: Mix in shredded Gruyère or cheddar for a cheesier bake, or add red pepper flakes for heat. If you like street-style flavors with chicken and corn, this Mexican street corn chicken pasta salad offers playful ideas to inspire your variation.
Storage recommendations
- Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of milk to bring back creaminess.
- Freeze: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat slowly; texture of broccoli may soften.
- Reheating tips: Low and slow is best — reheat over low heat, stirring often. Add a little extra cream or milk to revive the sauce.
Conclusion
This Rotisserie Chicken Broccoli Pasta is a cozy, weeknight-friendly dish that sings of fall comfort and keeps prep simple by using cooked rotisserie chicken. If you want a slightly different creamy take on leftover rotisserie chicken, check this helpful recipe for a Creamy leftover rotisserie chicken pasta on Berry&Maple to compare techniques and flavor ideas.
FAQs
Q: How long does it take to make Rotisserie Chicken Broccoli Pasta?
A: From start to finish, this recipe takes about 30–40 minutes, including boiling pasta, making the sauce, and combining everything.
Q: Can I use frozen broccoli?
A: Yes — briefly steam or microwave frozen broccoli until just tender to avoid a watery pasta. Drain well before adding to the sauce.
Q: Is this dish freezer-friendly?
A: It freezes fine for up to 2 months, though broccoli may become softer. Reheat gently and add a splash of milk to refresh the sauce.
Q: What’s a good cheese to use besides Parmesan?
A: Gruyère, sharp cheddar, or Fontina all melt well and add a different flavor profile; mix in a bit of Parmesan for a salty, nutty finish.
Rotisserie Chicken Broccoli Pasta
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: None
Description
A comforting and easy dish featuring rotisserie chicken, broccoli, and pasta in a creamy sauce, perfect for busy weeknight dinners.
Ingredients
- 12 ounces pasta (penne, fusilli, or bowtie)
- 2 cups cooked rotisserie chicken, shredded
- 3 cups broccoli florets (fresh or lightly steamed)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 2 tablespoons butter
- 2 cups milk (whole or 2%)
- 1 cup low-sodium chicken broth
- 1 cup grated Parmesan cheese
- 4 ounces cream cheese, softened
- 1 teaspoon Dijon mustard
- 1/2 teaspoon nutmeg (optional)
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
- In a large skillet over medium heat, warm olive oil and butter. Add onion and cook until translucent, about 4 minutes. Stir in garlic and cook 30 seconds until fragrant.
- Pour in chicken broth and milk, stirring to combine. Whisk in cream cheese until smooth. Add Dijon mustard and nutmeg. Simmer gently for 4–5 minutes until the sauce slightly thickens.
- Add shredded rotisserie chicken and broccoli to the skillet, folding into the sauce. Stir in cooked pasta, adding reserved pasta water a little at a time if you prefer a looser sauce. Sprinkle in Parmesan and stir until melted and creamy. Season with salt and pepper.
- Garnish with chopped parsley and additional Parmesan. Serve immediately with crusty bread or a seasonal salad.
Notes
Adjust sauce thickness with reserved pasta water and taste as you go for seasoning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: American