Creamy Rotisserie Chicken Broccoli Pasta Recipe – Easy 30-Minute Dinner

I need to be honest with you—there are some nights when the idea of cooking feels like running a marathon in flip-flops. Last Wednesday was one of those nights. I opened the fridge and stared at a half-eaten rotisserie chicken, a head of broccoli on its last leg, and a carton of cream I bought for “fancy coffee” (that never happened). And in a stroke of pure weeknight desperation, Creamy Rotisserie Chicken Broccoli Pasta was born.

If you’ve ever wondered what comfort in a bowl tastes like after a long day, this is it. We’re talking perfectly al dente pasta, juicy rotisserie chicken, tender broccoli florets, all tangled up in the creamiest, garlicky sauce. And you know what? I had dinner on the table in under 30 minutes, with enough leftovers for lunch (unless you have teenagers, in which case…good luck).

Now, I’ve made this Creamy Rotisserie Chicken Broccoli Pasta recipe more times than I can count, and it never fails. It’s the kind of pasta you want to eat curled up on the couch with a big fork and a bigger glass of wine. And if you’re worried about picky eaters or “green things,” let me tell you—my kid asked for seconds. That never happens with anything green.

Why You’ll Love This Creamy Rotisserie Chicken Broccoli Pasta Recipe

I could probably write a love letter to this pasta, but I’ll spare you and get straight to the good stuff. Here’s why this is on permanent rotation in my kitchen:

• 30-Minute Wonder: I’m not kidding—set a timer. By the time the pasta is cooked, your sauce and broccoli are ready to go. Minimal effort, maximum reward.
• Rotisserie Chicken Magic: Using pre-cooked rotisserie chicken means you skip all the “raw chicken anxiety” and go straight to flavor town. Plus, it’s juicy and never dry.
• One-Pot(ish) Clean-Up: Okay, technically two pots if you count the pasta and sauce, but that’s it. No mountain of dishes glaring at you after dinner.
• Family-Approved Veggies: Broccoli gets tender but not mushy, and the sauce is so good even the “I don’t like broccoli” crowd will eat it up. True story.
• Creamy, Not Heavy: The sauce is rich but not “take a nap after” heavy. It’s the perfect balance—silky, garlicky, and just enough cheese.
• Leftover Hero: This reheats like a dream. I’ve eaten it cold from the fridge and it’s still delicious (don’t judge me).

This is the kind of dinner that feels special but takes almost no brainpower. It’s for the nights when you need comfort food without the fuss, and honestly? It’s my go-to “I have nothing planned” dinner. Make it once and you’ll see why I talk about it like it’s my third child.

What Ingredients You’ll Need for Creamy Rotisserie Chicken Broccoli Pasta

One of my favorite things about this creamy rotisserie chicken broccoli pasta is that most of the ingredients are probably already chilling in your kitchen. Here’s how I break it down:

• Pasta (12 oz / 340 g): I usually reach for penne, rigatoni, or fusilli—something with nooks and crannies to catch all that creamy sauce. Spaghetti works in a pinch, but short pasta is the move here.
• Broccoli Florets (about 3 cups / 300 g): Fresh is best, but frozen works too. If you go frozen, don’t thaw—just toss them straight into the pasta water for the last 2 minutes.
• Rotisserie Chicken (2 cups / 250 g, shredded): This is the secret weapon. I buy a grocery store chicken, shred the meat, and stash it in the fridge for nights like this. Bonus: use a mix of white and dark meat for extra flavor.
• Heavy Cream (1 cup / 240 ml): This is what makes the sauce luscious. You can sub half-and-half if you want it lighter, but don’t use milk—it won’t thicken enough.
• Chicken Broth (1/2 cup / 120 ml): Adds depth and keeps things from getting too thick. I use Better Than Bouillon (the roasted chicken flavor is gold).
• Garlic (3 cloves, minced): Don’t skimp! I’ve tried it with jarred garlic and it’s fine, but fresh makes a huge difference.
• Parmesan Cheese (1 cup / 90 g, freshly grated): I’m not fancy—sometimes I use pre-grated, but freshly grated melts best and tastes way better. Save a little for sprinkling on top.
• Butter (2 tbsp / 28 g): For sautéing the garlic and adding flavor. I use unsalted so I can control the salt.
• Olive Oil (1 tbsp / 15 ml): Helps the butter not burn. Use whatever you have.
• Salt & Black Pepper: To taste. I like lots of black pepper for a little bite.
• Lemon Zest (optional, but recommended): The brightness cuts through the richness. A quick grate over the finished dish is a game-changer.

Ingredient Notes & Substitutions:

• Short on chicken? Add a can of drained white beans for extra protein.
• No heavy cream? Use full-fat coconut milk for a dairy-free twist—it’s not traditional, but it works.
• Want a veggie boost? Throw in a handful of spinach or peas with the broccoli.
• Gluten-free? Use your favorite GF pasta (I like Barilla or Jovial brands for this recipe).

And if you’re wondering where to find rotisserie chicken—every grocery store deli has them. I’ve even used the pre-pulled rotisserie chicken from Costco when I’m feeling especially lazy. No judgment here.

Equipment Needed

You don’t need a chef’s kitchen for this Creamy Rotisserie Chicken Broccoli Pasta—just the basics. Promise.

• Large Pot: For boiling pasta and blanching broccoli. I use my trusty 6-quart stockpot for everything.
• Large Skillet or Sauté Pan: This is for building the sauce and tossing everything together. If you only have a medium skillet, you might need to toss in batches, but it’ll work.
• Colander: For draining pasta and broccoli. If you’re brave, you can use the lid to drain (just don’t burn yourself—been there, done that).
• Wooden Spoon or Silicone Spatula: For stirring the sauce. I’m a wooden spoon loyalist, but anything works.
• Microplane or Zester: For that optional but highly recommended lemon zest at the end.
• Measuring Cups and Spoons: I know it’s tempting to eyeball, but the sauce is all about balance. Measuring helps.

That’s it. No blender, no food processor, no stand mixer. I’ve literally made this at my mom’s house with her ancient, mismatched kitchen tools and it came out perfect.

How to Make Creamy Rotisserie Chicken Broccoli Pasta (Step-by-Step)

Alright, let’s do this. Here’s exactly how I make this pasta, with all my little shortcuts and tips included.

1. Cook the Pasta & Broccoli (10 minutes)
   Bring a large pot of salted water to a boil. Add 12 oz (340 g) pasta and cook according to package instructions for al dente (usually 9-11 minutes). When there’s about 3 minutes left, toss in 3 cups (300 g) broccoli florets. The broccoli should turn bright green and just tender—not mushy. Drain everything together and set aside, reserving about 1/2 cup pasta water (just in case the sauce needs thinning).
2. Sauté Garlic (2 minutes)
   While the pasta cooks, heat 1 tbsp (15 ml) olive oil and 2 tbsp (28 g) butter in a large skillet over medium heat. Add 3 cloves minced garlic and sauté until fragrant, about 1 minute. Don’t let it brown—burned garlic is a crime against pasta.
3. Make the Cream Sauce (5 minutes)
   Pour in 1 cup (240 ml) heavy cream and 1/2 cup (120 ml) chicken broth. Stir and bring to a gentle simmer. Let it bubble for 2-3 minutes so it thickens slightly. If you want your sauce super thick, let it go another minute. Add a big pinch of salt and lots of cracked black pepper.
4. Add Chicken & Cheese (2 minutes)
   Stir in 2 cups (250 g) shredded rotisserie chicken. Let it warm through for a minute. Then, add 1 cup (90 g) grated Parmesan cheese, stirring until melted and the sauce is creamy. If it gets too thick, splash in a bit of reserved pasta water until it’s silky.
5. Combine Everything (2 minutes)
   Add the drained pasta and broccoli to the skillet. Toss gently until everything is coated in sauce. Taste and adjust salt and pepper. If you’re feeling fancy, grate lemon zest over the top.
6. Serve!
   Dish into bowls and sprinkle with extra Parmesan and more black pepper. I sometimes add a drizzle of good olive oil or a squeeze of lemon if I’m in the mood.

Troubleshooting:

• If the sauce looks too thin, let it simmer a bit longer or add a little more cheese.
• If it’s too thick, stir in pasta water or a splash of broth.
• Leftover pasta sticking together? Just toss with a splash of cream or broth when reheating.

From start to finish, you’re looking at around 25 minutes. The hardest part is not eating it straight from the pan.

My Best Tips & Techniques for Creamy Rotisserie Chicken Broccoli Pasta

Okay, here’s where I spill all my secrets from making this pasta way too many times (and a few mistakes along the way):

• Salt Your Pasta Water Like the Sea: This is your one shot to season the pasta and broccoli from the inside out. I use a generous tablespoon of salt per 4 quarts of water.
• Don’t Overcook the Broccoli: Add it for the last 2-3 minutes of pasta cooking. If you add it too early, you’ll get sad, floppy broccoli. (Ask me how I know.)
• Freshly Grated Parmesan Is Key: It melts smoother and clings to the sauce. The pre-shredded stuff works in a pinch but can make the sauce a little grainy.
• Rotisserie Chicken Shortcuts: Shred your chicken while the pasta boils. If it’s cold, microwave for 30 seconds before adding to the sauce so it doesn’t cool everything down.
• Don’t Boil the Cream Sauce Hard: Gentle simmer is all you need. Boiling can split the sauce and make it oily.
• Finish With Lemon Zest: This brightens up the whole dish and keeps it from feeling heavy.
• Save That Pasta Water!: It’s liquid gold for adjusting the sauce texture. I always scoop out a mugful before draining—just in case.

And here’s a real talk moment: If you forget the pasta water (I do, about half the time), just use regular hot water and a pinch of salt. It’s not the end of the world. Pasta is forgiving—especially when it’s covered in creamy sauce.

Ways to Mix Up Your Creamy Rotisserie Chicken Broccoli Pasta

Once you’ve nailed the basic recipe, there are about a million ways to riff on this. Here are my favorites (and I’ve tried them all):

• Bacon & Peas Version: Add a handful of cooked, crumbled bacon and a cup of frozen peas with the broccoli. Smoky, sweet, and so good.
• Lighter (But Still Creamy): Swap half the cream for Greek yogurt or light sour cream. Add off the heat to keep it from curdling. The sauce is a bit tangier but still lush.
• Buffalo Chicken Pasta: Stir in 2 tbsp hot sauce and 1/3 cup shredded sharp cheddar with the Parmesan. Top with sliced green onions and a drizzle of ranch. My husband’s favorite.
• Gluten-Free: Use your favorite gluten-free pasta. I like the chickpea or lentil-based ones for extra protein. Just watch the cooking time—they can overcook fast.
• Extra Veggies: Toss in a handful of spinach, sun-dried tomatoes, or sautéed mushrooms along with the broccoli. I sometimes use zucchini if I need to use it up.
• Vegan/Dairy-Free: Use coconut cream and vegan cheese, and swap rotisserie chicken for sautéed tofu or chickpeas. I won’t say it’s identical, but it’s still delicious.
• Spicy Kick: Add red pepper flakes with the garlic for a little heat, or swirl in a spoonful of Calabrian chili paste at the end.

Honestly, this is the ultimate “use what you have” dinner. Some of my best versions happened when I was cleaning out the fridge on a Sunday night.

Serving Ideas & Storage

This creamy rotisserie chicken broccoli pasta is a meal in itself, but I love adding little touches to make it feel special—even on a Tuesday night.

• Serve With: A simple green salad and crusty bread for soaking up extra sauce. Or just a glass of wine (I won’t judge).
• For Kids: Top with extra cheese or a sprinkle of panko breadcrumbs for crunch. My kiddo likes it with a squeeze of lemon.
• Brunch Twist: Toss leftovers in a hot skillet, make little wells, crack in eggs, and bake until the whites are set. It’s pasta shakshuka and it’s fantastic.

Storage Tips:

• Fridge: Store leftovers in an airtight container for up to 4 days. Add a splash of cream or broth when reheating to keep it creamy.
• Freezer: Yes, you can freeze it! Portion into freezer bags or containers. Thaw overnight in the fridge and reheat gently on the stove or microwave. The broccoli gets a bit softer, but the flavor is still top-notch.
• Meal Prep: I divvy leftovers into lunch containers and they’re perfect for work. Just don’t forget a fork (I have… more than once).

Reheating: Microwave in 1-minute bursts, stirring in between, or warm gently on the stove with a splash of milk or broth. If you like crispy edges (I do), toss a portion under the broiler with a bit of cheese for a few minutes.

Nutritional Info & Health Benefits

I’m not a dietician, but here’s the scoop on what you’re actually eating with this creamy rotisserie chicken broccoli pasta:

• Protein-Packed: Thanks to the rotisserie chicken and Parmesan, this actually keeps me full until bedtime.
• Veggie Boost: Broccoli adds fiber, vitamin C, and a little crunch. Add more if you want!
• Balanced Comfort Food: You get carbs, protein, and a little fat—so it actually works as a one-bowl meal.

Dietary notes: Contains gluten, dairy, and chicken. Can be adapted for gluten-free or dairy-free diets (see variations above).

And just a reality check—this is still pasta with cream, but it’s a million times better than takeout Alfredo or boxed mac and cheese. Plus, you know exactly what’s in it.

Final Thoughts on Creamy Rotisserie Chicken Broccoli Pasta

So that’s my beloved creamy rotisserie chicken broccoli pasta recipe. I know I’ve waxed poetic about it, but when you find a dinner that’s fast, comforting, and universally loved, you want to shout it from the rooftops—or at least text it to all your friends.

This is my “I need dinner and I need it now” recipe. It’s rescued me from dinner ruts, last-minute guests, and random Tuesday blues. I hope it does the same for you.

Make it your own! Try the swaps, mix in whatever veggies or cheese you have, or double it for leftovers. That’s how the best recipes are born—by making them fit your life.

If you whip up this pasta, I’d genuinely love to hear how it turns out! Drop a comment below, or tag me on Instagram @yourkitchenally. I check my messages (probably too often) and love chatting all things pasta. Got questions? Leave them below—helping you troubleshoot makes my day.

Happy cooking! May your kitchen smell like garlic, cream, and pure comfort tonight.

FAQs About Creamy Rotisserie Chicken Broccoli Pasta

Q: Can I use leftover roast chicken instead of rotisserie?

A: Absolutely! Any cooked, shredded chicken works. I’ve even made this with leftover grilled chicken. Just make sure it’s not too dry—if it is, let it soak in the sauce an extra minute or two.

Q: What’s the best pasta shape for this recipe?

A: I love rigatoni or penne because the sauce gets inside the tubes, but honestly, any short pasta works. Fusilli, shells, farfalle—use what you’ve got.

Q: My sauce came out too thin—how do I fix it?

A: Simmer it a little longer to reduce, or stir in extra Parmesan (it thickens the sauce naturally). In a pinch, a teaspoon of flour mixed with a splash of cream also does the trick.

Q: Is this recipe kid-friendly?

A: 100%! My kid is suspicious of green things, and he still devours this. The creamy sauce works wonders for picky eaters. You can chop the broccoli smaller if that helps.

Q: Can I make this ahead of time?

A: Yes! Make the whole dish, cool, and store in the fridge. Reheat gently with a splash of cream or broth to keep it creamy. It’s awesome for meal prep or packing lunches.

Creamy Rotisserie Chicken Broccoli Pasta

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• Author: Nora Winslow
• Total Time: 25 minutes
• Yield: 6 servings 1x

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Description

This easy 30-minute pasta dinner combines juicy rotisserie chicken, tender broccoli, and al dente pasta in a rich, garlicky cream sauce. It’s the ultimate comfort food for busy weeknights and reheats beautifully for leftovers.

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Ingredients

Scale 1x2x3x

• 12 oz pasta (penne, rigatoni, or fusilli recommended)
• 3 cups broccoli florets (fresh or frozen)
• 2 cups shredded rotisserie chicken
• 1 cup heavy cream
• 1/2 cup chicken broth
• 3 cloves garlic, minced
• 1 cup Parmesan cheese, freshly grated (plus extra for serving)
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• Salt and black pepper, to taste
• Lemon zest (optional, for serving)

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Instructions

1. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions for al dente (usually 9-11 minutes). When 3 minutes remain, add broccoli florets. Drain pasta and broccoli together, reserving 1/2 cup pasta water.
2. While pasta cooks, heat olive oil and butter in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute (do not brown).
3. Pour in heavy cream and chicken broth. Stir and bring to a gentle simmer for 2-3 minutes to thicken slightly. Season with salt and black pepper.
4. Add shredded rotisserie chicken to the skillet and warm through for 1 minute. Stir in Parmesan cheese until melted and sauce is creamy. If sauce is too thick, add reserved pasta water as needed.
5. Add drained pasta and broccoli to the skillet. Toss gently to coat everything in the sauce. Taste and adjust seasoning. Finish with lemon zest if desired.
6. Serve in bowls, topped with extra Parmesan and black pepper. Optionally, drizzle with olive oil or a squeeze of lemon.

Notes

For best results, salt your pasta water generously and avoid overcooking the broccoli. Freshly grated Parmesan melts best. Save some pasta water to adjust sauce consistency. For gluten-free, use GF pasta; for dairy-free, substitute coconut milk and vegan cheese. Leftovers reheat well with a splash of cream or broth.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Cuisine: American

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 420
• Sugar: 3
• Sodium: 480
• Fat: 18
• Saturated Fat: 10
• Carbohydrates: 41
• Fiber: 4
• Protein: 23

Keywords: rotisserie chicken pasta, creamy chicken broccoli pasta, easy weeknight dinner, 30 minute meal, comfort food, leftover chicken recipe, one pot pasta, family dinner