Creamy rotisserie chicken broccoli pasta is one of my favorite ways to pull together a comforting, satisfying meal with minimal effort. The tender pasta, juicy rotisserie chicken, and crisp-tender broccoli are all coated in a rich, creamy sauce that feels indulgent but comes together fast. It’s the kind of dinner I can throw together on a busy weeknight but still enjoy like a cozy homemade meal.

Why You’ll Love This Recipe

I love how this recipe uses a store-bought rotisserie chicken to save time while still delivering big, comforting flavors. The creamy sauce is made with simple ingredients, but it coats every bite perfectly. Plus, I get my veggies in with the broccoli, so it feels balanced without needing a separate side. It’s quick, filling, and always a hit with everyone at the table. Creamy Rotisserie Chicken Broccoli Pasta

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked rotisserie chicken (shredded)
Pasta (penne, fusilli, or any short pasta)
Fresh or frozen broccoli florets
Butter
Garlic (minced)
Heavy cream or half-and-half
Parmesan cheese (grated)
Cream cheese (optional, for extra creaminess)
Salt and black pepper
Red pepper flakes (optional)
Olive oil (for tossing with pasta, optional)

Directions

I bring a large pot of salted water to a boil and cook the pasta according to package instructions. I add the broccoli florets during the last 2–3 minutes of cooking, then drain everything together.
While the pasta cooks, I melt butter in a large skillet over medium heat and sauté the garlic until fragrant, about 30 seconds.
I stir in the heavy cream and let it simmer gently for a couple of minutes.
I add the cream cheese (if using), then stir until smooth and combined.
I add the shredded chicken and simmer for another 2–3 minutes until heated through.
I stir in the Parmesan cheese, season with salt, pepper, and red pepper flakes if I want a little heat.
I add the drained pasta and broccoli into the skillet and toss everything until well coated and creamy.
I serve immediately, topped with extra Parmesan or a drizzle of olive oil if I’m feeling fancy.

Servings and timing

This recipe serves 4–6 people.

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

I swap the broccoli for spinach, peas, or roasted mushrooms.
I use whole wheat or gluten-free pasta to suit different diets.
I make it lighter with milk and just a touch of cream cheese or Greek yogurt.
I add lemon zest or a splash of lemon juice for brightness.
I stir in sun-dried tomatoes or a sprinkle of fresh herbs for extra flavor.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I add a splash of milk or cream to loosen up the sauce and warm it gently on the stovetop or in the microwave.

I don’t recommend freezing this pasta, since creamy sauces can separate when thawed and reheated. Creamy Rotisserie Chicken Broccoli Pasta

FAQs

Can I use frozen broccoli?

Yes, I often toss in frozen broccoli right into the pasta water a few minutes before draining. It works perfectly and saves prep time.

What type of pasta works best?

I like short pasta like penne, fusilli, or shells—they hold the sauce well and mix easily with the chicken and broccoli.

Can I make this dish ahead of time?

Yes, I prep the components in advance, but I wait to toss everything together until just before serving to keep the pasta from absorbing too much sauce.

How can I make this dish lighter?

I use half-and-half or milk instead of heavy cream, and reduce the cheese slightly. It’s still creamy and comforting without being too rich.

Can I make it spicy?

Definitely. I add a pinch of red pepper flakes to the sauce or even stir in a spoonful of chili garlic sauce for a bolder kick.

Conclusion

Creamy rotisserie chicken broccoli pasta is my kind of quick, cozy dinner—fast, flavorful, and full of comfort. With store-bought chicken and simple ingredients, it comes together effortlessly but still feels like a homemade treat. Whether I’m feeding the family or just want leftovers for tomorrow, this one’s always a winner on my menu.