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Creamy Rotisserie Chicken Broccoli Pasta

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Creamy Rotisserie Chicken Broccoli Pasta is a comforting one-pot meal featuring tender shredded chicken, vibrant broccoli, and pasta tossed in a rich, creamy sauce. Perfect for quick weeknight dinners using leftover rotisserie chicken.

Ingredients

  • 2 cups shredded rotisserie chicken
  • 12 oz pasta (penne, rotini, or other short pasta)
  • 3 cups fresh or frozen broccoli florets
  • 1 tbsp olive oil or butter
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 3/4 cup grated Parmesan cheese
  • Salt and black pepper to taste
  • 1/4 tsp red pepper flakes (optional)

Instructions

  1. Cook pasta in a large pot of salted boiling water until al dente. Add broccoli florets during the last 2–3 minutes of cooking. Drain together and set aside.
  2. In the same pot, heat olive oil or butter over medium heat. Sauté garlic until fragrant, about 1 minute.
  3. Add chicken broth and heavy cream. Bring to a simmer and cook for 3–4 minutes until slightly thickened.
  4. Stir in shredded chicken, cooked pasta, and broccoli. Toss to coat everything in the sauce.
  5. Add Parmesan cheese and stir until melted. Season with salt, black pepper, and red pepper flakes (if using).
  6. Serve hot, garnished with extra Parmesan or fresh herbs if desired.

Notes

  • Use half-and-half or cream cheese for a lighter or tangier version of the sauce.
  • Add mushrooms, spinach, or sun-dried tomatoes for variation.
  • Whole wheat or chickpea pasta adds extra fiber and protein.
  • A splash of white wine can deepen the sauce flavor before adding cream.
  • Reheat gently with added broth or milk to maintain creaminess.

Nutrition

Find it online: https://recipesbyliza.com/creamy-rotisserie-chicken-broccoli-pasta/