Creamy Chicken Broccoli Pasta

This creamy rotisserie chicken broccoli pasta combines tender shredded chicken, fresh broccoli, and al dente penne in a rich, cheesy sauce that comes together in just 30 minutes. Perfect for busy weeknights, this comforting dish has become my reliable solution when I need something satisfying that my whole family will devour without complaint.

I developed this recipe during a particularly busy season when my kids had activities every night of the week. Now they request it regularly, and I love that I can sneak extra broccoli in without any complaints because the creamy sauce makes everything irresistible.

Ingredients

• Rotisserie chicken: Provides tender protein without the work of cooking chicken from scratch
• Broccoli florets: Add color, nutrition, and a gentle bite that pairs perfectly with the creamy sauce
• Penne pasta: Holds the sauce beautifully in its ridges and tubes
• Heavy cream: Creates the luxurious base for our sauce, thicker and richer than milk or half and half
• Parmesan cheese: Brings nutty, salty depth—use freshly grated for best melting
• Mozzarella: Adds that stretchy, cheesy texture kids and adults both love
• Italian seasoning blend: Saves you measuring multiple herbs while adding aromatic flavor
• Red pepper flakes: Optional but provide a gentle heat that balances the creaminess

Step-by-Step Instructions

Pasta Perfection:

Bring a large pot of water to a rolling boil, add a generous tablespoon of salt, then add your penne. Cook until just al dente, about 8 minutes depending on your pasta. The key is cooking it 1 minute less than package directions since it will continue cooking in the sauce later.

Broccoli Shortcut:

When your pasta timer shows 3 minutes remaining, add your broccoli florets directly to the boiling pasta water. This clever technique cooks the broccoli perfectly and eliminates the need for a separate pot. The broccoli should be tender yet still vibrant green when you drain everything together.

Flavor Foundation:

While pasta cooks, heat olive oil and butter in a large deep skillet over medium heat. Add diced onion and cook for 4 minutes until translucent, then add minced garlic and cook for 30 seconds until fragrant but not browned. This aromatic base infuses the entire dish with savory depth.

Sauce Creation:

Pour in the heavy cream and chicken broth, stirring constantly to prevent scorching. Let the mixture come to a gentle simmer, not a full boil which could break your cream. Reduce heat and simmer for 2 minutes until slightly thickened.

Cheese Magic:

Remove the pan from heat before adding your cheeses. This prevents the cheese from becoming stringy or grainy. Add Parmesan and mozzarella a handful at a time, stirring until completely melted before adding more. The residual heat will melt everything perfectly.

Seasoning Balance:

Sprinkle in Italian seasoning, garlic powder, salt, black pepper, and red pepper flakes if using. Taste and adjust seasonings, remembering that the pasta will absorb some of the flavor, so season a bit more assertively than you might think.

Final Assembly:

Add the drained pasta, broccoli, and shredded rotisserie chicken to your sauce. Gently fold everything together until evenly coated, adding a splash of reserved pasta water if the sauce seems too thick. The starchy water helps create a silky texture that clings to every bite.

Secret Finish:

Just before serving, stir in a tablespoon of cold butter. This professional chef technique, called mounting with butter, creates an incredibly silky finish and adds a beautiful shine to your sauce.

Save

The Parmesan cheese is absolutely non negotiable in this recipe. I once tried to substitute with only mozzarella when I ran out and while still good it lacked that distinctive depth that makes this dish so addictive. My daughter actually asked what was different that night which convinced me never to skip it again.

Make Ahead Magic

This pasta dish can be fully prepared up to two days in advance. Store it in an airtight container in the refrigerator. When ready to serve, transfer to a baking dish, cover with foil, and reheat in a 350°F oven for 20 minutes until heated through. Add a splash of chicken broth before reheating if it seems dry.

Simple Substitutions

No rotisserie chicken? Use 3 cups of any cooked chicken or turkey. Leftover holiday turkey works beautifully here.

Heavy cream can be replaced with half and half for a lighter version, though the sauce won't be quite as rich. If using half and half, mix 1 tablespoon of flour with it before adding to prevent curdling.

Broccoli can be swapped for cauliflower, asparagus, or even frozen peas. Just adjust cooking times accordingly—peas need only 1 minute in the boiling water.

Perfect Pairings

Serve this hearty pasta with a simple green salad dressed with lemon vinaigrette to balance the richness of the dish. The acidity cuts through the creamy sauce beautifully.

For a special occasion, add garlic bread on the side. The crunchy texture contrasts wonderfully with the creamy pasta.

A crisp white wine like Pinot Grigio or Sauvignon Blanc pairs perfectly with the creamy sauce if serving to adults.

Recipe FAQs

→ Can I use different pasta shapes?

Absolutely! While penne works well because the sauce clings to its ridges and fills the tubes, you can substitute other medium-sized shapes like rotini, farfalle, or rigatoni with excellent results. Avoid very thin pastas like angel hair which may become lost in the substantial sauce.

→ How can I make this dish lighter?

To create a lighter version, substitute half-and-half for the heavy cream and reduce the cheese quantities by about 25%. You can also increase the ratio of broccoli to pasta for more vegetables and fewer carbs.

→ What can I use instead of rotisserie chicken?

You can substitute 3-4 cups of any cooked chicken. Poached chicken breasts, leftover grilled chicken, or even canned chicken will work. For a different protein, try cooked Italian sausage, shrimp (add at the end), or white beans for a vegetarian option.

→ Can I make this dish ahead of time?

Yes, though cream-based pasta dishes are best enjoyed freshly made. If preparing ahead, slightly undercook the pasta and broccoli, and make the sauce a bit thinner than desired. When reheating, add a splash of milk or broth to revive the sauce, and finish with a small amount of butter for freshness.

→ What vegetables can I substitute for broccoli?

Asparagus, green peas, spinach, or kale make excellent alternatives to broccoli. Adjust cooking times accordingly - hardy vegetables like cauliflower need similar cooking time to broccoli, while tender greens like spinach can be stirred in at the final stage.

→ How do I prevent the cream sauce from breaking?

To maintain a smooth sauce, avoid boiling after adding the cream. Simmer gently and remove from heat before adding cheese. Stir constantly when incorporating cheese and add it gradually. The final cold butter addition helps emulsify and stabilize the sauce.