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Rotisserie Chicken Broccoli Pasta is beautifully displayed as the featured image for this delicious and easy recipe.

Rotisserie Chicken Broccoli Pasta

This Rotisserie Chicken Broccoli Pasta is a quick and easy comfort food made with tender pasta, creamy sauce, rotisserie chicken, and broccoli. Ready in under 30 minutes, it's perfect for a weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound pasta penne, rotini, or farfalle
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 head broccoli, cut into florets
  • 2 cups cooked rotisserie chicken, shredded or diced
  • 1 1/2 cups chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste
  • Pinch of red pepper flakes optional
  • Fresh parsley, chopped for garnish
  • Extra Parmesan cheese for garnish

Equipment

  • Large pot
  • Colander
  • Large skillet or pot
  • Saucepan
  • Whisk
  • Measuring cups and spoons
  • Cutting board
  • Knife

Method
 

  1. Bring a large pot of salted water to a boil.
  2. Add the pasta and cook according to package directions until al dente.
  3. Drain the pasta, reserving about 1 cup of pasta water. Set aside.
  4. While the pasta is cooking, heat the olive oil in a large skillet or pot over medium heat.
  5. Add the chopped onion and cook until softened, about 5 minutes.
  6. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn it!
  7. Add the broccoli florets and cook until bright green and slightly tender-crisp, about 5-7 minutes. You can add a splash of water to the pan and cover it to steam the broccoli if needed.
  8. In a separate saucepan, melt the butter over medium heat.
  9. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
  10. Gradually whisk in the chicken broth, making sure to break up any lumps.
  11. Bring the sauce to a simmer and cook for 5-7 minutes, or until it starts to thicken.
  12. Reduce the heat to low and stir in the heavy cream and Parmesan cheese.
  13. Season with salt, pepper, and red pepper flakes (if using).
  14. Simmer for another 2-3 minutes, stirring occasionally, until the sauce is smooth and creamy.
  15. Add the cooked pasta and rotisserie chicken to the skillet with the broccoli.
  16. Pour the creamy sauce over the pasta, chicken, and broccoli.
  17. Toss everything together until well coated. If the sauce is too thick, add a little of the reserved pasta water to thin it out.
  18. Heat through for a minute or two, then remove from heat.
  19. Serve immediately, garnished with fresh parsley and extra Parmesan cheese, if desired.

Notes

Don't overcook the pasta; aim for al dente. Roast the broccoli for a caramelized flavor. Add red pepper flakes for spice. Experiment with different cheeses in the sauce. You can prepare the sauce and cook the pasta ahead of time. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a skillet with a splash of milk or chicken broth.