Creamy, comforting, and packed with protein, this rotisserie chicken broccoli pasta is the kind of weeknight dinner that feels indulgent without being complicated. Using a store-bought rotisserie chicken cuts down prep time, while a rich homemade sauce brings everything together into a satisfying meal that’s ready in about 35 minutes.
Why You’ll Love This Recipe
This recipe is perfect for busy evenings when you want something hearty and homemade without spending hours in the kitchen. It delivers a generous amount of protein from the chicken and cheese, includes vegetables for balance, and uses simple pantry staples. The sauce is creamy and smooth, coating every piece of pasta and broccoli, and the leftovers reheat beautifully for lunches the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the pasta
1 lb penne pasta
4 cups fresh broccoli florets
For the chicken and base
1 whole rotisserie chicken, 3–4 lbs, shredded (about 4 cups meat)
2 tbsp olive oil
2 tbsp unsalted butter
1 medium yellow onion, finely diced
3 cloves garlic, minced
For the creamy sauce
1 cup heavy cream
1/2 cup low-sodium chicken broth
1 cup Parmesan cheese, freshly grated
1/2 cup whole milk mozzarella cheese, shredded
1 tsp Italian seasoning
1/2 tsp garlic powder
1/4 tsp red pepper flakes (optional)
Salt, to taste
Black pepper, to taste
Directions
Bring a large pot of well-salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. During the last 3 minutes of cooking, add the broccoli florets directly to the pasta water. Drain everything together, reserving 1 cup of the starchy pasta water.
In a large skillet over medium-low heat, add the olive oil and butter. Once melted, add the diced onion and cook for 4–5 minutes until soft and translucent. Add the minced garlic and cook for about 30 seconds, just until fragrant.
Pour the heavy cream and chicken broth into the skillet. Stir gently and bring to a light simmer, allowing small bubbles to form around the edges. Let it simmer for 2–3 minutes.
Remove the skillet from heat. Add the Parmesan and mozzarella cheeses, whisking until fully melted and smooth. Season with Italian seasoning, garlic powder, salt, black pepper, and red pepper flakes if using.
Add the drained pasta and broccoli to the sauce and toss gently to coat. Fold in the shredded rotisserie chicken. Add the reserved pasta water a little at a time until the sauce reaches a creamy, glossy consistency.
You can swap penne for rotini, fusilli, or farfalle if desired. For extra vegetables, add sliced mushrooms or spinach to the skillet with the onions. If you prefer a lighter sauce, replace half of the heavy cream with whole milk, keeping in mind the sauce will be slightly less rich. A sprinkle of extra Parmesan on top before serving adds even more flavor.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop over low heat with a splash of milk or cream, stirring frequently. This helps maintain the smooth texture of the sauce. The microwave can be used, but reheat in short intervals and stir often to prevent the sauce from separating.
FAQs
Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works well. Add it directly to the pasta water during the last few minutes of cooking.
How much protein is in one serving?
Each serving contains approximately 25–30 grams of protein, depending on portion size and exact chicken yield.
Can I make this dish ahead of time?
Yes, it can be made ahead and stored in the refrigerator. Reheat gently before serving.
What’s the best pasta shape for this recipe?
Short pasta shapes like penne, rotini, or fusilli work best because they hold the sauce well.
Can I use pre-shredded cheese?
Freshly grated cheese melts more smoothly, but pre-shredded can be used in a pinch.
Is this recipe spicy?
No, it’s mild. The red pepper flakes are optional and can be adjusted or omitted.
Can I add more vegetables?
Absolutely. Mushrooms, bell peppers, or zucchini are great additions.
Will the sauce thicken as it cools?
Yes, the sauce will thicken slightly as it cools. Add a bit of milk when reheating if needed.
Can I freeze this pasta?
Freezing is not recommended, as cream-based sauces can separate when thawed.
What can I serve with this pasta?
A simple green salad or steamed vegetables pair nicely with this rich dish.
Conclusion
This high protein rotisserie chicken broccoli pasta proves that a comforting, homemade dinner doesn’t have to be complicated. With simple ingredients, a creamy sauce, and plenty of protein, it’s a reliable recipe you can turn to again and again for busy weeknights or easy meal prep.
This high protein rotisserie chicken broccoli pasta features tender pasta, fresh broccoli, and juicy shredded chicken in a rich, creamy cheese sauce. It’s quick, comforting, and packed with flavor—perfect for weeknight dinners or meal prep.
Bring a large pot of salted water to a boil. Cook penne according to package instructions. In the last 3 minutes, add broccoli florets. Drain together, reserving 1 cup of pasta water.
In a large skillet over medium-low heat, heat olive oil and butter. Add diced onion and cook 4–5 minutes until soft. Add garlic and cook 30 seconds until fragrant.
Pour in heavy cream and chicken broth. Stir and bring to a gentle simmer for 2–3 minutes.
Remove skillet from heat. Add Parmesan and mozzarella, whisking until smooth. Season with Italian seasoning, garlic powder, salt, black pepper, and red pepper flakes if using.
Add pasta and broccoli to the sauce and toss to coat. Fold in shredded rotisserie chicken. Add pasta water as needed to reach desired sauce consistency.
Taste and adjust seasoning. Serve warm with extra Parmesan if desired.
Notes
Swap penne with rotini or fusilli if preferred.
Add mushrooms or spinach with onions for extra veggies.
Replace half the cream with milk for a lighter sauce.
Freshly grated cheese melts best for a smooth sauce.
Reheat with a splash of milk or cream to maintain texture.
