Creamy Rotisserie Chicken Broccoli Pasta: Ultimate 35-Minute Weeknight Dinner with Velvety Sauce.

Creamy Rotisserie Chicken Broccoli Pasta has been my weeknight lifeline as a chef who’s learned that dinner should feel special without stealing your time. At Cook by Co, I design fast, flavors-forward meals that busy moms and professionals can actually pull off after a long day. This dish started as a pantry-friendly solution—rotisserie chicken, a few vegetables, a velvety sauce—and grew into a dependable favorite for changeable schedules and picky eaters alike. You’ll see how the creamy sauce clings to al dente pasta, how broccoli adds crunch and color, and how leftovers morph into quick lunches or another dinner. Read on to get practical tips, substitutions, and a few chef-tested shortcuts that keep weeknights calm and delicious.

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What makes this recipe special

Creamy Rotisserie Chicken Broccoli Pasta is my weeknight lifeline. As a home cook, I want dinners that feel special but don’t steal the evening. This dish starts with pantry-friendly shortcuts and ends with a velvety sauce that clings to every bite. It’s approachable, forgiving, and a little indulgent, perfect after a long day. The beauty is its adaptability—rotisserie chicken, broccoli, and pasta come together quickly, leaving room for tweaks and leftovers to shine.

A weeknight hero for busy families

Creamy Rotisserie Chicken Broccoli Pasta comes together in about 35 minutes, uses ready-made rotisserie chicken, and relies on a velvety sauce that feels indulgent without extra dishes. The broccoli adds bright color and crunch, while the cheese melts into every bite, making this a comforting, restaurant-quality dish you can serve with confidence after a long day. Its flexible ingredients and kid-friendly profile mean you can tweak spice, dairy, or pasta shape to suit your family’s palate.

Ingredients

For Creamy Rotisserie Chicken Broccoli Pasta, I gather simple staples. They mingle into restaurant-worthy sauciness in minutes. These ingredients keep prep calm and flavors bright.

Creamy Rotisserie Chicken Broccoli Pasta: ingredient notes

• 12 oz pasta (penne or rotini) — tucks the sauce into every curl for a cozy bite.
• 2 cups cooked rotisserie chicken, shredded — a ready-made flavor base that shines in this dish.
• 3 cups broccoli florets — adds color, crunch, and Nutrition.
• 2 tbsp butter — enriches the sauce and helps the roux form.
• 3 cloves garlic, minced — boosts depth without overpowering the kid-friendly profile.
• 2 tbsp all-purpose flour — creates the velvety thickness the sauce needs.
• 2 cups milk — whole milk gives extra creaminess; alternatives dilute flavor slightly.
• 1 cup chicken broth — adds savor and helps the sauce cling to pasta.
• 1 cup shredded mozzarella — melts into a glossy, silky sauce.
• ½ cup grated Parmesan — delivers a bright, tangy finish.
• ½ tsp black pepper — gentle heat; adjust to taste.
• Salt, to taste — season in layers for depth.
• ½ tsp Italian seasoning — quick herby lift.

Optional twists: part-skim mozzarella or fontina for lighter cheese; gluten-free pasta with a gluten-free thickener like cornstarch; or a dairy-free milk option with a plant-based cheese substitute.

Exact quantities appear at the bottom for printing.

How to Make Creamy Rotisserie Chicken Broccoli Pasta

Step 1: Prep the pasta and broccoli

Step 1: Cook the pasta in salted water according to package instructions and add broccoli to the pot during the last 3 minutes of cooking. Drain well and set aside. Tip: reserve a splash of the pasta water to loosen the sauce if needed.

Step 2: Build the velvety base

Step 2: In a large skillet, melt butter over medium heat. Add minced garlic and sauté 20–30 seconds until fragrant. Sprinkle in flour and whisk for 1 minute to form a light roux. This creates the backbone for a smooth sauce.

Step 3: Create the creamy sauce

Step 3: Slowly whisk in milk and chicken broth until the mixture is smooth. Bring to a gentle simmer and cook 3–5 minutes, until it thickens enough to coat a spoon. Stir in pepper, salt, and Italian seasoning.

Step 4: Add cheese and finish

Step 4: Reduce heat and add mozzarella and Parmesan, stirring until melted and glossy. Balance with a pinch more salt if needed.

Step 5: Fold in chicken and pasta

Step 5: Add shredded rotisserie chicken and the drained pasta with broccoli to the skillet. Toss to coat evenly and heat through, about 2–3 minutes. If the sauce looks thick, loosen with a splash of reserved pasta water.

Step 6: Serve and savor

Step 6: Divide into bowls, add a final grind of pepper, and serve warm. Optional: extra Parmesan on top for a sharp finish.

Tips for Success

• Use rotisserie chicken for speed and a robust flavor base; I shred finely for even distribution.
• Don’t overcook broccoli; a slight bite keeps texture and color intact.
• If the sauce thickens too fast, loosen with a splash of milk or pasta water.
• For a lighter version, swap in part-skim mozzarella and reduced-fat milk.
• Keep the pasta al dente; it will finish cooking in the sauce.
• Stir in a pinch of Italian seasoning for a quick flavor lift if you’re short on time.

Equipment Needed

• Large skillet or sauté pan — wide for even sauce.
• Whisk for roux — ideal; a fork works in a pinch.
• Measuring cups and spoons — essential for accuracy.
• Colander — for pasta; slotted spoon if needed.
• Tongs for tossing — or a wooden spoon.
• Optional: cheese grater; wooden spoon.

Variations

• I keep Creamy Rotisserie Chicken Broccoli Pasta gluten-free by using gluten-free pasta and cornstarch.
• I swap mozzarella for fontina or cheddar for a different cheese vibe.
• I add a pinch of red pepper flakes for a gentle kick.
• I finish with lemon zest or parsley for brightness.

Why You’ll Love This Creamy Rotisserie Chicken Broccoli Pasta

I reach for Creamy Rotisserie Chicken Broccoli Pasta on busy nights because it tastes like a Friday night, without the kitchen chaos. The velvety sauce coats every noodle, and the shredded rotisserie chicken brings me comfort in a hurry. It’s flexible for dairy or gluten needs, and generous portions mean seconds for the team and leftovers for tomorrow.

Quick, cozy, and crowd-pleasing, it’s my go-to when energy runs low tonight.

Serving Suggestions

• Serve with a simple salad or garlic bread.
• Pair with chilled sparkling water or a light white.
• Garnish with extra Parmesan and parsley for color.

I like to plate it in shallow bowls to show off the creamy sauce and bright broccoli. A light lemon kiss lifts the finish, beautifully.

Make-Ahead & Leftovers: Creamy Rotisserie Chicken Broccoli Pasta for Busy Weeks

Make-ahead tips for Creamy Rotisserie Chicken Broccoli Pasta save time on busy weeks.

First, refrigerate the sauce and pasta separately to prevent soggy textures.

Reheat gently on the stovetop over low heat, adding a splash of milk.

Leftover shredded chicken and broccoli can join a fresh batch of pasta.

Or fold them into a quick casserole with a breadcrumb topping.

For best results, print-ready portions freeze up to a month.

Consider doubling the cheese for richer leftovers or dividing into kid portions.

I often prep extra broccoli to toss with tomorrow’s lunch pasta.

That bright green bite keeps meals feeling fresh amid busy schedules.

If you prefer, store components in separate containers for flexible combos.

Whenever time is tight, pull this dish together with almost no planning.

The aroma alone calms a frazzled evening and invites family to gather.

Plus, you’ll be ready for unexpected guests with minimal effort.

This make-ahead approach keeps the cozy, restaurant-worthy feel intact.

This makes Creamy Rotisserie Chicken Broccoli Pasta a weeknight staple.

For meal-prep Sunday, cook extra pasta a day ahead and cool fully.

Then you can reheat and toss with sauce in minutes.

Label containers with date to track freshness and avoid waste.

If you’re short on dairy, shimmer with olive oil and herbs.

I sometimes mix in thawed peas for color and sweetness.

Leftovers can fuel another dinner or speed up lunch prep.

Stock your fridge with these flavors and your week will glow. With Creamy Rotisserie Chicken Broccoli Pasta, make-ahead tips shine.

The sauce tastes better the next day as flavors marry.

FAQs

Can this be made gluten-free?

Yes. I keep Creamy Rotisserie Chicken Broccoli Pasta gluten-free by swapping in gluten-free pasta and replacing all-purpose flour with a gluten-free thickener like cornstarch or a gluten-free roux. The sauce stays silky and clings to the noodles just as well. Tip: whisk a little cornstarch with cold milk before adding to the pan to avoid lumps, then simmer a moment longer for that glossy finish.

Can I use fresh chicken instead of rotisserie?

Absolutely. If you don’t have rotisserie on hand, use cooked, shredded chicken breast or thighs. I adjust salt a bit because rotisserie often has salt from the skin, so start with a light pinch and taste as you go. This version still tastes rich and comforting, keeping the weeknight magic without requiring a special trip to the store.

How long do leftovers keep?

Leftovers store well in the refrigerator for 3–4 days. Reheat gently on the stovetop or in the microwave with a splash of milk to restore creaminess. For best texture, store the sauce and pasta separately and only combine when reheating, then toss to coat. If you’re packing lunches, this dish travels well in a warm thermos for a cozy mid-day bite.

Is this suitable for a dairy-free or plant-based diet?

I can adapt it easily. Swap in plant-based cheese substitutes and almond, soy, or oat milk, and use a gluten-free roux to keep the sauce creamy. A dairy-free version of this dish can still feel rich and comforting, with the same velvety texture and family-friendly appeal.

Final Thoughts

When time is tight and cravings run high, Creamy Rotisserie Chicken Broccoli Pasta is my ally. I love how the velvety sauce clings to every noodle, turning a weeknight into something special. The shredded rotisserie chicken brings warmth, while broccoli adds a crisp bite that keeps the dish lively enough for picky eaters. It’s forgiving—swap cheeses, tweak dairy, or switch pasta shapes— and still lands in the same comforting place. With a pantry pull and minimal cleanup, this recipe feels like dinner magic. It’s the kind of meal I reach for, again and again, to nourish family and friends daily.

Quick, cozy, and crowd-pleasing, it’s my go-to when energy runs low tonight.

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