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Creamy Rotisserie Chicken Broccoli Pasta

A quick and comforting dinner that elevates store-bought rotisserie chicken into an indulgent weeknight meal, combining pasta, broccoli, and a creamy sauce in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2-3 cups Rotisserie chicken, shredded Use leftovers or store-bought for convenience.
  • 12-16 oz Pasta (penne, rotini, or farfalle) Cooks quickly and holds sauce well.
  • 2 cups Broccoli florets Fresh or frozen; adds texture and color.
Sauce Ingredients
  • 2 tbsp Butter Base for a richer sauce.
  • 1 tbsp Olive oil Helps sauté aromatics.
  • 3 cloves Garlic, minced Essential flavor.
  • 2 tbsp All-purpose flour For a light roux to thicken the sauce.
  • 1.5-2 cups Milk Use whole or 2% for creaminess; substitute unsweetened plant milk if dairy-free.
  • 3/4 cup Parmesan cheese, freshly grated Boosts depth and umami.
  • 2-4 oz Cream cheese or heavy cream Optional, for extra silkiness.
  • 1 tsp Lemon zest Bright finishing touch.
  • Black pepper For seasoning balance.
  • Salt to taste For seasoning balance.
  • Crushed red pepper (optional) For seasoning balance.
  • Fresh parsley, chopped Garnish for color and freshness.

Method
 

Preparation
  1. Bring salted water to a boil. Cook pasta al dente per package directions (usually 9–11 minutes).
  2. In the last 3 minutes of pasta cooking, add broccoli florets to blanch. Drain pasta and broccoli together and reserve 1 cup pasta water.
Chicken Preparation
  1. While pasta cooks, remove skin and shred the meat into bite-sized pieces. Discard bones. Keep some dark meat for moisture.
Sauce Preparation
  1. In your skillet, melt butter with olive oil over medium heat. Add minced garlic and cook 30–60 seconds until fragrant.
  2. Sprinkle flour evenly and whisk for 1 minute to form a light roux.
  3. Gradually whisk in milk until smooth. Bring to a gentle simmer and let thicken for 2–3 minutes. If using cream cheese or heavy cream, stir it in now until smooth.
  4. Reduce heat to low. Stir in grated Parmesan until melted and emulsified. Season with salt, pepper, and lemon zest.
  5. Add shredded rotisserie chicken and broccoli, folding gently to coat.
Combining and Serving
  1. Toss cooked pasta into the sauce. If the sauce is too thick, add reserved pasta water a few tablespoons at a time to reach your desired consistency.
  2. Taste and adjust seasoning. Finish with chopped parsley and an extra sprinkle of Parmesan. Serve hot.

Notes

For thicker sauces, reduce by simmering longer; for thinner, use pasta water or extra milk. Store cooled leftovers in an airtight container for 3–4 days.