ROTISSERIE CHICKEN BROCCOLI PASTA EASY

Got a craving for something creamy, comforting, and packed with flavor, but short on time? This Rotisserie Chicken Broccoli Pasta is your answer! Imagine tender pasta coated in a luscious, cheesy sauce, studded with perfectly cooked broccoli florets and shredded rotisserie chicken – a complete meal ready in minutes that the whole family will adore. Let’s get cooking and whip up this weeknight winner together, I promise you’ll be making it again and again!

What You’ll Need: The Ingredients

For the Pasta:

• 1 pound pasta (penne, rotini, or your favorite shape)

For the Sauce:

• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 3 cups milk (any kind works!)
• 1/2 cup chicken broth
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper (or to taste)
• Pinch of red pepper flakes (optional)

The Stars of the Show:

• 1 rotisserie chicken, shredded (about 3 cups)
• 1 head of broccoli, cut into florets

Optional Garnishes:

• Fresh parsley, chopped
• Extra Parmesan cheese

Let’s Get Cooking: Step-by-Step Instructions

1. Cook the Pasta:

   Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining. Drain the pasta and set aside.

2. Steam the Broccoli:

   While the pasta is cooking, steam the broccoli florets until they are tender-crisp, about 5-7 minutes. You can use a steamer basket or microwave them with a little water. Set aside.

3. Make the Creamy Sauce:

   In a large skillet or pot, heat the olive oil over medium heat. Add the minced garlic and cook for about 30 seconds, until fragrant. Be careful not to burn it!

4. Create the Roux:

   Whisk in the flour and cook for 1-2 minutes, stirring constantly. This creates a roux, which will thicken the sauce. It should look like a paste.

5. Add the Liquids:

   Slowly whisk in the milk and chicken broth, making sure to break up any lumps. Continue whisking until the sauce is smooth.

6. Thicken the Sauce:

   Bring the sauce to a simmer and cook for 5-7 minutes, or until it has thickened to your desired consistency. Stir frequently to prevent sticking.

7. Add the Cheese:

   Remove the pot from the heat and stir in the cheddar cheese and Parmesan cheese until melted and smooth. Season with salt, pepper, and red pepper flakes (if using).

8. Combine Everything:

   Add the cooked pasta, steamed broccoli, and shredded rotisserie chicken to the sauce. Toss gently to combine.

9. Adjust Consistency (if needed):

   If the pasta seems too dry, add a little of the reserved pasta water until it reaches your desired consistency.

10. Serve and Enjoy!

    Serve immediately, garnished with fresh parsley and extra Parmesan cheese, if desired. Get ready for happy faces!

Tips and Tricks for Rotisserie Chicken Broccoli Pasta Perfection

• Don’t Overcook the Broccoli: Nobody likes mushy broccoli! Steaming it until tender-crisp ensures it retains its vibrant color and a bit of bite.
• Cheese Choices: Feel free to experiment with different cheeses! Monterey Jack, Gruyere, or even a little bit of cream cheese can add a unique flavor dimension.
• Spice It Up: If you like a little heat, add a pinch more red pepper flakes or a dash of hot sauce to the sauce.
• Veggie Power: Add other vegetables like bell peppers, mushrooms, or spinach for extra nutrients and flavor. Just sauté them before adding the garlic.
• Pasta Water is Key: Don’t skip reserving the pasta water! It’s starchy and helps the sauce cling to the pasta beautifully.
• Make it Ahead: You can prep the sauce and cook the pasta separately ahead of time. Just combine everything when you’re ready to serve. This is a great time-saver for busy weeknights!

Variations to Make it Your Own

This recipe is incredibly versatile! Here are a few ideas to customize it to your liking:

• Creamy Pesto Rotisserie Chicken Broccoli Pasta: Add a couple of tablespoons of pesto to the sauce for a vibrant, herby flavor.
• Lemon Herb Rotisserie Chicken Broccoli Pasta: Add the zest and juice of one lemon along with some fresh herbs like thyme or oregano to the sauce.
• Spicy Cajun Rotisserie Chicken Broccoli Pasta: Add a tablespoon of Cajun seasoning to the sauce for a kick.
• Cheesy Baked Rotisserie Chicken Broccoli Pasta: Transfer the pasta to a baking dish, top with extra cheese, and bake at 350°F (175°C) for 15-20 minutes, or until the cheese is melted and bubbly.

Serving Suggestions

This Rotisserie Chicken Broccoli Pasta is a complete meal on its own, but here are a few ideas to round out your dinner:

• A simple side salad with vinaigrette
• Garlic bread or breadsticks
• Steamed green beans or asparagus

Other Delicious Pasta Dishes You Might Love

If you’re a pasta fanatic like me, check out these other amazing recipes:

• For a rich and flavorful experience, you might want to try this Boursin Chicken Pasta.
• If you’re in the mood for something truly comforting, Parmesan Chicken Rigatoni is a great choice.
• Craving some sun-dried tomatoes? Don’t miss the Tuscan Chicken Pasta!
• For a comforting baked dish, try the Chicken Broccoli Alfredo Bake.
• Looking for something with a bit of green? Chicken Spinach Penne is always a winner.
• And for the ultimate in cheesy goodness, you can’t go wrong with Cheesy Chicken Pasta.

Storing Leftovers

Store any leftover Rotisserie Chicken Broccoli Pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of milk or broth if needed to rehydrate the sauce.

Enjoy Your Rotisserie Chicken Broccoli Pasta!

There you have it! A super easy, incredibly satisfying Rotisserie Chicken Broccoli Pasta that’s perfect for any night of the week. It’s a crowd-pleaser, a comfort food champion, and a lifesaver when you’re short on time and energy. So, go ahead, give it a try, and let me know what you think! I’m confident this will become a new family favorite!

Rotisserie Chicken Broccoli Pasta

Amelia Chen-Morrison

This Rotisserie Chicken Broccoli Pasta is a creamy, comforting, and flavorful meal ready in minutes. Tender pasta is coated in a cheesy sauce with broccoli and shredded rotisserie chicken, making it a perfect weeknight dinner.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine American

Servings 4

Calories 600 kcal

Equipment

• Large pot
• Steamer basket or microwave-safe bowl
• Large skillet or pot
• Whisk
• Colander
• Measuring cups and spoons
• Knife
• Cutting board

Ingredients

  

• 1 pound pasta penne, rotini, or your favorite shape
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• ¼ cup all-purpose flour
• 3 cups milk
• ½ cup chicken broth
• 1 cup shredded cheddar cheese
• ½ cup grated Parmesan cheese
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• Pinch of red pepper flakes optional
• 1 rotisserie chicken, shredded about 3 cups
• 1 head of broccoli, cut into florets
• Fresh parsley, chopped optional garnish
• Extra Parmesan cheese optional garnish

Instructions

 

• Bring a large pot of salted water to a boil.
• Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
• Drain the pasta and set aside.
• While the pasta is cooking, steam the broccoli florets until they are tender-crisp, about 5-7 minutes. You can use a steamer basket or microwave them with a little water. Set aside.
• In a large skillet or pot, heat the olive oil over medium heat.
• Add the minced garlic and cook for about 30 seconds, until fragrant. Be careful not to burn it!
• Whisk in the flour and cook for 1-2 minutes, stirring constantly. This creates a roux, which will thicken the sauce. It should look like a paste.
• Slowly whisk in the milk and chicken broth, making sure to break up any lumps. Continue whisking until the sauce is smooth.
• Bring the sauce to a simmer and cook for 5-7 minutes, or until it has thickened to your desired consistency. Stir frequently to prevent sticking.
• Remove the pot from the heat and stir in the cheddar cheese and Parmesan cheese until melted and smooth. Season with salt, pepper, and red pepper flakes (if using).
• Add the cooked pasta, steamed broccoli, and shredded rotisserie chicken to the sauce. Toss gently to combine.
• If the pasta seems too dry, add a little of the reserved pasta water until it reaches your desired consistency.
• Serve immediately, garnished with fresh parsley and extra Parmesan cheese, if desired.

Notes

Don’t overcook the broccoli; steam until tender-crisp. Experiment with different cheeses like Monterey Jack or Gruyere. Add a pinch more red pepper flakes or hot sauce for extra heat. Include other vegetables like bell peppers, mushrooms, or spinach. Don’t skip reserving the pasta water. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding milk or broth if needed.