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Rotisserie Chicken Broccoli Pasta, a creamy and comforting dish, is shown in a delicious-looking featured image.
Lady Maria

Rotisserie Chicken Broccoli Pasta

This Rotisserie Chicken Broccoli Pasta is a quick and easy weeknight meal featuring tender pasta, creamy cheese sauce, rotisserie chicken, and broccoli. It's a comforting and satisfying dish that even picky eaters will enjoy.
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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, farfalle
  • 6 cups water
  • 1 tablespoon salt
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups milk whole or 2%
  • 1 cup chicken broth
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup grated Pecorino Romano cheese optional
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • Pinch of red pepper flakes optional
  • 3 cups cooked rotisserie chicken, shredded or cubed
  • 4 cups broccoli florets, cut into bite-sized pieces
  • Fresh parsley, chopped optional
  • Extra Parmesan cheese optional
  • Lemon wedges optional

Equipment

  • Large Pot
  • Colander
  • Large skillet or pot
  • whisk
  • measuring cups and spoons
  • knife
  • Cutting board

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. Reserve about 1 cup of pasta water before draining.
  4. Drain the pasta and set aside.
  5. While the pasta is cooking, heat the olive oil in a large skillet or pot over medium heat.
  6. Add the minced garlic and sauté for about 30 seconds, or until fragrant.
  7. Whisk in the flour and cook for 1 minute, stirring constantly.
  8. Slowly whisk in the milk and chicken broth, making sure to break up any lumps.
  9. Bring the sauce to a simmer, stirring occasionally, until it thickens slightly, about 5-7 minutes.
  10. Remove from heat and stir in the Parmesan cheese, Pecorino Romano cheese (if using), salt, pepper, and red pepper flakes (if using).
  11. Taste and adjust seasonings as needed.
  12. Add the shredded rotisserie chicken and broccoli florets to the sauce.
  13. Stir to combine and cook until the broccoli is tender-crisp, about 5-7 minutes.
  14. Add the cooked pasta to the skillet with the chicken, broccoli, and sauce.
  15. Toss to coat, adding a little of the reserved pasta water if needed to reach your desired consistency.
  16. Serve immediately, garnished with fresh parsley and extra Parmesan cheese, if desired. A squeeze of lemon juice brightens everything up too!

Notes

For an even creamier sauce, add a dollop of cream cheese or sour cream. If you're not a fan of broccoli, you can substitute it with other vegetables like asparagus, peas, spinach, or bell peppers. The sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a little milk or broth if needed to loosen the sauce.