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Rotisserie Chicken Broccoli Pasta, a delicious and easy dinner featuring shredded chicken, green broccoli florets, and perfectly cooked pasta.

Easy Rotisserie Chicken Broccoli Pasta

This easy rotisserie chicken broccoli pasta is a quick and comforting weeknight meal. It features tender pasta coated in a creamy cheese sauce, with shredded rotisserie chicken and vibrant broccoli florets. Ready in under 30 minutes, it's a family-friendly favorite.
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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, or your favorite shape
  • 2 cups cooked rotisserie chicken, shredded
  • 1 head of broccoli, cut into florets
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 3 cups milk
  • 1 cup shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon garlic powder
  • Salt to taste
  • Pepper to taste
  • Red pepper flakes optional
  • Fresh parsley, chopped, for garnish
  • Salt for pasta water

Equipment

  • large pot
  • colander
  • Steamer basket (optional)
  • Large saucepan or Dutch oven
  • whisk
  • measuring cups and spoons
  • Serving bowls

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. Drain the pasta, reserving about 1 cup of the pasta water.
  4. While the pasta is cooking, steam or boil the broccoli florets until tender-crisp, about 5-7 minutes.
  5. Drain the broccoli and set aside.
  6. In a large saucepan or Dutch oven, melt the butter over medium heat.
  7. Whisk in the flour and cook for 1-2 minutes, stirring constantly.
  8. Slowly whisk in the milk, making sure to break up any lumps.
  9. Bring the mixture to a simmer, stirring constantly, until it thickens slightly, about 5-7 minutes.
  10. Reduce the heat to low and stir in the cheddar cheese, Parmesan cheese, and garlic powder.
  11. Season with salt and pepper to taste.
  12. Continue stirring until the cheese is melted and the sauce is smooth.
  13. Add the cooked pasta, broccoli, and shredded rotisserie chicken to the cheese sauce.
  14. Toss everything together until well combined.
  15. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
  16. Serve immediately, garnished with red pepper flakes (if desired) and fresh parsley.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or in a skillet over medium heat, adding a splash of milk or chicken broth if dry. For variations, add red pepper flakes for heat, spinach or kale for extra nutrients, bacon or pancetta for a smoky flavor, or experiment with different types of cheese. You can also use gluten-free pasta and flour for a gluten-free version. Consider sautéing mushrooms, onions, or bell peppers for added vegetables or adding a squeeze of lemon juice for brightness.