Let Me Tell You About My Creamy Rotisserie Chicken Broccoli Pasta
Alright, so you ever just totally blank on what to make for dinner, then remember there’s half a rotisserie chicken in the fridge and suddenly feel like a dinner hero? That’s pretty much how this pasta became my not-so-secret weapon. Honestly, I first threw this together after a particularly rough Monday (kids fighting, my phone buzzing off the hook, you know the drill). The pasta came out creamy, luscious, and so full of flavor—like a hug in a bowl. My daughter even called it ‘grownup mac and cheese,’ which I took as a real win.
I will admit, the first time I made this, I tried to use that sad, wilting broccoli at the back of the crisper. Word to the wise: if it’s more yellow than green, just toss it. Lesson learned.
Why You’ll Love This Pasta (or at Least Not Hate It)
- I make this when I want something filling and quick, but still like, a few notches above just boxed mac’n’cheese. (Not that I don’t eat that sometimes.)
- My family goes crazy for this because, as my husband says, “there’s cheese AND chicken, what’s not to love?” And secretly, it’s how I sneak more green stuff into my kids.
- The rotisserie chicken is just a huge timesaver. I used to roast my own—then I got real about weeknights.
- Sometimes I get a bit heavy handed with the cheese…but who’s judging?
- I won’t lie, getting the sauce to coat everything *just right* took some trial and error (and a couple of gloopy attempts). But now? Creamy perfection.
What You’ll Need (and Swaps If You’re in a Pinch)
- 2 cups rotisserie chicken, shredded (I sometimes use leftover grilled chicken; any pre-cooked chicken works, honestly)
- 3 cups broccoli florets (frozen totally works if that’s what’s in your freezer—my granny always swore by fresh, but meh)
- 12 oz pasta of your choice—a short shape is best. I love penne, but rotini or even macaroni are fair game
- 1 tablespoon olive oil (sometimes I just use butter—depends how fancy I’m feeling)
- 3 cloves garlic, minced (supermarket jarred garlic works in a pinch, don’t let anyone shame you)
- 1 1/4 cups whole milk (2% is fine, I avoid skim, but hey, you do you)
- 3/4 cup heavy cream (I’ve used half and half when that was all I had—results aren’t too far off, just less rich)
- 1 cup freshly grated parmesan (pre-shredded is okay for busy nights; just not the shaker stuff, please!)
- 1 1/2 cups shredded mozzarella (or a combo; I once used a random cheese blend and it was actually pretty great)
- Salt and pepper to taste (I usually start with a big pinch of salt and then adjust at the end)
- A sprinkle of nutmeg (optional, but adds something cozy)
How to Make It: Don’t Stress, It’s Simple
- First off, get that pasta water boiling. Salt it well—this is truly the only chance to season the pasta itself (I always toss in more salt than I think, and never regret it).
- While the pasta cooks, heat your oil (or butter, let’s be honest) in a large skillet on medium. Toss in the chopped garlic; give it a stir. This is where the kitchen starts smelling amazing. Once it’s golden (not brown—brown means bitter!), add in your broccoli florets and about a splash of water; cover it to let it steam for about 3-4 minutes, until it’s bright green and just tender.
- Once the pasta is al dente (don’t overdo it, mushy pasta is just sad), drain it—reserve about a half cup of the cooking water (I always forget, but if you do, just add a bit of milk later).
- To the skillet, pour in the milk and cream, and let it warm through. Add parmesan and mozzarella, stirring gently. Don’t worry if it looks a bit separated at first—it all comes together, promise. Sometimes I sneak a taste here; chef’s privilege.
- Add the shredded chicken, and stir until everything is getting cozy—season it up with salt, pepper, and a whisper of nutmeg if you want. Toss in your drained pasta, and let the sauce find its way into every nook. If it feels too thick, splash in some pasta water (or more milk). Or both, honestly.
- Give everything a final toss. Taste again. More cheese? Why not.
- Spoon into bowls (or, if you’re like me at 8pm, just eat straight from the pan standing at the stove—no judgement).
Lil’ Notes from Cooking it Too Many Times
- Pasta water really is liquid gold. I never believed this ’til I forgot it once and had to add plain water—totally not the same vibe.
- The cheese does clump a bit if you dump it all in at once. Try sprinkling it in gradually. Actually, I find it works better if you do it by handfuls.
- I used to overcook the broccoli, but now I say: as soon as it’s bright, it’s time.
Want to Mix It Up?
- I once swapped in cauliflower for broccoli—it’s okay, but the flavor is a bit bland. Maybe add a squeeze of lemon?
- Adding a handful of spinach right before serving wilts it perfectly. Kids didn’t notice the extra greens (bonus!)
- One time I tried smoked gouda; it overpowered the whole dish. Lesson learned—subtle cheeses work best.
- Toss in some cooked bacon for a smoky twist (I mean, c’mon, bacon…)
Gear You’ll (Mostly) Need
- Large pot for the pasta (nope, the small one just ends in a mess, ask me how I know)
- Big pan or skillet for the sauce
- Colander (or, in a pinch, I just use the pan lid to drain off water. Not ideal, but hey, we make do)
- A cheese grater—honestly, pre-shredded works too if grating feels like too much effort today
How Long Does It Last? (If It Even Does!)
You can keep leftovers in an airtight container in the fridge for 2-3 days, though honestly, in my house it never lasts more than a day! To reheat, add a splash of milk or water and microwave, stirring halfway—otherwise it gets a bit stodgy.
What Should You Serve With It?
I usually go classic with a simple green salad and some garlicky bread (my husband’s obsession), but my friend Jess claims it’s best with roasted asparagus. Occasionally, if I’m feeling extra, I’ll do both. Oh, and sometimes we eat it straight from the pot while watching British telly—priorities.
Pro Tips From Many a Mess-Up
- I once tried rushing the cheese step and regretted it—if the sauce is too hot, the cheese can get weirdly stringy and separate. Keep it gentle, let patience be your buddy.
- Don’t skip tasting before serving. I forgot once and it was so bland—salt and a squeeze of lemon saved me.
- Actually, don’t be afraid to tweak the milk/cream ratio. Too thick? Just add a bit more milk.
Some Real-World FAQ (Based On Lunchtime Chats)
- Can I use a different veggie? Oh for sure—peas, spinach, or even roasted red peppers work a treat. I’d steer clear of anything super watery like zucchini, though. Tried that… got soup.
- Is this freezer-friendly? Sort of. It will freeze, but the sauce can get grainy after thawing. I’ve done it before but it’s way better fresh, trust me.
- Does it work with gluten-free pasta? Yup, just watch the cooking time! Some gluten-free versions go form just right to mushy in a flash. Or, on second thought, check the box.
- Can I make it lighter? Swap the cream for more milk, use less cheese. It’s still good, but not as, you know, ‘stick to your ribs’
- What do I do if my sauce splits? Whisk in a splash of hot pasta water and keep stirring like mad—it usually comes back together. If not, sprinkle more cheese (honestly, this fixes a lot).
And there you go! One of my laziest, tastiest, and most mood-lifting dinners. Make it your own—just promise you’ll save some for lunch the next day (if you can…)
Ingredients
- 8 oz (225 g) penne pasta
- 2 cups cooked rotisserie chicken, shredded
- 2 cups broccoli florets
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- Salt and black pepper to taste
Instructions
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1Cook the penne pasta according to the package instructions. In the last 2 minutes of cooking, add the broccoli florets. Drain and set aside.
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2In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
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3Pour in the heavy cream, bring to a gentle simmer, and cook for 2-3 minutes, stirring occasionally.
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4Add the shredded rotisserie chicken, cooked pasta, and broccoli to the skillet. Stir in the grated Parmesan cheese until the sauce thickens and coats the pasta.
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5Season with salt and black pepper to taste. Serve hot and enjoy!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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