I reach for rotisserie chicken when the day runs long and dinner needs to happen fast. This skillet pasta brings tender chicken, bright broccoli, and a creamy finish that clings to each bite. It checks the box for Chicken Pasta Recipes and keeps our table happy. We love the comfort of Baked Pasta Recipes, yet we still want light steps and quick cleanup. This dish gives that same cozy pull. If you crave the flavor you get from Boneless Skinless Chicken Breast Recipes, you will taste it here. The sauce leans silky and rich, with a nod to Alfredo Pasta Recipes, and the balance feels right in a busy week. Meal prep wins matter to me. Leftovers pack well, sit nicely in the fridge, and fit the way we build Balanced Meals. When the weather cools, I save extra broccoli to use later for Broccoli Soup Crockpot, and I grin knowing nothing goes to waste. Simple moves, real comfort, and a bowl that clears fast.
Table of Contents
- 1) Key Takeaways
- 2) Easy Rotisserie Chicken Broccoli Pasta Recipe
- 3) Ingredients for Rotisserie Chicken Broccoli Pasta
- 4) How to Make Rotisserie Chicken Broccoli Pasta
- 5) Tips for Making Rotisserie Chicken Broccoli Pasta
- 6) Making Rotisserie Chicken Broccoli Pasta Ahead of Time
- 7) Storing Leftover Rotisserie Chicken Broccoli Pasta
- 8) Try these dinner ideas next
- 9) Rotisserie Chicken Broccoli Pasta
- 10) Nutrition
1) Key Takeaways
- We start with cooked chicken and quick cooking pasta for weeknight speed.
- Broccoli adds color and crunch and keeps the plate balanced.
- The sauce stays light yet creamy and clings well to short pasta.
- Leftovers reheat with a splash of broth and taste fresh.
2) Easy Rotisserie Chicken Broccoli Pasta Recipe
I reach for rotisserie chicken on busy nights. Chicken Pasta Recipes save me and this bowl proves it twice. Chicken Pasta Recipes land well with kids and grown ups.
We get tender chicken, bright broccoli, and a creamy coat that holds to each bite. The pan stays tidy and the steps stay short. I stir and taste and smile.
Linda at Cook Daily Recipe shares this as a steady weeknight move on Cook Daily Recipe. It reads simple. It eats cozy. It leaves us full and calm.
3) Ingredients for Rotisserie Chicken Broccoli Pasta
Short pasta We use penne or rotini for grip and quick cook time.
Shredded rotisserie chicken Tender bites bring rich flavor with no extra work.
Small broccoli florets Fresh or frozen keeps color bright and texture crisp tender.
Olive oil A light base that helps onions soften and shine.
Yellow onion Fine dice melts into the sauce and adds sweet depth.
Garlic Three cloves give warm bite and finish the base.
Butter A small knob rounds edges and lifts mouthfeel.
All purpose flour A quick roux thickens without weight.
Low sodium chicken broth Clean body for the sauce and easy reheating.
Milk Whole or evaporated gives creamy glide with control.
Parmesan Freshly grated melts fast and adds savory notes.
Italian seasoning A small pinch ties the flavors.
Kosher salt and black pepper Season to taste and keep things bright.
Red pepper flakes Optional heat that wakes each bite.
Parsley Fresh leaves for a clean finish.
4) How to Make Rotisserie Chicken Broccoli Pasta
Step one Boil salted water. Cook pasta to al dente. Drop broccoli in during the last three minutes. Reserve some cooking water and drain.
Step two Warm olive oil in a wide pan. Soften onion. Stir in garlic until it smells nutty.
Step three Melt butter. Sprinkle flour. Whisk smooth. Pour broth in a slow stream and whisk.
Step four Add milk. Simmer low until the sauce looks glossy. Season with salt pepper and Italian seasoning.
Step five Stir in parmesan. Fold in chicken pasta and broccoli. Splash in cooking water to loosen.
Step six Taste. Adjust salt and pepper. Finish with parsley and serve warm.
5) Tips for Making Rotisserie Chicken Broccoli Pasta
Salt the water well. Pasta should taste seasoned before it meets the sauce. This small move helps every forkful. It supports easy chicken pasta as a steady dinner plan.
Grate the cheese fresh. It melts clean and keeps the sauce smooth. Packaged shreds carry starch and can clump.
Keep the heat gentle. The sauce thickens best on low. Stir often and add a spoon of pasta water when the pan needs it.
6) Making Rotisserie Chicken Broccoli Pasta Ahead of Time
I build this in the morning and chill it in a flat container. Later I warm it with broth for a soft simmer. The texture stays silky and the broccoli keeps bite.
For packed lunches I hold back some cheese and add it at reheat. This trick keeps the sauce bright. It fits those creamy chicken pasta meals we like to rotate.
For a freezer plan I skip the broccoli and add it fresh on reheat. The color stays strong and the pasta stays tender.
7) Storing Leftover Rotisserie Chicken Broccoli Pasta
Store leftovers in shallow containers. The cool down goes fast and keeps flavor sharp. Label the lid so you track the date.
Reheat on the stove with broth or milk. Stir until steam rises and the sauce loosens. Add a small pinch of salt if needed.
This holds three days in the fridge. It also works for an easy weeknight chicken pasta plan when the week runs long.
8) Try these dinner ideas next
9) Rotisserie Chicken Broccoli Pasta
Chicken Pasta Recipes Rotisserie Chicken Broccoli Pasta
Ingredients
- 1 pound penne or short pasta
- 4 cups small broccoli florets
- 3 cups shredded rotisserie chicken
- 2 tablespoons olive oil
- 1 small yellow onion finely diced
- 3 cloves garlic minced
- 2 tablespoons butter
- 2 tablespoons all purpose flour
- 2 cups low sodium chicken broth
- 1 cup milk or half and half
- 1 cup grated parmesan cheese
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt or to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes optional
- 1/2 cup reserved pasta water as needed
- Fresh parsley for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente
- Add the broccoli during the last two to three minutes then drain and reserve a cup of the cooking water
- Warm olive oil in a wide skillet over medium heat and soften the onion
- Stir in the garlic and cook until fragrant
- Melt the butter in the skillet then sprinkle in the flour and whisk until smooth
- Slowly pour in the chicken broth while whisking
- Add the milk and keep whisking until the sauce looks glossy and slightly thick
- Lower the heat and stir in parmesan Italian seasoning salt pepper and red pepper flakes
- Fold in the shredded chicken then add the cooked pasta and broccoli
- Splash in reserved pasta water a little at a time until the sauce coats every piece
- Taste and adjust the salt and pepper
- Top with parsley and serve hot
10) Nutrition
One serving gives protein carbs and fiber in balance. The mix fits chicken pasta dishes and aims for steady energy. Add a side salad if you want more crunch.
For a lighter bowl use more broccoli and less pasta. For a richer bowl add a little extra parmesan. Season to taste and keep it simple.
Authored by Linda for Cook Daily Recipe on Cook Daily Recipe.
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