Rotisserie chicken broccoli alfredo pasta

Do you ever come home craving something creamy and comforting, the kind of dinner that makes you sigh with relief the moment you sit down? I do — often — and that’s usually when I reach for a rotisserie chicken and a box of pasta. I remember once trying to make a fancy sauce and nearly burning the pan; if you’ve had one of those beginner kitchen blunders, you’re in good company. This Rotisserie chicken broccoli alfredo pasta is a gentle, forgiving recipe that lets you feel like a chef without any fuss. If you want a warming weeknight meal with minimal hands-on time, follow along — and if you’re curious about how this fits alongside other easy pasta favorites, I love linking to the Marry Me Chicken Pasta for another cozy option.

A Quick Look at This Rotisserie chicken broccoli alfredo pasta Recipe

Rotisserie chicken broccoli alfredo pasta pairs tender shredded rotisserie chicken with comforting alfredo cream and bright broccoli. The two main ingredients that define this dish are the rotisserie chicken and the cream-based sauce. It’s a quick, protein-packed dinner that uses pantry staples and cooks in about 20–30 minutes, so it’s great for busy weeknights or beginner cooks learning sauce technique. Scroll down to see how a few easy steps transform store-bought chicken into a comforting, restaurant-style pasta you can make at home.

Ingredients You’ll Need for Rotisserie chicken broccoli alfredo pasta

Below I break down the recipe ingredients into must-haves and flexible options so you can adapt this dish to what’s in your fridge.

Essentials

• 1/3 lb pasta (any short pasta like penne, fusilli, or farfalle works well)
• 1 cooked chicken breast from a rotisserie chicken, shredded or sliced into small pieces
• 2 cups broccoli florets (fresh or lightly thawed frozen florets)
• 1 cup heavy cream (or half-and-half for a slightly lighter sauce)
• 1/3 medium yellow or sweet onion, finely chopped
• 3 tbsp unsalted butter
• 1/2 cup freshly grated Parmesan cheese (Parmigiano-Reggiano if you have it)
• 1/8 tsp salt (adjust to taste)
• Freshly grated black pepper, to taste
• 3 medium cremini mushrooms, sliced

These ingredients are the backbone of the Rotisserie chicken broccoli alfredo pasta — simple, classic, and easy to shop for.

Optional add-ons

• 1–2 cloves garlic, minced (add with the onions for extra aroma)
• 1/4 tsp crushed red pepper flakes for a touch of heat
• 2 tbsp cream cheese or mascarpone for an even silkier sauce
• 1/4 cup frozen peas — toss in with the broccoli for more veg and color
• Fresh parsley or chopped green onions for garnish
• Lemon zest or a squeeze of lemon juice (brightens the sauce)
• A handful of baby spinach stirred in at the end until wilted

These add-ons let you tailor the dish to your family’s tastes. I often throw in a handful of baby spinach for color and extra nutrients.

Substitutions and shortcuts

• Pasta: If you don’t have 1/3 lb, use about 150 g or roughly 2 cups dry pasta. Gluten-free pasta works fine, as does whole wheat.
• Chicken: No rotisserie on hand? Use leftover baked chicken, shredded cooked turkey, or canned chicken in a pinch. Rotisserie gives extra flavor but isn’t mandatory.
• Cream: Swap heavy cream for half-and-half plus 1 tbsp butter, or use a mix of milk and cream cheese (blend until smooth). If you want a dairy-free version, use a full-fat coconut milk and a dairy-free Parmesan alternative — flavor will shift but it’s doable.
• Parmesan: Pre-grated cheeses can work, but freshly grated is best for melting smoothly. If needed, use Pecorino Romano for a sharper bite.
• Broccoli: Frozen broccoli is a great shortcut — toss it straight in with the mushrooms and give it a minute longer to cook.
• Butter: Use olive oil if you prefer; start with 2 tbsp and watch for color on the onions.
• Single-pan shortcut: Cook your pasta, reserve some pasta water, drain, and toss directly into the skillet to finish the sauce. This reduces dishes and keeps things cozy-simple.

Substitutions let this recipe fit whatever’s in your fridge, which is exactly why I love it on busy nights.

How to Make Rotisserie chicken broccoli alfredo pasta Step-by-Step

I write these steps like I’m standing beside you in a cozy kitchen. Read through first, then get your ingredients ready.

1. Prep your ingredients

   • Bring a large pot of salted water to a boil for the pasta. The water should taste like the sea — it seasons the pasta from the inside out.
   • Chop 1/3 onion finely so it softens quickly. Slice the 3 cremini mushrooms thinly. Cut broccoli into bite-sized florets (about 2 cups). Slice or shred the cooked rotisserie chicken breast into small, even pieces so they heat through evenly. Grate the Parmesan and set it aside.

2. Cook the pasta

   • Add the pasta to the boiling water and cook according to package directions for al dente. For most short pastas this is about 8–10 minutes. Stir occasionally so the pasta doesn’t stick.
   • Before draining, reserve about 1/2 cup of the starchy pasta water (this helps loosen the sauce if needed). Drain the pasta and set aside.

3. Soften the onions

   • While the pasta cooks, heat a large skillet over medium heat. Add 3 tablespoons of butter and let it melt fully, swirling to coat the pan.
   • Add the chopped onions and cook, stirring occasionally, until they’re soft and translucent — about 3 minutes. If adding garlic, toss it in in the last 30 seconds so it doesn’t burn.

4. Add the mushrooms and broccoli

   • Add the sliced cremini mushrooms and broccoli florets to the skillet with the softened onions. Cook for about 2 minutes, stirring occasionally, until the mushrooms start to release their moisture and the broccoli brightens. If you like your broccoli more tender, cook for 3–4 minutes longer or cover the pan briefly to steam.

5. Warm the chicken and build the sauce

   • Add the sliced rotisserie chicken to the pan, stirring so it begins to warm through. Pour in 1 cup of heavy cream and gently bring the mixture to a simmer over medium heat. Watch it carefully — you want small bubbles, not a rolling boil.
   • Once it’s simmering, lower the heat to medium-low and cook for another 3 minutes. This helps the cream reduce slightly and thicken.

6. Finish with cheese and seasoning

   • Turn the heat to low and add the 1/2 cup freshly grated Parmesan cheese a little at a time, stirring until the sauce becomes silky and smooth. If your sauce seems too thick, add a tablespoon or two of the reserved pasta water until you reach the desired consistency.
   • Season with 1/8 tsp salt and freshly grated black pepper to taste. Remember that Parmesan adds saltiness, so taste before adding more.

7. Combine pasta and sauce

   • Add the cooked pasta directly into the skillet with the sauce. Toss gently, using tongs or a wooden spoon, until every piece of pasta is coated and the chicken and broccoli are evenly distributed. If you need the sauce looser, stir in a tablespoon or two of reserved pasta water. Cook together for 1 minute so the flavors meld.

8. Plate and garnish

   • Serve the pasta family-style in bowls or on a big platter. Garnish with chopped green onions or parsley and a little extra grated Parmigiano-Reggiano. A small twist of freshly cracked black pepper on top feels very homey.
   • Dig in while it’s warm and creamy — this meal is best served right away.

Notes for beginners: keep your heat gentle when the cream is in the pan. High heat can cause cream to separate or scorch. If that happens, remove the pan from heat, let it cool a moment, and whisk the sauce until smooth.

Common Mistakes to Avoid

Even easy recipes have traps. Start here to skip the most common ones.

I’ve made this dish many times, and I still stumble occasionally. Here are the mistakes I see most often and how to avoid them.

Mistake 1: Overheating the cream

If the cream boils hard, it can separate or scorch. Keep the sauce at a gentle simmer and reduce the heat when you add the cheese. If the sauce splits, remove it from heat and whisk vigorously; adding a splash of pasta water can help bring it back together.

Mistake 2: Not reserving pasta water

That little bit of starchy pasta water is magic. It loosens and binds the sauce so it clings to the pasta. Reserve at least 1/2 cup before draining; if your sauce is tight, add it a tablespoon at a time.

Mistake 3: Cutting the broccoli unevenly

Large and small broccoli pieces cook at different rates. Cut florets into uniform, bite-sized pieces so everything finishes together. If you’re using frozen broccoli, give it a bit more time in the pan to heat through.

Serving Suggestions for Rotisserie chicken broccoli alfredo pasta

This pasta is a cozy main, but small touches make it feel like a complete meal.

Serve it simply, or build a little comfort-food spread. Here are three of my favorite pairings.

Simple green salad

A crisp green salad with lemon vinaigrette balances the richness of the alfredo. Try mixed greens, cucumber slices, and a handful of cherry tomatoes with a light lemon-olive oil dressing.

Garlic bread or crusty baguette

Warm, crunchy garlic bread or a toasted baguette is perfect for sopping up leftover sauce. Spread butter and garlic on slices then toast under the broiler until golden.

Light roasted vegetables

If you want even more vegetables, roast seasonal veggies (like carrots, Brussels sprouts, or asparagus) with olive oil and a pinch of salt. They add texture and color to the plate.

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Conclusion

I promise this Rotisserie chicken broccoli alfredo pasta is easier than it looks: with a few simple steps you get a silky sauce, tender broccoli, and juicy rotisserie chicken all in one pan. It’s also wonderfully customizable — swap in frozen veggies, add spinach, use a different cheese, or turn it into a lighter dish with half-and-half. Cozy weeknights are made for meals like this, where comfort meets convenience, and you can always scale the recipe up for guests or down for a solo dinner.

If you want another comforting pasta that uses leftover chicken in a slightly different way, take a look at Berry & Maple’s creamy leftover rotisserie chicken pasta for inspiration. For a classic take on chicken and broccoli in a rich sauce, I also find The Country Cook’s Chicken Broccoli Alfredo helpful when I want to compare techniques.

Give this recipe a try, and let me know how you make it your own — small changes often become new family favorites.

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