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Creamy rotisserie chicken broccoli alfredo pasta served in a bowl

Rotisserie Chicken Broccoli Alfredo Pasta

A comforting one-pan pasta dish featuring tender rotisserie chicken, fresh broccoli, and a creamy alfredo sauce, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Italian
Calories: 650
Ingredients Method Notes

Ingredients
  

Essentials
  • 1/3 lb pasta (any short pasta like penne, fusilli, or farfalle)
  • 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
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

Method
 

Preparation
  1. Bring a large pot of salted water to a boil for the pasta.
  2. Chop 1/3 onion finely so it softens quickly.
  3. Slice the 3 cremini mushrooms thinly.
  4. Cut broccoli into bite-sized florets (about 2 cups).
  5. Slice or shred the cooked rotisserie chicken breast into small, even pieces.
  6. Grate the Parmesan and set it aside.
Cooking the Pasta
  1. Add the pasta to the boiling water and cook according to package directions for al dente.
  2. Before draining, reserve about 1/2 cup of the starchy pasta water.
  3. Drain the pasta and set aside.
Cooking the Sauce
  1. Heat a large skillet over medium heat and melt 3 tablespoons of butter.
  2. Add the chopped onions and cook until soft and translucent — about 3 minutes.
  3. If adding garlic, toss it in the last 30 seconds.
  4. Add the sliced cremini mushrooms and broccoli florets; cook for about 2 minutes.
  5. Add the sliced rotisserie chicken and pour in 1 cup of heavy cream; gently bring to a simmer over medium heat.
  6. Simmer for 3 minutes for the cream to reduce slightly and thicken.
  7. Turn the heat to low and add the 1/2 cup freshly grated Parmesan cheese, stirring until smooth.
  8. Season with salt and freshly grated black pepper to taste.
Combining and Serving
  1. Add the cooked pasta directly into the skillet with the sauce and gently toss.
  2. Serve the pasta family-style with garnishes like green onions or parsley.
  3. Enjoy while warm and creamy!

Notes

Keep the heat gentle when the cream is in the pan to avoid scorching. If the sauce separates, whisk vigorously to bring it back together.