Some nights, I just want dinner to cook itself. You too? Well, this Chicken and Broccoli Pasta comes pretty close. It’s that trusty, dependable dish you throw together when your fridge is half-empty but your cravings are on full blast. We’re talking tender rotisserie chicken, perfectly cooked pasta, and broccoli that still has a bit of bite. It’s creamy, cheesy, and every bite tastes like you put in way more effort than you actually did. I first made this recipe on a Tuesday night—one of those ‘is it only Tuesday?’ kinds of evenings—and it saved the day. Now it’s on regular rotation in our house. Why? It hits all the boxes. It’s quick, it’s full of flavor, and there’s just something magical about cheesy pasta after a long day. Plus, you can swap ingredients around depending on what you’ve got—leftover grilled chicken? Go for it. Frozen broccoli? Toss it in. So if you’re hunting for something delicious that won’t eat up your evening, this one’s for you. It’s an easy recipe for dinner that somehow always ends up tasting like a hug in a bowl.

1) Key Takeaways
2) Easy Chicken and Broccoli Pasta Recipe
3) Ingredients for Chicken and Broccoli Pasta
4) How to Make Chicken and Broccoli Pasta
5) Tips for Making Chicken and Broccoli Pasta
6) Making Chicken and Broccoli Pasta Ahead of Time
7) Storing Leftover Chicken and Broccoli Pasta
8) Try these Dinners next!
9) Chicken and Broccoli Pasta
10) Nutrition

1) Key Takeaways

Chicken and broccoli pasta is quick, cheesy, and deeply comforting.
Use rotisserie chicken to save time and get dinner on the table faster.
This is one of those easy recipes for dinner you’ll come back to again and again.
Want more flavor? Parmesan, mozzarella, and garlic make this dish pop.

2) Easy Chicken and Broccoli Pasta Recipe

Let me guess. You opened the fridge, saw a sad-looking head of broccoli, a leftover rotisserie chicken, and thought, “what can I even make with this?” Been there. That’s why this easy chicken and broccoli pasta recipe is such a lifesaver. You get everything you want from a warm, cozy dish without standing over the stove all night.

I always have a backup stash of pasta in my pantry and some cheese in the fridge, so when I need a dinner that checks all the boxes — fast, filling, flavorful — this one’s at the top of my list. You only need one pot, a pan, and zero brain power to make it. Plus, it’s packed with veggies and protein, so you can feel good about calling it a complete meal.

And don’t worry — we’re not talking bland or boring. This dish is creamy, a little cheesy, and full of garlicky goodness. It’s comfort food made smarter. Out of all the easy recipes for dinner I’ve tried, this one has stuck around the longest. And that’s saying something.

3) Ingredients for Chicken and Broccoli Pasta

Pasta: I go with penne or fusilli because they hold the sauce like champs. Whatever you choose, just make sure it has ridges. They help catch all that creamy magic.

Broccoli: Fresh or frozen florets both work here. Just make sure you don’t overcook them. We want bright green with a little crunch — not mushy sadness.

Rotisserie Chicken: One of my favorite shortcuts ever. Already cooked, already tasty. Just shred it and toss it in. You can use any leftover chicken too.

Olive Oil: Adds richness without being too heavy. We’re using it to sauté the garlic, which adds a huge hit of flavor.

Garlic: Fresh cloves are the way to go. Mince them fine, cook them just until golden, and your kitchen will smell like something amazing is about to happen. Because it is.

Crushed Red Pepper: Totally optional, but a pinch gives this dish a nice, gentle kick. Not spicy, just interesting.

Heavy Cream: This is what makes the sauce lush and smooth. If you want something lighter, you can use half-and-half, but I say go full cream when you need comfort.

Mozzarella Cheese: Melty and mild, this adds body to the sauce and helps everything stick together. It’s what makes this feel like a pasta hug.

Parmesan Cheese: Nutty, salty, and sharp. It gives the sauce a punch of flavor that balances the creaminess. Don’t skip it.

Salt and Pepper: Add just enough to bring everything together. Taste, adjust, and trust your instincts.

4) How to Make Chicken and Broccoli Pasta

Step 1. Cook your pasta in a large pot of salted boiling water. In the last two minutes, toss in the broccoli florets. Drain everything when the pasta is al dente and the broccoli turns a nice bright green.

Step 2. In a large pan, heat the olive oil over medium. Add your garlic and crushed red pepper, if you’re using it. Stir it around for 30 seconds. You’re not trying to brown the garlic, just make it fragrant.

Step 3. Stir in the shredded chicken. Let it warm through for a couple minutes. This helps the chicken soak up some garlicky oil and get cozy with the spices.

Step 4. Pour in the heavy cream and bring it to a gentle simmer. Let it bubble softly for about 2 minutes. Then stir in the mozzarella and Parmesan cheese. Keep stirring until the cheese melts and the sauce turns creamy and dreamy.

Step 5. Add the cooked pasta and broccoli to the pan. Toss it all together until everything is well coated in that cheesy sauce. Don’t rush this part — make sure every bite is covered.

Step 6. Taste the pasta. Add salt and pepper if needed. I usually go with a little extra cracked black pepper right before serving. It gives it a nice finish.

5) Tips for Making Chicken and Broccoli Pasta

Want to avoid soggy broccoli? Add it late in the pasta cooking process. I usually toss mine in about two minutes before the pasta’s done. That way, it stays green and crisp.

Use freshly grated Parmesan if you can. It melts better and tastes bolder than the pre-bagged stuff. If you’re in a pinch, that’s fine too, but you’ll notice the difference.

Let the cooked pasta cool for a minute before combining it with the sauce. It helps prevent over-thickening. And if the sauce feels too tight, add a splash of reserved pasta water to loosen it up. This tip makes a huge difference in most quick and easy recipes.

6) Making Chicken and Broccoli Pasta Ahead of Time

Making this ahead? You’re smart. That means one less thing to worry about on a weeknight. Just store the sauce separately and toss everything together when you’re ready to reheat.

If you’re meal-prepping, skip adding the broccoli during cooking and steam it fresh right before serving. That way, it keeps its color and bite. The chicken and pasta hold up well in the fridge for up to three days.

One of my favorite tricks is to double the sauce and save half in the freezer. You never know when an easy recipe for dinner will come in clutch. Just warm it up and toss it with noodles and veggies. Instant meal magic.

7) Storing Leftover Chicken and Broccoli Pasta

Store leftovers in an airtight container. They’ll keep in the fridge for 3 to 4 days. Reheat gently on the stovetop or in the microwave with a splash of milk or water to bring the sauce back to life.

If the pasta gets a little firm from the cold, don’t worry. A quick warm-up does the trick. Just stir occasionally while reheating to prevent sticking.

I don’t recommend freezing the whole dish, but you can freeze the sauce by itself. It reheats well and gives you a jumpstart on your next easy dinner win.

8) Try these Dinners next!

9) Chicken and Broccoli Pasta