Creamy Rotisserie Chicken Broccoli Pasta Bake – Cozy, Cheesy, Weeknight-Easy

ByAchraf

This Creamy Rotisserie Chicken Broccoli Pasta Bake is everything you want in a comfort casserole: tender spiral pasta, juicy rotisserie chicken, bright green broccoli, and a silky, cheesy cream sauce that bakes golden and bubbly. It’s a true weeknight win that also shines on potluck buffets. This SEO-optimized, WordPress-ready article keeps your ingredients, measurements, and step order exactly the same—I’ve only polished the writing, structure, and tips for clarity, search performance, and AdSense friendliness.

Creamy Rotisserie Chicken Broccoli Pasta
Creamy Rotisserie Chicken Broccoli Pasta Bake – Cozy, Cheesy, Weeknight-Easy 2

Why You’ll Love This Chicken & Broccoli Bake

  • Ridiculously easy: Rotisserie chicken skips a whole cooking step, so dinner hits the table faster.
  • Creamy without fuss: Whisk-and-pour sauce (no roux) thanks to thickened/heavy cream, parmesan, and a touch of Dijon.
  • Family-friendly flavor: Gentle garlic/onion powder + fresh thyme = savory, cozy, kid-approved.
  • Smart one-pan finish: Everything tucks into a baking dish for a hands-off oven finale and minimal mess.
  • Flexible pasta shapes: Spirals hold the sauce beautifully, but short shapes like penne or rigatoni also work (see Notes).

Ingredients (Unchanged)

The list below preserves every ingredient and quantity exactly as you provided.

  • 250 g pasta (I used spiral pasta—see notes for substitutions)
  • 300 g fresh broccoli florets (from 1 large head of broccoli)
  • 2 teaspoons butter
  • 300 ml thickened cream (heavy cream)
  • 3/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 300 g cooked chicken, shredded (I used rotisserie chicken)
  • 50 g parmesan cheese, finely grated
  • 1 teaspoon fresh thyme leaves
  • 40 g mozzarella cheese, grated

Step-by-Step Instructions (Same Steps, Clearer Flow)

Method and order are identical to your original directions—only rephrased for readability.

  1. Heat the oven.
    Preheat to 180°C.
  2. Cook pasta and broccoli.
    In a large pot of well-salted boiling water, cook the pasta according to package directions minus 1 minute. Add the broccoli florets for the last 2 minutes of pasta cooking time.
  3. Drain & butter.
    Drain well and return pasta and broccoli to the pot. Stir through the butter until it melts; set aside.
  4. Whisk the sauce base.
    In a jug or small bowl, whisk together the cream, garlic powder, onion powder, Dijon mustard, and salt until smooth.
  5. Combine.
    Add the chicken, parmesan, thyme, and the cream mixture to the pot with pasta and broccoli, stirring to coat everything evenly.
  6. Bake.
    Transfer the mixture to a large baking dish (20 × 30 cm / 8 × 12″). Sprinkle mozzarella over the top and bake 20–25 minutes until browned on top and heated through.

Chef Notes (From Your Original)

  • The best substitute for spiral pasta is another short shape like penne, ziti, rigatoni, or orecchiette—avoid long shapes like spaghetti.
  • The water may not return to a full boil after adding broccoli—that’s OK.

Nutrition facts and calories per serve are a guide only; ingredients and methods vary.

Pro Tips for Ultra-Creamy Results

  • Salt your pasta water generously. It seasons the pasta from within, so every bite tastes better.
  • Slightly undercook the pasta. Pull it 1 minute early (as directed) so it finishes perfectly al dente in the oven.
  • Dry, hot pasta = creamier coating. Drain well before stirring in butter and sauce so the cream clings instead of thinning.
  • Shred chicken into bite-size pieces. Rotisserie meat varies; smaller shreds distribute better and keep slices tidy.
  • Brown = flavor. Let the top turn lightly golden; that mozzarella crust makes the casserole irresistible.

Easy Add-Ons & Serving Ideas (Optional)

These are serving suggestions, not changes to your base ingredients.

  • Green on green: Add a handful of peas to the pasta water for the last minute.
  • Herb lift: Finish with extra fresh thyme leaves or chopped parsley after baking.
  • Side salad: A lemony rocket/arugula salad balances the richness.
  • Garlic bread or focaccia: Perfect for swiping up the creamy sauce.

Make-Ahead, Storage & Reheating

  • Make-ahead (same day): Assemble up to the mozzarella step, cover, and refrigerate for a few hours. Add 5–10 minutes to bake time if starting cold.
  • Fridge: Cool completely; store airtight 2–3 days.
  • Reheat: Cover with foil and warm at 160–170°C until hot; remove foil for a few minutes to re-crisp the top.
  • Freezer: Creamy casseroles can separate after freezing; for best texture, enjoy fresh or refrigerate short-term.

Troubleshooting & FAQs

Why did my sauce seem thin?
Make sure the pasta was well-drained and cooked 1 minute less than the package suggests. Measure the 300 ml cream accurately and whisk with the seasonings until smooth before pouring over the pasta.

Can I use frozen broccoli?
Yes. Blanch from frozen for 1–2 minutes in the pasta pot (same timing as fresh at the end), then proceed as written. Drain well.

Is thickened cream the same as heavy cream?
In most recipes like this one, thickened cream (AU) and heavy cream (US) can be used interchangeably.

Can I swap the cheeses?
Keep the parmesan and mozzarella for classic flavor and melt. If needed, a mild melt-friendly cheese (like provolone) can stand in for mozzarella in the topping only.

What pasta shapes work best?
Stick to short shapes that hold sauce: spirals, penne, ziti, rigatoni, or orecchiette (per your note). Avoid long strands.

Nutrition (Per Serving – From Your Source)

Calories: 741 • Carbohydrates: 55g • Protein: 43g • Fat: 39g • Saturated Fat: 23g • Sodium: 735mg • Fiber: 4g • Sugar: 5g
Actual values vary by brands and exact portions.