Description
A comforting dish combining tender pasta, shredded rotisserie chicken, and broccoli in a rich, creamy sauce, perfect for family dinners or gatherings.
Ingredients
- 1 lb penne pasta
- 1 whole rotisserie chicken (3-4 lbs, shredded, about 4 cups meat)
- 4 cups broccoli florets (fresh or frozen)
- 2 tbsp olive oil
- 3 cloves garlic (minced fine)
- 1 medium yellow onion (diced small)
- 2 tbsp butter
- 1 cup heavy cream
- 1/2 cup chicken broth (low-sodium)
- 1 cup Parmesan cheese (freshly grated)
- 1/2 cup mozzarella cheese (whole milk, shredded)
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook the penne pasta according to the package directions until al dente. During the last 3 minutes of cooking, add the broccoli florets.
- Before draining, reserve 1 cup of starchy pasta water. Drain the pasta and broccoli together and set aside.
- In a large skillet, heat the olive oil and butter over medium-low heat. Add diced onion and cook for 4-5 minutes until softened. Then add minced garlic and cook for another 30 seconds.
- Pour in heavy cream and chicken broth, bringing the mixture to a gentle simmer for 2-3 minutes.
- Remove the skillet from heat, then whisk in Parmesan and mozzarella until smooth. Season with Italian seasoning, garlic powder, salt, pepper, and optional red pepper flakes.
- Add the drained pasta and broccoli to the sauce and toss to coat. Fold in the shredded rotisserie chicken last.
- Add reserved pasta water, a bit at a time, until reaching a creamy consistency. Stir in a cold knob of butter before serving.
Notes
Serve in bowls or on plates with extra Parmesan cheese on top. Pair with a side salad or garlic bread. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian