Description
A delightful dish that combines pasta, rotisserie chicken, and broccoli in a rich, creamy sauce perfect for busy weeknights or family dinners.
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 boil and cook the penne pasta according to package directions until al dente. During the last 3 minutes, add the broccoli florets.
- Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta and broccoli together and set aside.
- In a large skillet, heat olive oil and butter over medium-low heat. Cook the diced onion for 4-5 minutes until softened, then add minced garlic and sauté for an additional 30 seconds until fragrant.
- Pour in the heavy cream and chicken broth, bringing to a gentle simmer for 2-3 minutes.
- Remove the skillet from heat and whisk in the Parmesan and mozzarella until smooth. Season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes if using.
- Add the drained pasta and broccoli to the sauce and toss gently to coat. Fold in the shredded chicken last.
- Slowly add reserved pasta water, 2 tablespoons at a time, until the desired creamy consistency is achieved. Stir in a cold knob of butter just before serving.
Notes
Adjust seasonings to taste and feel free to add more vegetables for added nutrition.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian