Description
A quick and comforting pasta dish that transforms rotisserie chicken into a creamy delight with broccoli and cheese.
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 low-sodium chicken broth
- 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 package directions until al dente, adding broccoli florets during the last 3 minutes of cooking.
- Reserve 1 cup of the starchy pasta water, drain the pasta and broccoli, and set aside.
- In a large skillet, heat olive oil and butter over medium-low heat. Add diced onion and cook for 4-5 minutes until softened. Add minced garlic and cook for another 30 seconds.
- Pour in heavy cream and chicken broth, bringing to a gentle simmer for 2-3 minutes.
- Remove from heat and whisk in Parmesan and mozzarella until smooth, then season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes if using.
- Add drained pasta and broccoli to the sauce, tossing gently. Fold in shredded rotisserie chicken.
- Add reserved pasta water gradually until desired texture is achieved. Stir in a cold knob of butter before serving, if desired.
Notes
For the best creamy consistency, use freshly grated cheeses. Customize with your favorite vegetables or protein.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian