Description
A quick and easy meal combining tender pasta, succulent rotisserie chicken, and fresh broccoli in a rich, creamy sauce, perfect for busy weeknights.
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 penne pasta according to package directions until al dente. During the last 3 minutes of cooking, add broccoli florets to the pasta water. Reserve 1 cup of starchy pasta water before draining and set aside.
- Heat olive oil and butter in a large skillet over medium-low heat. Add diced onion and cook for 4-5 minutes until softened. Add minced garlic and cook an additional 30 seconds until fragrant.
- Pour in heavy cream and chicken broth, simmering gently for 2-3 minutes without boiling.
- Remove skillet from heat and whisk in Parmesan and mozzarella until smooth. Season with Italian seasoning, garlic powder, salt, pepper, and optional red pepper flakes.
- Add drained pasta and broccoli to the sauce, tossing to coat. Fold in shredded rotisserie chicken.
- Adjust consistency with reserved pasta water until creamy. Stir in a knob of cold butter just before serving.
Notes
Feel free to substitute penne with your favorite pasta or add extra veggies like spinach. For a lighter version, use half-and-half instead of heavy cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian