Description
A comforting dish featuring pasta, chicken, and broccoli enveloped in a creamy sauce, perfect for busy weeknight dinners.
Ingredients
- 1 lb penne pasta
- 1 whole rotisserie chicken, shredded (about 4 cups meat)
- 4 cups broccoli florets (fresh or frozen)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 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 whole milk mozzarella cheese, shredded
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes (optional)
Instructions
- Boil a large pot of salted water and cook the penne pasta until al dente. Add the broccoli florets for the last 3 minutes of cooking.
- Reserve one cup of pasta water before draining the pasta and broccoli. Set aside.
- In a skillet, heat olive oil and butter over medium-low heat. Cook onion for 4-5 minutes until softened, then add garlic and cook for an additional 30 seconds.
- Pour in the heavy cream and chicken broth, simmer for 2-3 minutes.
- Remove from heat and whisk in Parmesan and mozzarella until smooth. Add Italian seasoning, garlic powder, salt, pepper, and red pepper flakes (if using).
- Gently fold in the drained pasta and broccoli with the creamy sauce and shredded chicken.
- Adjust creaminess with reserved pasta water as needed. Stir in a knob of butter before serving.
Notes
For added richness, stir in cold butter just before serving. Feel free to add more vegetables or swap proteins for variation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian